Food and Globalization: Consumption, Markets and Politics in the Modern World [Hardcover]

Food has a special significance in the expanding field of global history. Food markets were the first to become globally integrated, linking distant cultures of the world, and in no other area have the interactions between global exchange and local cultural practices been as pronounced as in changing food cultures.

In this wide-ranging and fascinating book, the authors provide an historical overview of the relationship between food and globalization in the modern world. Together, the chapters of this book provide a fresh perspective on both global history and food studies. As such, this book will be of interest to a wide range of students and scholars of history, food studies, sociology, anthropology and globalization.

Alexander Nuetzenadel is Chair of European Economic and Social History at the Europa-Universit?t Viadrina Frankfurt (Oder).

Frank Trentmann is Professor of Modern History at Birkbeck College, University of London, and Director of the Cultures of Consumption research programme, co-funded by the Economic and Social Research Council (ESRC) and the Arts and Humanities Research Council (AHRC).

Introduction: Mapping Food and Globalisation, Alexander N?tzenadel, University of Frankfurt (Oder) and Frank Trentmann, Birkbeck College, University of London

Part I: Evolution and Diversity
2. The Global Consumption of Hot Beverages, c1500 to c1900, William G. Clarence Smith, School of Oriental and African Studies, University of London
3. Food, Culture and Energy, Sidney W. Mintz, Johns Hopkins University
4. The Limits of Globalization? The Horticultural Trades in Postbellum America, Marina Moskowitz, University of Glasgow
5.Commercial Rice Cultivation and the Regional Economy of Southeastern Asia,
1850-1950, Paul H. Kratoska, NUS Press at the National University of Singapore