Food History

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.