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 Conclusion
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.