The Resource Food in World History, (electronic resource)
Food in World History, (electronic resource)
Resource Information
The item Food in World History, (electronic resource) represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in European University Institute.This item is available to borrow from 1 library branch.
Resource Information
The item Food in World History, (electronic resource) represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in European University Institute.
This item is available to borrow from 1 library branch.
- Summary
- This book examines the globalisation of food, arguing that the diffusion of crops contributed to population growth and industrialisation, and exploring the political, social and environmental implications of our changing relationship with food
- Language
- eng
- Extent
- 1 online resource (143 pages)
- Contents
-
- Book Cover; Title; Copyright; Contents; Acknowledgments; Introduction; Chapter 1 The first world cuisine; Chapter 2 The Columbian Exchange; Chapter 3 Sugar, spice, and blood; Chapter 4 Nouvelle cuisines; Chapter 5 Moral and political economies; Part II The taste of modernity; Chapter 6 The industrial kitchen; Chapter 7 Cuisine and nation-building; Chapter 8 Empires of food; Chapter 9 Migrant cuisines; Part III The global palate; Chapter 10 Guns and butter; Chapter 11 The Green Revolution; Chapter 12 McDonaldization and its discontents; Chapter 13 Culinary pluralism; Conclusion; Index;
- Isbn
- 9780203970058
- Label
- Food in World History
- Title
- Food in World History
- Language
- eng
- Summary
- This book examines the globalisation of food, arguing that the diffusion of crops contributed to population growth and industrialisation, and exploring the political, social and environmental implications of our changing relationship with food
- Cataloging source
- AU-PeEL
- http://library.link/vocab/creatorDate
- 1965-
- http://library.link/vocab/creatorName
- Pilcher, Jeffrey M.
- Nature of contents
- dictionaries
- Series statement
- ProQuest Ebook Central
- http://library.link/vocab/subjectName
-
- Food
- Food
- Food supply
- Home economics
- Health
- Food supply
- Label
- Food in World History, (electronic resource)
- Carrier category
- online resource
- Carrier category code
-
- cr
- Carrier MARC source
- rdacarrier.
- Content category
- text
- Content type code
-
- txt
- Content type MARC source
- rdacontent.
- Contents
- Book Cover; Title; Copyright; Contents; Acknowledgments; Introduction; Chapter 1 The first world cuisine; Chapter 2 The Columbian Exchange; Chapter 3 Sugar, spice, and blood; Chapter 4 Nouvelle cuisines; Chapter 5 Moral and political economies; Part II The taste of modernity; Chapter 6 The industrial kitchen; Chapter 7 Cuisine and nation-building; Chapter 8 Empires of food; Chapter 9 Migrant cuisines; Part III The global palate; Chapter 10 Guns and butter; Chapter 11 The Green Revolution; Chapter 12 McDonaldization and its discontents; Chapter 13 Culinary pluralism; Conclusion; Index;
- Control code
- u362383
- Dimensions
- unknown
- Extent
- 1 online resource (143 pages)
- Form of item
- electronic
- Governing access note
- Use of this electronic resource may be governed by a license agreement which restricts use to the European University Institute community. Each user is responsible for limiting use to individual, non-commercial purposes, without systematically downloading, distributing, or retaining substantial portions of information, provided that all copyright and other proprietary notices contained on the materials are retained. The use of software, including scripts, agents, or robots, is generally prohibited and may result in the loss of access to these resources for the entire European University Institute community
- Isbn
- 9780203970058
- Media category
- computer
- Media MARC source
- rdamedia.
- Media type code
-
- c
- Specific material designation
- remote
- System control number
-
- EBL258976
- (OCoLC)475975014
- Label
- Food in World History, (electronic resource)
- Carrier category
- online resource
- Carrier category code
-
- cr
- Carrier MARC source
- rdacarrier.
- Content category
- text
- Content type code
-
- txt
- Content type MARC source
- rdacontent.
- Contents
- Book Cover; Title; Copyright; Contents; Acknowledgments; Introduction; Chapter 1 The first world cuisine; Chapter 2 The Columbian Exchange; Chapter 3 Sugar, spice, and blood; Chapter 4 Nouvelle cuisines; Chapter 5 Moral and political economies; Part II The taste of modernity; Chapter 6 The industrial kitchen; Chapter 7 Cuisine and nation-building; Chapter 8 Empires of food; Chapter 9 Migrant cuisines; Part III The global palate; Chapter 10 Guns and butter; Chapter 11 The Green Revolution; Chapter 12 McDonaldization and its discontents; Chapter 13 Culinary pluralism; Conclusion; Index;
- Control code
- u362383
- Dimensions
- unknown
- Extent
- 1 online resource (143 pages)
- Form of item
- electronic
- Governing access note
- Use of this electronic resource may be governed by a license agreement which restricts use to the European University Institute community. Each user is responsible for limiting use to individual, non-commercial purposes, without systematically downloading, distributing, or retaining substantial portions of information, provided that all copyright and other proprietary notices contained on the materials are retained. The use of software, including scripts, agents, or robots, is generally prohibited and may result in the loss of access to these resources for the entire European University Institute community
- Isbn
- 9780203970058
- Media category
- computer
- Media MARC source
- rdamedia.
- Media type code
-
- c
- Specific material designation
- remote
- System control number
-
- EBL258976
- (OCoLC)475975014
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.library.eui.eu/portal/Food-in-World-History-electronic/4vntPOHLw3k/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.library.eui.eu/portal/Food-in-World-History-electronic/4vntPOHLw3k/">Food in World History, (electronic resource)</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.library.eui.eu/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.library.eui.eu/">European University Institute</a></span></span></span></span></div>
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.library.eui.eu/portal/Food-in-World-History-electronic/4vntPOHLw3k/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.library.eui.eu/portal/Food-in-World-History-electronic/4vntPOHLw3k/">Food in World History, (electronic resource)</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.library.eui.eu/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.library.eui.eu/">European University Institute</a></span></span></span></span></div>
