Coverart for item
The Resource Food in World History, (electronic resource)

Food in World History, (electronic resource)

Label
Food in World History
Title
Food in World History
Creator
Subject
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)
Link
https://eui.idm.oclc.org/login?url=http://www.EUI.eblib.com/EBLWeb/patron?target=patron&extendedid=P_258976_0&
Instantiates
Publication
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)
Link
https://eui.idm.oclc.org/login?url=http://www.EUI.eblib.com/EBLWeb/patron?target=patron&extendedid=P_258976_0&
Publication
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

Library Locations

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      Via dei Roccettini 9, San Domenico di Fiesole, 50014, IT
      43.803074 11.283055
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