Food in World History (Themes in World History)

Book Details

• Author: Jeffrey M. Pilcher

• Publisher: Routledge

• Edition: 3rd Edition

• ISBN: 9781032351490

• Pages: 160

• Binding: Paperback

• Format: Import

• Dimensions: 8.9 x 5.9 x 0.2 inches

• Languages: English

• Release Date: 15-06-2023

About The Book
Food in World History is a comprehensive exploration of culinary cultures and food politics, examining their evolution from ancient times to the modern era. Now in its third edition, this book provides expanded discussions on key themes such as industrialization, indigeneity, colonialism, gender, environment, and the politics of food and power.

The text delves into the globalization of food, exploring how various societies have shaped and been shaped by the food they produce and consume. It investigates the political, social, and environmental implications of our changing relationship with food, offering case studies from diverse societies, including the Maya and Inca cuisines, as well as peasant agriculture in the early modern era.

Key questions addressed include:

• What social factors have historically influenced culinary globalization?

• How did early modern plantations set patterns for modern industrial food production?

• How will the climate crisis impact food production and culinary traditions?

• How did Italian and Chinese migrant cooks adapt their cuisines to gain social acceptance in the Americas?

• Have genetically modified foods met the expectations set by their proponents?

This edition includes more global examples and provides a vital resource for students of food history and food studies. With its clear focus on the intersection of food, culture, and politics, Food in World History is an essential read for anyone interested in understanding the deep and complex relationships between food and global society.