Potato Book or Food in World History

Potato Book

Author: Romans

This book both traces the history and development of the potato from its beginnings in South America to its current dominance of the food chain in the western world.

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Food in World History

Author: J Pilcher

Providing a comparative and comprehensive study of culinary cultures and consumption throughout the world from ancient times to present day, this book examines the globalization of food and explores the political, social and environmental implications of our changing relationship with food.
Including numerous case studies from diverse societies and periods, Food in World History examines and focuses on:
* how food was used to forge national identities in Latin America
* the influence of Italian and Chinese Diaspora on the US and Latin America food culture
* how food was fractured along class lines in the French bourgeois restaurant culture and working class cafes
* the results of state intervention in food production
* how the impact of genetic modification and food crises has affected the relationship between consumer and product.
This concise and readable survey not only presents a simple history of food and its consumption, but also provides a unique examination of world historyitself.

Table of Contents:

1	The first world cuisine	8
2	The Columbian exchange	19
3	Sugar, spice, and blood	27
4	Nouvelle cuisines	34
5	Moral and political economies	42
6	The industrial kitchen	55
7	Cuisine and nation-building	63
8	Empires of food	71
9	Migrant cuisines	79
10	Guns and butter	91
11	The green revolution	100
12	McDonaldization and its discontents	108
13	Culinary pluralism	113