Efnisyfirlit

• Cover
• Endorsements
• Half Title
• Series Page
• Title Page
• Copyright Page
• Dedication
• Table of Contents
• Preface to the Third Edition
• Preface to the Second Edition
• Acknowledgments
• Introduction
• 1. The First World Cuisine
• Chinese Cuisine
• Food in the Classical Mediterranean
• Multiethnic Eating in the Muslim World
• Conclusion
• Further Reading
• PART I: The Ingredients of Change
• 2. The Columbian Exchange
• Mexico
• Peru
• Return Passages
• Conclusion
• Further Reading
• 3. Sugar, Spice, and Blood
• Africa’s Many Cuisines
• Spice Wars
• Sugar and Slaves
• Conclusion
• Further Reading
• 4. Nouvelles Cuisines
• An Aristocracy of the Fork
• English Country Cooking
• Coffee and the Public Sphere
• “The Way of the Cutting Knife”
• Conclusion
• Further Reading
• 5. Moral and Political Economies
• The Hunger of Early Capitalism
• China’s Ever-Normal Granary
• The Ottoman Empire
• The Irish Potato Famine
• Conclusion
• Further Reading
• PART II: The Taste of Modernity
• 6. The Industrial Kitchen
• New Technologies
• New Foods
• New Worries
• Conclusion
• Further Reading
• 7. Cuisine and Nation Building
• French Gastronomy
• Latin America
• Asia
• Conclusion
• Further Reading
• 8. Empires of Food
• Asia
• Africa
• Conclusion
• Further Reading
• 9. Migrant Cuisines
• Chop Suey
• Spaghetti and Meatballs
• Conclusion
• Further Reading
• PART III: The Global Palate
• 10. Guns and Butter
• Wars of Attrition
• Food for the State
• The Kitchen Debate
• Conclusion
• Further Reading
• 11. The Green Revolution
• Modernizing Agriculture
• Persistent Famines
• Mad Cows and GM Imperialism
• Conclusion
• Further Reading
• 12. McDonaldization and Its Discontents
• The Empire of Fast Food
• The Global Supermarket
• Resistance and Accommodation
• The Obesity Epidemic
• The Climate Crisis
• Conclusion
• Further Reading
• 13. Culinary Pluralism
• Postcolonial Cuisines
• Food and Citizenship
• The Quest for Sovereignty
• Conclusion
• Further Reading
• Conclusion
• Index