Food in World History

A student-focused, short history of food around the world, with updated material on industrialization, indigeneity, colonialism, gender, environment, and food and power. It covers a lot of content in a short book, making it suitable for professors to add other readings.

Format: Paperback / softback
Length: 160 pages
Publication date: 15 June 2023
Publisher: Taylor & Francis Ltd

The world's culinary history, presented from a student-centric perspective, is covered in this concise yet comprehensive book. It offers a wealth of case studies from diverse regions worldwide, allowing students to compare and analyze different culinary traditions. The third edition of this text has been updated to reflect the latest developments in the field, including topics such as industrialization, indigeneity, colonialism, gender, environment, and food and power.

A brand-new opening chapter introduces students to the transition from foraging to farming across various classical societies in the Mediterranean, China, Africa, South Asia, and the Americas. This chapter provides a historical context that helps students understand the development of food systems and the impact of cultural and environmental factors on cuisine.

Despite its compact size, this book packs a wealth of content, making it an ideal resource for professors who wish to supplement their curriculum with additional readings. Its truly global coverage spans different continents, cultures, and historical periods, providing a comprehensive understanding of the world's culinary heritage.

Whether you are a student of history, anthropology, or culinary arts, this book offers valuable insights into the complex and fascinating relationship between food, culture, and society. Its engaging writing style and accessible format make it an enjoyable and informative read for anyone interested in learning more about the history of food around the world.

Weight: 264g
Dimension: 151 x 229 x 12 (mm)
ISBN-13: 9781032351490
Edition number: 3 ed