How will the climate crisis affect food production and culinary
Trade Review
Praise for previous editions:
"I had been waiting for this second edition impatiently. Jeffrey Pilcher is a five-Michelin-star-rated food historian and Food in World History is just the perfect food history textbook; distilling the most relevant literature in the field into an essential, intelligent, and tremendously engaging narrative."
Simone Cinotto, University of Gastronomic Sciences, Pollenzo, Italy
"Jeffrey Pilcher has provided readers with an appetizing introduction to the rapidly growing field of food history. Written in his well-known lively and efficient prose, Professor Pilcher weaves together a truly global history of food, one that pays respects to key aspects of the discipline of world history—cross-cultural exchange, the neolithic and pastoral revolutions, the rise of states and empires, and changing categories of class and gender, all remarkably balanced with respect to diverse regions. Food in World History will serve as a guidebook to aficionados of food history at all levels, from the casual reader to professional researchers."
Rick Warner, Wabash University, Crawfordsville, USA
"Food in World History is compulsory reading for the food scholar. Written in concise language and an engaging style, this new edition has added discussion of gender, indigeneity, corporate control over food and marketing, food authenticity and exoticism in tourism, and the influence of social media on food practices."
Cecilia Leong-Salobir, University of Western Australia, Perth, Australia
Praise for previous editions:
"I had been waiting for this second edition impatiently. Jeffrey Pilcher is a five-Michelin-star-rated food historian and Food in World History is just the perfect food history textbook; distilling the most relevant literature in the field into an essential, intelligent, and tremendously engaging narrative."
Simone Cinotto, University of Gastronomic Sciences, Pollenzo, Italy
"Jeffrey Pilcher has provided readers with an appetizing introduction to the rapidly growing field of food history. Written in his well-known lively and efficient prose, Professor Pilcher weaves together a truly global history of food, one that pays respects to key aspects of the discipline of world history—cross-cultural exchange, the neolithic and pastoral revolutions, the rise of states and empires, and changing categories of class and gender, all remarkably balanced with respect to diverse regions. Food in World History will serve as a guidebook to aficionados of food history at all levels, from the casual reader to professional researchers."
Rick Warner, Wabash University, Crawfordsville, USA
"Food in World History is compulsory reading for the food scholar. Written in concise language and an engaging style, this new edition has added discussion of gender, indigeneity, corporate control over food and marketing, food authenticity and exoticism in tourism, and the influence of social media on food practices."
Cecilia Leong-Salobir, University of Western Australia, Perth, Australia
Table of Contents
Chapter 1: The First World Cuisine / Chapter 2: The Columbian Exchange / Chapter 3: Sugar, Spice, and Blood / Chapter 4: Nouvelles Cuisines / Chapter 5: Moral and Political Economies / Chapter 6: The Industrial Kitchen / Chapter 7: Cuisine and Nation Building / Chapter 8: Empires of Food / Chapter 9: Migrant Cuisines / Chapter 10: Guns and Butter / Chapter 11: The Green Revolution / Chapter 12: McDonaldization and Its Discontents / Chapter 13: Culinary Pluralism / Conclusion
