03781cam a2200409Ma 45000010014000000030008000140050017000220060019000390070015000580080041000730400030001140200015001440200018001590200018001770200015001950350022002100350024002320500010002560820010002660820010002761000031002862450064003172640052003813000040004333360026004733370026004993380036005254900029005615051204005905201259017945880047030536500019031006500038031196500029031578560083031868560102032699781315753454FlBoTFG20200324081418.0m     o  d        cr |n|||||||||141120s2015    enk     ob    001 0 eng d  aOCoLC-PbengepncOCoLC-P  a1315753456  a9781315753454  a9780415628471  a0415628474  a(OCoLC)1088447705  a(OCoLC-P)1088447705 4aTX35514a394.104a394.11 aHelstosky, Carol,eeditor.14aThe Routledge history of food /cedited by Carol Helstosky. 1aAbingdon, Oxon ;aNew York :bRoutledge,c2015.  a1 online resource (xxxi, 371 pages)  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier1 aThe Routledge histories.0 aIntroduction. -- Part 1:1500-1700 -- 1. Food exchanges between Europe and the Americas -- 2. Food exchanges between Europe and the rest of the world, Morality and food choices, related to but not exclusively about religion -- 3. Food and desire -- 4. Food and migration -- 5. Food and display -- 6. The rise of the market in stimulants -- 7. Scientific ideas about foods and their properties -- Part 2. 1700-1900 -- 8. Eating out -- 9. Gastronomy, thinking -- 10. The rise of industrialization and mass production of food -- 11. The rise of industrialization and institutional eating -- 12. Food and colonialism -- 13. Food shortages -- 14. Changes in agricultural production and the appearance of the "American Diet" -- 15. Alcohol and drinking as a social activity -- 16. Food and uplift -- Part 3. 1900-2000 -- 17. Food and budgets -- 18. The creole-ization or mixing of cuisines, resulting from migration -- 19. The creole-ization of food habits resulting from tourism -- 20. The rise of the science of nutrition -- 21. Diets and Dieting -- 22. The Green Revolution -- 23. Fast food nations -- 24. The rise of the "Foodie:" -- 25. Refusals of certain foods or boycotts -- Bibliography. -- Index.  aThe history of food is one of the fastest growing areas of historical investigation, incorporating methods and theories from cultural, social, and women's history while forging a unique perspective on the past. The Routledge History of Food takes a global approach to this topic, focusing on the period from 1500 to the present day. Arranged chronologically, this title contains 17 originally commissioned chapters by experts in food history or related topics. Each chapter focuses on a particular theme, idea or issue in the history of food. The case studies discussed in these essays illuminate the more general trends of the period, providing the reader with insight into the large-scale and dramatic changes in food history through an understanding of how these developments sprang from a specific geographic and historical context. Examining the history of economic, technological, and cultural interactions between cultures and charting the corresponding developments in food history, The Routledge History of Food challenges readers'assumptions about what and how people have eaten, bringing fresh perspectives to well-known historical developments. It is the perfect guide for all students of social and cultural history--cProvided by Publisher.  aOCLC-licensed vendor bibliographic record. 0aFoodxHistory. 0aFood industry and tradexHistory. 0aEating customsxHistory.403Taylor & Francisuhttps://www.routledgehandbooks.com/doi/10.4324/9781315753454423OCLC metadata license agreementuhttp://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf