174 Pages
    by Routledge

    174 Pages
    by Routledge

    Now in its third edition, Food in World History explores 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.

    It 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, Food in World History explores such questions as:

    • What social factors have historically influenced culinary globalization?
    • How did early modern plantations establish patterns for modern industrial food production?
    • How will the climate crisis affect food production and culinary cultures?
    • Did Italian and Chinese migrant cooks sacrifice authenticity to gain social acceptance in the Americas?
    • Have genetically modified foods fulfilled the promises made by proponents?

    With the inclusion of more global examples, this comprehensive survey is an ideal resource for all students who study food history or food studies.

    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



    Jeffrey M. Pilcher is Professor of History at the University of Toronto. His books include ¡Que vivan los tamales! Food and the Making of Mexican Identity (1998), Planet Taco: A Global History of Mexican Food (2012), and the Oxford Handbook of Food History (2012), and he is a co-editor of the journal Global Food History.

    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