Food In World History

Author : Jeffrey M. Pilcher
Publisher : Routledge
ISBN 13 : 1134385803
Total Pages : 223 pages
Book Rating : 4.05/5 ( download)

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Download or read book Food in World History written by Jeffrey M. Pilcher and published by Routledge. This book was released on 2008-10-09 with total page 223 pages. Available in PDF, EPUB and Kindle. Book excerpt: Providing a comparative and comprehensive study of culinary cultures and consumption throughout the world from ancient times to present day, this book examines the globalization of food and explores the political, social and environmental implications of our changing relationship with food. Including numerous case studies from diverse societies and periods, Food in World History examines and focuses on: how food was used to forge national identities in Latin America the influence of Italian and Chinese Diaspora on the US and Latin America food culture how food was fractured along class lines in the French bourgeois restaurant culture and working class cafes the results of state intervention in food production how the impact of genetic modification and food crises has affected the relationship between consumer and product. This concise and readable survey not only presents a simple history of food and its consumption, but also provides a unique examination of world history itself.

Author : Jeffrey M. Pilcher
Publisher : Taylor & Francis
ISBN 13 : 1317514513
Total Pages : 154 pages
Book Rating : 4.10/5 ( download)

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Download or read book Food in World History written by Jeffrey M. Pilcher and published by Taylor & Francis. This book was released on 2017-05-25 with total page 154 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second edition of this concise survey offers a comparative and comprehensive study of culinary cultures and food politics throughout the world, from ancient times to the present day. It examines the long history of globalization of foods as well as the political, social, and environmental implications of our changing relationship with food, showing how hunger and taste have been driving forces in human history. Including numerous case studies from diverse societies and periods, Food in World History explores such questions as: What social factors have historically influenced culinary globalization? How did early modern plantations establish patterns for modern industrial food production? Were eighteenth-century food riots comparable to contemporary social movements around food? Did Italian and Chinese migrant cooks sacrifice authenticity to gain social acceptance in the Americas? Have genetically modified foods fulfilled the promises made by proponents? This new edition includes expanded discussions of gender and the family, indigeneity, and the politics of food. Expanded chapters on contemporary food systems and culinary pluralism examine debates over the concentration of corporate control over seeds and marketing, authenticity and exoticism within the culinary tourism industry, and the impact of social media on restaurants and home cooks.

Author : Jeffrey M. Pilcher
Publisher : Oxford University Press
ISBN 13 : 019972993X
Total Pages : 537 pages
Book Rating : 4.37/5 ( download)

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Download or read book The Oxford Handbook of Food History written by Jeffrey M. Pilcher and published by Oxford University Press. This book was released on 2012-11-08 with total page 537 pages. Available in PDF, EPUB and Kindle. Book excerpt: The final chapter in this section explores the uses of food in the classroom.

Author : Joshua Lurie
Publisher : Gibbs Smith
ISBN 13 : 173619190X
Total Pages : 0 pages
Book Rating : 4.03/5 ( download)

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Download or read book History Is Delicious written by Joshua Lurie and published by Gibbs Smith. This book was released on 2021-08-10 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "From well-known cultures to those just being rediscovered ... [this book] explores the history of different dishes, cultural traditions, and even a few great recipes ... Discover the role cuisine plays in the fabric of unique cultures from around the world"--

Author : Maguelonne Toussaint-Samat
Publisher : John Wiley & Sons
ISBN 13 : 144430514X
Total Pages : 776 pages
Book Rating : 4.42/5 ( download)

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Download or read book A History of Food written by Maguelonne Toussaint-Samat and published by John Wiley & Sons. This book was released on 2009-03-25 with total page 776 pages. Available in PDF, EPUB and Kindle. Book excerpt: The story of cuisine and the social history of eating is afascinating one, and Maguelonne Toussaint-Samat covers all itsaspects in this classic history. New expanded edition of a classic book, originally published togreat critical acclaim from Raymond Blanc, The New YorkTimes, The Sunday Telegraph, The Independent andmore Tells the story of man’s relationship with food fromearliest times to the present day Includes a new foreword by acclaimed food writer Betty Fussell,a preface by the author, updated bibliography, and a new chapterbringing the story up to date New edition in jacketed hardback, with c.70 illustrations and anew glossy color plate section "Indispensable, and an endlessly fascinating book. The view isstaggering. Not a book to digest at one or several sittings. Savorit instead, one small slice at a time, accompanied by a very finewine." –New York Times "This book is not only impressive for the knowledge it provides,it is unique in its integration of historical anecdotes and factualdata. It is a marvellous reference to a great many topics." –Raymond Blanc "Quirky, encyclopaedic, and hugely entertaining. Adelight." –Sunday Telegraph "It's the best book when you are looking for very clear butinteresting stories. Everything is cross-referenced to anextraordinary degree, which is great because the information givenis so complex and interweaving." –The Independent "A History of Food is a monumental work, a prodigiousfeat of careful scholarship, patient research and attention todetail. Full of astonishing but insufficiently known facts." –Times Higher Education Supplement

Author : Felipe Fernandez-Armesto
Publisher : Simon and Schuster
ISBN 13 : 0743234154
Total Pages : 272 pages
Book Rating : 4.53/5 ( download)

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Download or read book Near a Thousand Tables written by Felipe Fernandez-Armesto and published by Simon and Schuster. This book was released on 2002-06-04 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt: In Near a Thousand Tables, acclaimed food historian Felipe Fernández-Armesto tells the fascinating story of food as cultural as well as culinary history -- a window on the history of mankind. In this "appetizingly provocative" (Los Angeles Times) book, he guides readers through the eight great revolutions in the world history of food: the origins of cooking, which set humankind on a course apart from other species; the ritualization of eating, which brought magic and meaning into people's relationship with what they ate; the inception of herding and the invention of agriculture, perhaps the two greatest revolutions of all; the rise of inequality, which led to the development of haute cuisine; the long-range trade in food which, practically alone, broke down cultural barriers; the ecological exchanges, which revolutionized the global distribution of plants and livestock; and, finally, the industrialization and globalization of mass-produced food. From prehistoric snail "herding" to Roman banquets to Big Macs to genetically modified tomatoes, Near a Thousand Tables is a full-course meal of extraordinary narrative, brilliant insight, and fascinating explorations that will satisfy the hungriest of readers.

Author : Reay Tannahill
Publisher : Headline Review
ISBN 13 : 9780747267966
Total Pages : 424 pages
Book Rating : 4.60/5 ( download)

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Download or read book Food in History written by Reay Tannahill and published by Headline Review. This book was released on 2002 with total page 424 pages. Available in PDF, EPUB and Kindle. Book excerpt: From how pepper contributed to the fall of the Roman Empire to how the turkey got its name to what cinnamon had to do with the discovery of America, this enthralling history of foods is packed with intriguing information, lore, and startling insights about how food has influenced world events. Illustrations.

Author : Christopher Cumo
Publisher : Bloomsbury Publishing USA
ISBN 13 : 1440835373
Total Pages : 474 pages
Book Rating : 4.77/5 ( download)

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Download or read book Foods That Changed History written by Christopher Cumo and published by Bloomsbury Publishing USA. This book was released on 2015-06-30 with total page 474 pages. Available in PDF, EPUB and Kindle. Book excerpt: Serving students and general readers alike, this encyclopedia addresses the myriad and profound ways foods have shaped the world we inhabit, from prehistory to the present. Written with the needs of students in mind, Foods That Changed History: How Foods Shaped Civilization from the Ancient World to the Present presents nearly 100 entries on foods that have shaped history—fascinating topics that are rarely addressed in detail in traditional history texts. In learning about foods and their importance, readers will gain valuable insight into other areas such as religious movements, literature, economics, technology, and the human condition itself. Readers will learn how the potato, for example, changed lives in drastic ways in northern Europe, particularly Ireland; and how the potato famine led to the foundation of the science of plant pathology, which now affects how scientists and governments consider the dangers of genetic uniformity. The entries document how the consumption of tea and spices fostered global exploration, and how citrus fruits led to the prevention of scurvy. This book helps students acquire fundamental information about the role of foods in shaping world history, and it promotes critical thinking about that topic.

Author : Raymond Grew
Publisher : Routledge
ISBN 13 : 0429980043
Total Pages : 421 pages
Book Rating : 4.46/5 ( download)

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Download or read book Food In Global History written by Raymond Grew and published by Routledge. This book was released on 2018-02-19 with total page 421 pages. Available in PDF, EPUB and Kindle. Book excerpt: Social scientists study food in many different ways. Historians have most often studied the history of specific foods; anthropologists have emphasized the role of food in religious rituals and group identities; sociologists have looked primarily at food as an indicator of social class and a factor in social ties; and nutritionists have focused on changing patterns of consumption and applied medical knowledge to study the effects of diet on public health. Other scholars have studied the economic and political connections surrounding commerce in food. Here these perspectives are brought together in a single volume.

Author : Rachel Laudan
Publisher : Univ of California Press
ISBN 13 : 0520286316
Total Pages : 488 pages
Book Rating : 4.13/5 ( download)

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Download or read book Cuisine and Empire written by Rachel Laudan and published by Univ of California Press. This book was released on 2015-04-03 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt: Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in “culinary philosophy”—beliefs about health, the economy, politics, society and the gods—prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan’s innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.