/LC.GIF&client=easterncarolinaedu)
Food in world history / Jeffrey M. Pilcher.
| Author/creator | Pilcher, Jeffrey M., 1965- |
| Format | Electronic |
| Publication Info | New York, NY : Routledge, |
| Description | viii, 132 p. ; 24 cm. |
| Supplemental Content | Full text available from eBooks on EBSCOhost |
| Subjects |
| Series | Themes in world history |
| 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. |
| Bibliography note | Includes bibliographical references and index. |
| Access restriction | Available only to authorized users. |
| Technical details | Mode of access: World Wide Web |
| Genre/form | Electronic books. |
| LCCN | 2005007198 |
| ISBN | 0415311454 (hardback) |
| ISBN | 0415311462 (pbk.) |
Availability
| Library | Location | Call Number | Status | Item Actions |
|---|---|---|---|---|
| Electronic Resources | Access Content Online | ✔ Available |