1 option
Food in world history / Jeffrey M. Pilcher.
- Format:
- Book
- Author/Creator:
- Pilcher, Jeffrey M., 1965- author.
- Series:
- Themes in world history
- Language:
- English
- Subjects (All):
- Food--History.
- Food.
- History.
- Food supply--History.
- Food supply.
- Physical Description:
- 1 online resource (viii, 153 pages.)
- Edition:
- Second edition.
- Place of Publication:
- [Place of publication not identified] : [publisher not identified], [2017]
- New York, NY : Routledge, 2017.
- System Details:
- text file
- Contents:
- The first world cuisine
- Part I. The ingredients of change : The Columbian exchange
- Sugar, spice, and blood
- Nouvelles cuisines
- Moral and political economies
- Part II. The taste of modernity : The industrial kitchen
- Cuisine and nation-building
- Empires of food
- Migrant cuisines
- Part III. The global palate : Guns and butter
- The green revolution
- McDonaldization and its discontents
- Culinary pluralism.
- Notes:
- Includes bibliographical references and index.
- Electronic reproduction. London Available via World Wide Web.
- Description based on print version record.
- Other Format:
- Online version: Pilcher, Jeffrey M., 1965- Food in world history.
- ISBN:
- 9781315718941
- 1315718944
- Publisher Number:
- 99989049267
- 40027280967
- Access Restriction:
- Restricted for use by site license.
The Penn Libraries is committed to describing library materials using current, accurate, and responsible language. If you discover outdated or inaccurate language, please fill out this feedback form to report it and suggest alternative language.