Food in world history

Providing a comparative and comprehensive study of culinary cultures and consumption throughout the world from ancient times to present day, this book examines the globalization of food and explores the political, social and environmental implications of our changing relationship with food.Including numerous case studies from diverse societies and periods, Food in World History examines and focuses on:how food was used to forge national identities in Latin Americathe influence of Italian and Chinese Diaspora on the US and Latin America food culture<

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Bibliographic Details
Main Author Pilcher, Jeffrey M., 1965-
Place, Publisher, Year New York, NY : Routledge, 2006.
Pages1 online resource (143 p.)
ISBN1-134-38581-1
1-282-32040-8
1-280-24452-6
9786612320408
9786610244522
0-203-08766-6
0-203-97005-5
LanguageEnglish
Series TitleThemes in world history.
Additional InformationDescription based upon print version of record.
Online AccessEBSCOhost Ebook Academic Collection EBS 2021
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EBSCOhost Ebook Academic Collection EBS 2021

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EBSCOhost Ebook Academic Collection EBS 2021
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