Food and Globalization: Consumption, Markets and Politics in the Modern World

Front Cover
Berg, Jun 15, 2008 - Cooking - 284 pages
Food has a special significance in the expanding field of global history. Food markets were the first to become globally integrated, linking distant cultures of the world, and in no other area have the interactions between global exchange and local cultural practices been as pronounced as in changing food cultures. In this wide-ranging and fascinating book, the authors provide an historical overview of the relationship between food and globalization in the modern world. Together, the chapters of this book provide a fresh perspective on both global history and food studies. As such, this book will be of interest to a wide range of students and scholars of history, food studies, sociology, anthropology and globalization.

From inside the book

What people are saying - Write a review

We haven't found any reviews in the usual places.


Mapping Food and Globalization
Food Culture and Energy
The Global Consumption of Hot Beverages c 1500 to c 1900

13 other sections not shown

Other editions - View all

Common terms and phrases

About the author (2008)

Alexander Nützenadel is Chair of European Economic and Social  History at the Europa-Universität  Viadrina Frankfurt (Oder). Frank Trentmann is Professor of  Modern History at Birkbeck College, University of London, and Director of the Cultures of Consumption research program, which is co-funded by the Economic and Social Research Council (ESRC) and the Arts and Humanities Research Council (AHRC). 

Bibliographic information