World Food: An Encyclopedia of History, Culture and Social Influence from Hunter Gatherers to the Age of Globalization

An Encyclopedia of History, Culture and Social Influence from Hunter Gatherers to the Age of Globalization

Nonfiction, Social & Cultural Studies, Political Science, Government, Communism & Socialism
Cover of the book World Food: An Encyclopedia of History, Culture and Social Influence from Hunter Gatherers to the Age of Globalization by Mary Ellen Snodgrass, Taylor and Francis
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Author: Mary Ellen Snodgrass ISBN: 9781317451600
Publisher: Taylor and Francis Publication: September 15, 2012
Imprint: Routledge Language: English
Author: Mary Ellen Snodgrass
ISBN: 9781317451600
Publisher: Taylor and Francis
Publication: September 15, 2012
Imprint: Routledge
Language: English

This multicultural and interdisciplinary reference brings a fresh social and cultural perspective to the global history of food, foodstuffs, and cultural exchange from the age of discovery to contemporary times. Comprehensive in scope, this two-volume encyclopedia covers agriculture and industry, food preparation and regional cuisines, science and technology, nutrition and health, and trade and commerce, as well as key contemporary issues such as famine relief, farm subsidies, food safety, and the organic movement. Articles also include specific foodstuffs such as chocolate, potatoes, and tomatoes; topics such as Mediterranean diet and the Spice Route; and pivotal figures such as Marco Polo, Columbus, and Catherine de' Medici. Special features include: dozens of recipes representing different historic periods and cuisines of the world; listing of herbal foods and uses; and a chronology of key events/people in food history.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

This multicultural and interdisciplinary reference brings a fresh social and cultural perspective to the global history of food, foodstuffs, and cultural exchange from the age of discovery to contemporary times. Comprehensive in scope, this two-volume encyclopedia covers agriculture and industry, food preparation and regional cuisines, science and technology, nutrition and health, and trade and commerce, as well as key contemporary issues such as famine relief, farm subsidies, food safety, and the organic movement. Articles also include specific foodstuffs such as chocolate, potatoes, and tomatoes; topics such as Mediterranean diet and the Spice Route; and pivotal figures such as Marco Polo, Columbus, and Catherine de' Medici. Special features include: dozens of recipes representing different historic periods and cuisines of the world; listing of herbal foods and uses; and a chronology of key events/people in food history.

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