Food in world history / Jeffrey M. Pilcher.

New York, NY ; London : Routledge, 2006.

viii, 132 pages ; 24 cm.

Includes bibliographical references and index.

Introduction -- The first world cuisine -- The ingredients of change -- The Columbian exchange -- Sugar, spice, and blood -- Nouvelle cuisines -- Moral and political economies -- The taste of modernity -- The industrial kitchen -- Cuisine and nation-building -- Empires of food -- Migrant cuisines -- The global palate -- Guns and butter -- The green revolution -- McDonaldization and its discontents -- Culinary pluralism.