Main description:

- The only student-focused, short history of food around the world, the case studies give students many case studies to compare from various regions of the world
- Third edition includes updated material on industrialization, indigeneity, colonialism, gender, environment, and food and power.
- A brand-new opening chapter will relate to students the transition from foraging to farming across all the classical societies in the Mediterranean, China, Africa, South Asia, and the Americas.
- Packs a lot of content into a short book, so that professors have room to add other readings.
- Truly global in coverage

Contents:

Chapter 1: The First World Cuisine / Chapter 2: The Columbian Exchange / Chapter 3: Sugar, Spice, and Blood / Chapter 4: Nouvelles Cuisines / Chapter 5: Moral and Political Economies / Chapter 6: The Industrial Kitchen / Chapter 7: Cuisine and Nation Building / Chapter 8: Empires of Food / Chapter 9: Migrant Cuisines / Chapter 10: Guns and Butter / Chapter 11: The Green Revolution / Chapter 12: McDonaldization and Its Discontents / Chapter 13: Culinary Pluralism / Conclusion