Format:
1 online resource (xxxi, 371 pages)
ISBN:
1315753456
,
9781315753454
,
9780415628471
,
0415628474
Series Statement:
The Routledge histories
Content:
Introduction. -- Part 1:1500-1700 -- 1. Food exchanges between Europe and the Americas -- 2. Food exchanges between Europe and the rest of the world, Morality and food choices, related to but not exclusively about religion -- 3. Food and desire -- 4. Food and migration -- 5. Food and display -- 6. The rise of the market in stimulants -- 7. Scientific ideas about foods and their properties -- Part 2. 1700-1900 -- 8. Eating out -- 9. Gastronomy, thinking -- 10. The rise of industrialization and mass production of food -- 11. The rise of industrialization and institutional eating -- 12. Food and colonialism -- 13. Food shortages -- 14. Changes in agricultural production and the appearance of the "American Diet" -- 15. Alcohol and drinking as a social activity -- 16. Food and uplift -- Part 3. 1900-2000 -- 17. Food and budgets -- 18. The creole-ization or mixing of cuisines, resulting from migration -- 19. The creole-ization of food habits resulting from tourism -- 20. The rise of the science of nutrition -- 21. Diets and Dieting -- 22. The Green Revolution -- 23. Fast food nations -- 24. The rise of the "Foodie:" -- 25. Refusals of certain foods or boycotts -- Bibliography. -- Index.
Language:
English
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