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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Food History: Cultures of Food in the Modern World

Food History: Cultures of Food in the Modern World

Cinotto, Simone
Proglio, Gabriele

Paperback

General World History

PREORDER - Expected ship date October 22, 2026

ISBN10: 1032740353
ISBN13: 9781032740355
Publisher: Routledge
Published: Oct 22 2026
Pages: 264
Language: English

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. It traces the progressive globalization of food and the making of cuisines: from the birth of subsistence farming in the Fertile Crescent and the great agricultural civilizations of the ancient world, to the industrialization of food and the emergence of the nation-state and science as forces shaping the diets of large populations; from the fast food cuisine of global food multinationals to the slow food gastronomy that responded to such standardization, as well as the rise of food activism.

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