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Food in world history

By: Material type: TextTextSeries: Themes in world historyPublication details: London Routledge 2006Description: viii,132p. 24 cmISBN:
  • 9780415311458
Subject(s): DDC classification:
  • 641.3009 22 PI-F
LOC classification:
  • TX353 .P46 2006
Other classification:
  • 15.59
Online resources:
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.
Item type: Print
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Holdings
Item type Home library Collection Shelving location Call number Materials specified Status Date due Barcode
Print Print OPJGU Sonepat- Campus General Books Main Library 641.3009 PI-F (Browse shelf(Opens below)) Available 111666

Includes bibliographical references and index.

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.

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