Cuisine And Empire by Larry Laudan
Cooking in World History
A global history of cooking that shows how cuisines have been continually reshaped by shifting empires, religions, and technologies, moving from ancient grain-and-broth traditions to modern industrial and national foodways. It traces how power, trade, and the Columbian Exchange reordered ingredients and tastes; how medical theories and moral hierarchies once organized menus; and how professional kitchens, restaurants, and home technologies transformed labor and expertise. By linking culinary styles to political ideals—from hierarchical courtly orders to egalitarian and fast-food models—it explains why cuisines rise, spread, and decline, and how contemporary debates over authenticity, nutrition, and globalization emerged.
- Published
- 2013
- Nationality
- British
- Length
- Moderate
- Pages
- 480-500
- Original Language
- English
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- Alternate Titles
- None
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