Food in world history

By:

Pilcher, Jeffrey M, 1965-

Material type: Text

TextSeries: Themes in world historyPublication details: London Routledge 2006Description: viii,132p. 24 cmISBN:

9780415311458

Subject(s):

DDC classification:

641.3009 22 PI-F

LOC classification:

TX353 .P46 2006

Other classification:

15.59

Online resources:

Contents:

Introduction -- The first world cuisine -- The ingredients of change -- The Columbian exchange -- Sugar, spice, and blood -- Nouvelle cuisines -- Moral and political economies -- The taste of modernity -- The industrial kitchen -- Cuisine and nation-building -- Empires of food -- Migrant cuisines -- The global palate -- Guns and butter -- The green revolution -- McDonaldization and its discontents -- Culinary pluralism.

Item type:

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Holdings
Item type	Home library	Collection	Call number	Status	Date due	Barcode
Print	OPJGU Sonepat- Campus Main Library	General Books	641.3009 PI-F (Browse shelf(Opens below))	Available		111666

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Previous	641.26 SC-A American bar The artistry of mixing drinks	641.3 BO-W The world of sugar : how the sweet stuff transformed our politics, health, and environment over 2,000 years /	641.3 MC-F Food around the world a cultural perspective	641.3009 PI-F Food in world history	641.3009411 HO-C Caledonian feast	641.300942 DI-H History of English food	641.300954 SE-F Feast and fasts a history of food in India	Next

Includes bibliographical references and index.

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