{"product_id":"food-in-world-history-9781032351490","title":"Food in World History","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eNow in its third edition, \u003ci\u003eFood in World History \u003c\/i\u003eexplores culinary cultures and food politics throughout the world, from ancient times to the present day, with expanded discussions of industrialization, indigeneity, colonialism, gender, environment, and food and power.\u003c\/p\u003e\u003cp\u003eIt 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, such as Maya and Inca cuisines and peasant agriculture in the early modern era, \u003ci\u003eFood in World History \u003c\/i\u003eexplores such questions as:\u003c\/p\u003e\u003cul\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cli\u003eWhat social factors have historically influenced culinary globalization?\u003c\/li\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cli\u003eHow did early modern plantations establish patterns for modern industrial food production?\u003c\/li\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cli\u003eHow will the climate crisis affect food production and culinary \u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\u003cp\u003ePraise for previous editions:\u003c\/p\u003e\n\u003cp\u003e\"I had been waiting for this second edition impatiently. Jeffrey Pilcher is a five-Michelin-star-rated food historian and \u003cem\u003eFood in World Histo\u003c\/em\u003ery is just the perfect food history textbook; distilling the most relevant literature in the field into an essential, intelligent, and tremendously engaging narrative.\" \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSimone Cinotto\u003c\/strong\u003e, \u003cem\u003eUniversity of Gastronomic Sciences\u003c\/em\u003e,\u003cem\u003e Pollenzo,\u003c\/em\u003e \u003cem\u003eItaly\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\"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. \u003cem\u003eFood in World History\u003c\/em\u003e will serve as a guidebook to aficionados of food history at all levels, from the casual reader to professional researchers.\"\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRick Warner\u003c\/strong\u003e,\u003cstrong\u003e \u003c\/strong\u003e\u003cem\u003eWabash University, Crawfordsville, USA\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cem\u003eFood in World History\u003c\/em\u003e 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.\" \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCecilia Leong-Salobir\u003c\/strong\u003e, \u003cem\u003eUniversity of Western Australia, Perth, Australia\u003c\/em\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cp\u003ePraise for previous editions:\u003c\/p\u003e\n\u003cp\u003e\"I had been waiting for this second edition impatiently. Jeffrey Pilcher is a five-Michelin-star-rated food historian and \u003cem\u003eFood in World Histo\u003c\/em\u003ery is just the perfect food history textbook; distilling the most relevant literature in the field into an essential, intelligent, and tremendously engaging narrative.\" \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSimone Cinotto\u003c\/strong\u003e, \u003cem\u003eUniversity of Gastronomic Sciences\u003c\/em\u003e,\u003cem\u003e Pollenzo,\u003c\/em\u003e \u003cem\u003eItaly\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\"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. \u003cem\u003eFood in World History\u003c\/em\u003e will serve as a guidebook to aficionados of food history at all levels, from the casual reader to professional researchers.\"\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRick Warner\u003c\/strong\u003e,\u003cstrong\u003e \u003c\/strong\u003e\u003cem\u003eWabash University, Crawfordsville, USA\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cem\u003eFood in World History\u003c\/em\u003e 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.\" \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCecilia Leong-Salobir\u003c\/strong\u003e, \u003cem\u003eUniversity of Western Australia, Perth, Australia\u003c\/em\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eChapter 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\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Taylor \u0026 Francis Ltd","offers":[{"title":"Default Title","offer_id":51018995794263,"sku":"9781032351490","price":35.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781032351490.jpg?v=1750778960","url":"https:\/\/bookcurl.com\/products\/food-in-world-history-9781032351490","provider":"Book Curl","version":"1.0","type":"link"}