Food in world history. (2023)

• Record Type: Book
• Further Information: Note: Jeffrey M. Pilcher.
• Authors: Pilcher, Jeffrey M, 1965-
• Contents: Chapter 1: The First World Cuisine Part I: The Ingredients of Change Chapter 2: The Columbian Exchange Chapter 3: Sugar, Spice, and Blood Chapter 4: Nouvelles Cuisines Chapter 5: Moral and Political Economies Part II: The Taste of Modernity Chapter 6: The Industrial Kitchen Chapter 7: Cuisine and Nation Building Chapter 8: Empires of Food Chapter 9: Migrant Cuisines Part III: The Global Palate Chapter 10: Guns and Butter Chapter 11: The Green Revolution Chapter 12: McDonaldization and Its Discontents Chapter 13: Culinary Pluralism Conclusion
• Edition: Third edition
• Publisher Details: London : Routledge
• Publication Date: 2023
• Extent: 1 online resource (160 pages)
• Subjects: 641.3009; Food -- History; Food supply -- History
• Languages: English
• ISBNs: 9781000894172; 9781000894103
• Related ISBNs: 9781032364513; 9781032351490
• Notes: Note: Includes bibliographical references and index.; Note: Description based on CIP data; resource not viewed.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.