History of Food

Food Cultures in the Modern World
1. Auflage 2026
ISBN: 978-1-032-74035-5
Verlag: Taylor & Francis Ltd

Buch, Englisch, 248 Seiten, Format (B × H): 156 mm x 234 mm

Food History: Cultures of Food in the Modern World analyzes the history of food as a dynamic, contextual process unfolding over time and space, diversified across the many food cultures and food systems of the world.

The book examines cuisines and tastes as historical formations, products of exchange and trade, shaped by the mobility of people, plants, and animals, as well as by the agricultural and culinary agency of farmers and cooks—most of them women—whose memory has often been lost in the margins of history. With its focus on the modern age, Food History describes the major transformations in the production, processing, distribution, and consumption of food that have shaped contemporary food systems and cultures. It traces the progressive globalization of food and the making of cuisines: from the birth of subsistence farming in the Fertile Crescent and the great agricultural civilizations of the ancient world, to the industrialization of food and the emergence of the nation-state and science as forces shaping the diets of large populations; from the “fast food” cuisine of global food multinationals to the “slow food” gastronomy that responded to such standardization, as well as the rise of food activism.

With its rich array of illustrations, maps, tables, charts, and case study boxes, Food History helps students and general readers understand food as a source of nourishment, health, pleasure, identity, and politics, as well as the impact that its production, distribution, and consumption have had on society and the environment.

Zielgruppe

Undergraduate Advanced

Autoren/Hrsg.

Cinotto, Simone

Proglio, Gabriele

Fachgebiete

• Geisteswissenschaften Geschichtswissenschaft Weltgeschichte & Geschichte einzelner Länder und Gebietsräume Weltgeschichte
• Geisteswissenschaften Geschichtswissenschaft Geschichtliche Themen Mentalitäts- und Sozialgeschichte

Inhaltsverzeichnis

Introduction 1. The Cuisine of Prehistory and the Great Ancient and Medieval Civilizations 2. 1492: The Columbian Exchange 3. 1619: The Plantation System and the Deterritorialization of Food from the Atlantic to the Pacific 4. Food from the Feudal System to the Market, 1500–1850 5. New Gastronomies: The Birth of Modern Taste, 1500–1850 6. Food Industrialization, 1850–1930 7. Food, Empires, and Diasporas in the Long Nineteenth Century, 1789–1914 8. Food, State, and Nation from World War I to the Cold War, 1914–1950 9. The Green Revolution: From Miracle Rice to GMOs, 1950–2000 10. Planet McDonald's: The Cuisine of Large Multinationals and Neoliberalism, 1980–2000 11. Social Movements for Food, 1965–2001 12. Wars and Hunger: Food as a Weapon and as Humanitarian Aid, 1991–2025 13. World Gastronomies, 2000-2025 Bibliography

Über Autor(innen)

Simone Cinotto is Full Professor of Modern History at the University of Gastronomic Sciences, Pollenzo, Italy. His publications include The Italian American Table: Food, Family, and Community in New York City (2014), Global Jewish Foodways: A History (2018), Food Mobilities: Making World Cuisines (2023), and Gastrofascism and Empire: Food in Italian East Africa, 1935–1941 (2025).

Gabriele Proglio is Associate Professor of Modern History at the University of Gastronomic Sciences, Pollenzo, Italy. His publications include The Horn of Africa Diasporas in Italy: An Oral History (2020); The Mobility of Memory: Migrations and Diasporas across Europe and Beyond (2020); The Black Mediterranean: Bodies, Borders, and Citizenship (2021); Food Sovereignty and Land Grabbing (2023).