Including numerous case studies from diverse societies and periods, 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?
Were eighteenth-century food riots comparable to contemporary social movements around food?
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?
This new edition includes expanded discussions of gender and the family, indigeneity, and the politics of food. Expanded chapters on contemporary food systems and culinary pluralism examine debates over the concentration of corporate control over seeds and marketing, authenticity and exoticism within the culinary tourism industry, and the impact of social media on restaurants and home cooks.
The book The Columbian Exchange changed the field of history drastically and forever as well. It has become one of the foundational works in the burgeoning field of environmental history, and it remains one of the canonical texts for the study of world history. This 30th anniversary edition of The Columbian Exchange includes a new preface from the author, reflecting on the book and its creation, and a new foreword by J. R. McNeill that demonstrates how Crosby established a brand new perspective for understanding ecological and social events. As the foreword indicates, The Columbian Exchange remains a vital book, a small work that contains within the inspiration for future examinations into what happens when two peoples, separated by time and space, finally meet.