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
Biography
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
