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• Introduction
• 1. The First World Cuisine
• Part I. The Ingredients of Change
• 2. The Columbian Exchange
• 3. Sugar, Spice, and Blood
• 4. Nouvelles Cuisines
• 5. Moral and Political Economies
• Part II. The Taste of Modernity
• 6. The Industrial Kitchen
• 7. Cuisine and Nation-Building
• 8. Empires of Food
• 9. Migrant Cuisines
• Part III. The Global Palate
• 10. Guns and Butter
• 11. The Green Revolution
• 12. McDonaldization and its Discontents
• 13. Culinary Pluralism
• Conclusion.
• (source: Nielsen Book Data)

The second edition of this concise survey offers a comparative and comprehensive study of culinary cultures and food politics throughout the world, from ancient times to the present day. It examines the long history of globalization of foods as well as the political, social, and environmental implications of our changing relationship with food, showing how hunger and taste have been driving forces in human history. Including numerous case studies from diverse societies and periods, Food in World History explores such questions as: * What social factors have historically influenced culinary globalization? * How did early modern plantations establish patterns for modern industrial food production? * Were eighteenth-century food riots comparable to contemporary social movements around food? * Did Italian and Chinese migrant cooks sacrifice authenticity to gain social acceptance in the Americas? * Have genetically modified foods fulfilled the promises made by proponents? This new edition includes expanded discussions of gender and the family, indigeneity, and the politics of food. Expanded chapters on contemporary food systems and culinary pluralism examine debates over the concentration of corporate control over seeds and marketing, authenticity and exoticism within the culinary tourism industry, and the impact of social media on restaurants and home cooks.
(source: Nielsen Book Data)

Cantinflas and the Chaos of Mexican Modernity is a revealing probe into the life and times of Mario Moreno, Latin America's most famous film star from the 1940s to the 1970s. This book helps to illuminate the social and cultural history of twentieth-century Mexico. Cantinflas (Moreno's film persona) was the most popular movie star in Mexican history. A fast-talking, nonsensical character, he helped Mexicans embrace their rich mestizo identity and cope with the difficulties of modernization. For thirty years he served as a weapon of the weak, satirizing corrupt officials and pompous elites who victimized Mexico's urban poor. This is a valuable text for courses on Mexican history and Latin American film.
(source: Nielsen Book Data)
Why was Cantinflas, actor Mario Moreno's film persona, the most popular movie star in Mexican history? Was it because every Mexican - rich or poor, Creole or Indian, man or woman, young or old - could identify with him? A fast-talking, nonsensical character, Cantinflas helped Mexicans embrace their rich mestizo identity and cope with the difficulties of modernization. For 30 years he served as a "weapon of the weak", satirizing corrupt officials and pompous elites who victimized Mexico's urban poor. This account probes the life and times of Mario Moreno, Latin America's most famous film star from the 1940s to the 1970s.
(source: Nielsen Book Data)

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

Providing a comparative and comprehensive study of culinary cultures and consumption throughout the world from ancient times to present day, this book examines the globalization of food and explores the political, social and environmental implications of our changing relationship with food. Including numerous case studies from diverse societies and periods, Food in World History examines and focuses on: how food was used to forge national identities in Latin America the influence of Italian and Chinese Diaspora on the US and Latin America food culture how food was fractured along class lines in the French bourgeois restaurant culture and working class cafes the results of state intervention in food production how the impact of genetic modification and food crises has affected the relationship between consumer and product. This concise and readable survey not only presents a simple history of food and its consumption, but also provides a unique examination of world history itself.
(source: Nielsen Book Data)

• 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.

Providing a comparative and comprehensive study of culinary cultures and consumption throughout the world from ancient times to present day, this book examines the globalization of food and explores the political, social and environmental implications of our changing relationship with food. Including numerous case studies from diverse societies and periods, Food in World History examines and focuses on: how food was used to forge national identities in Latin America the influence of Italian and Chinese Diaspora on the US and Latin America food culture how food was fractured along class lines in the French bourgeois restaurant culture and working class cafes the results of state intervention in food production how the impact of genetic modification and food crises has affected the relationship between consumer and product. This concise and readable survey not only presents a simple history of food and its consumption, but also provides a unique examination of world history itself.
(source: Nielsen Book Data)

• The Original "Fresh Mex"-- The Butcher Trades-- The Porfirian Jungle-- The Terrazas Trust-- The Popo Challenge-- The Sausage Rebellion-- Fajitas on the Zocalo-- Index.
• (source: Nielsen Book Data)

One of the great food fads of the 1980s, fajitas, brought widespread acclaim to Tex-Mex restaurants, but this novelty was simply the traditional Mexican method of preparing beef. Hispanic carne asada, thin cuts of freshly slaughtered meat cooked briefly on a hot grill, differed dramatically from thick Anglo-American steaks and roasts, which were aged to tenderise the meat. When investors sought to import the Chicago model of centralised meatpacking and refrigerated railroad distribution, these cultural preferences for freshness inspired widespread opposition by Mexican butchers and consumers alike, culminating in a veritable 'sausage rebellion'. Through a detailed examination of meat provisioning, this book illuminates the process of industrialisation in the final two decades of the Porfirio Diaz dictatorship and the popular origins of the Revolution of 1910 in Mexico City. Archival sources from Mexico and the United States provide a unique perspective on high-level Porfirian negotiations with foreign investors. The book also examines revolutionary resistance, including strikes, industrial sabotage, and assassination attempts on the foreign managers. Unlike the meatpacking 'Jungle' of Chicago, Mexican butchers succeeded in preserving their traditional craft.
(source: Nielsen Book Data)

• Preface
• Introduction A Tale of Two Tacos
• Part I Proto-Tacos
• Chapter 1. Maize and the Making of Mexico
• Chapter 2. Burritos in the Borderlands
• Part II National Tacos
• Chapter 3. From the Pastry War to Parisian Mole
• Chapter 4. The Rise and Fall of the Chili Queens
• Chapter 5. Inventing the Mexican American Taco
• Part III Global Tacos
• Chapter 6. The First Wave of Global Mexican
• Chapter 7. The Blue Corn Bonanza
• Conclusion The Battle of the Taco Trucks
• Notes
• Select Bibliography
• Index.
• (source: Nielsen Book Data)

Planet Taco asks the question, "what is authentic Mexican food?" The burritos and taco shells that many people think of as Mexican were actually created in the United States, and Americanized foods have recently been carried around the world in tin cans and tourist restaurants. But the contemporary struggle between globalization and national sovereignty to determine the meaning of Mexican food is far from new. In fact, Mexican food was the product of globalization from the very beginning - the Spanish conquest - when European and Native American influences blended to forge the mestizo or mixed culture of Mexico. The historic struggle between globalization and the nation continued in the nineteenth century, as Mexicans searching for a national cuisine were torn between nostalgic "Creole" Hispanic dishes of the past and French haute cuisine, the global food of the day. Indigenous foods, by contrast, were considered strictly declasse. Yet another version of Mexican food was created in the U.S. Southwest by Mexican American cooks, including the "Chili Queens" of San Antonio and tamale vendors of Los Angeles. When Mexican American dishes were appropriated by the fast food industry and carried around the world, Mexican elites rediscovered the indigenous roots of their national cuisine among the ancient Aztecs and the Maya. Even this Nueva Cocina Mexicana was a transnational phenomenon, called "New Southwestern" by chefs in the United States. Rivalries within this present-day gourmet movement recalled the nineteenth-century struggles between Creole, Native, and French foods. Planet Taco also seeks to recover the history of people who have been ignored in the struggles to define authentic Mexican, especially those who are marginal to both nations: Indians and Mexican Americans.
(source: Nielsen Book Data)

• Preface
• Introduction A Tale of Two Tacos
• Part I Proto-Tacos
• Chapter 1. Maize and the Making of Mexico
• Chapter 2. Burritos in the Borderlands
• Part II National Tacos
• Chapter 3. From the Pastry War to Parisian Mole
• Chapter 4. The Rise and Fall of the Chili Queens
• Chapter 5. Inventing the Mexican American Taco
• Part III Global Tacos
• Chapter 6. The First Wave of Global Mexican
• Chapter 7. The Blue Corn Bonanza
• Conclusion The Battle of the Taco Trucks
• Notes
• Select Bibliography
• Index.
• (source: Nielsen Book Data)

Planet Taco asks the question, "what is authentic Mexican food?" The burritos and taco shells that many people think of as Mexican were actually created in the United States, and Americanized foods have recently been carried around the world in tin cans and tourist restaurants. But the contemporary struggle between globalization and national sovereignty to determine the meaning of Mexican food is far from new. In fact, Mexican food was the product of globalization from the very beginning - the Spanish conquest - when European and Native American influences blended to forge the mestizo or mixed culture of Mexico. The historic struggle between globalization and the nation continued in the nineteenth century, as Mexicans searching for a national cuisine were torn between nostalgic "Creole" Hispanic dishes of the past and French haute cuisine, the global food of the day. Indigenous foods, by contrast, were considered strictly declasse. Yet another version of Mexican food was created in the U.S. Southwest by Mexican American cooks, including the "Chili Queens" of San Antonio and tamale vendors of Los Angeles. When Mexican American dishes were appropriated by the fast food industry and carried around the world, Mexican elites rediscovered the indigenous roots of their national cuisine among the ancient Aztecs and the Maya. Even this Nueva Cocina Mexicana was a transnational phenomenon, called "New Southwestern" by chefs in the United States. Rivalries within this present-day gourmet movement recalled the nineteenth-century struggles between Creole, Native, and French foods. Planet Taco also seeks to recover the history of people who have been ignored in the struggles to define authentic Mexican, especially those who are marginal to both nations: Indians and Mexican Americans.
(source: Nielsen Book Data)

The Human Tradition in Mexico is a book of real-life stories of Mexicans throughout more than 250 years of the country's history. This book does not focus on presidents, generals, and other well-known figures, but rather on the ordinary individuals who faced challenges common to all Mexicans of their generation. Editor Jeffrey Pilcher uses these vignettes to explore three significant themes: nationalism and globalization, modernization and its effects on ordinary people, and the struggle for the self. Exploring these pivotal topics, this book personalizes abstract, and sometimes baffling, generalizations on social history by providing fascinating and accessible mini-biographies that will appeal to under-graduate students. In The Human Tradition in Mexico, readers will learn the story of a Mexican Romeo and Juliet, gain insight into the Mexican version of Woodstock, learn to make a fine, aged tequila, and meet the "apostle of the enchilada." These essays, written by a talented group of specialists, will show how each individual contributed to the forging of the Mexican identity as the country went from a struggling new nation to a modern republic trying to find its place in an increasingly globalized culture. This book will enlighten readers with its colorful and engaging narratives of Mexicans throughout the country's rich past.
(source: Nielsen Book Data)

• Introduction
• Jeffrey M. Pilcher
• Part I. Food Histories
• 1. Food and the Annales School, Sydney Watts
• 2. Political Histories of Food, Enrique Ochoa
• 3. Cultural Histories of Food, Jeffrey M. Pilcher
• 4. Labor Histories of Food, Tracey Deutsch
• 5. Public Histories of Food, Rayna Green
• Part II. Food Studies
• 6. Gendering Food, Carole Counihan
• 7. Anthropology of Food, R. Kenji Tierney and Emiko Ohnuki-Tierney
• 8. Sociology of Food, Sierra Burnett Clark and Krishnendu Ray
• 9. Geography of Food, Bertie Mandelblatt
• 10. Critical Nutrition Studies, Charlotte Biltekoff
• 11. Teaching with Food, Jonathan Deutsch and Jeffrey Miller
• Part III. The Means of Production
• --
• 12. Agricultural Production and Environmental History, Sterling Evans
• 13. Cookbooks as Historical Documents, Ken Albala
• 14. Empires of Food, Jayeeta Sharma
• 15. Industrial Food, Gabriella M. Petrick
• 16. Fast Food, Steve Penfold
• Part IV. The Circulation of Food
• 17. Food, Mobility, and World History, Donna R. Gabaccia
• 18. The Medieval Spice Trade, Paul Freedman
• 19. The Columbian Exchange, Rebecca Earle
• 20. Food, Time, and History, Elias Mandala
• 21. Food Regimes, Andre Magnan
• 22. Culinary Tourism, Lucy Long
• Part V. Communities of Consumption
• 23. Food and Religion, Corrie E. Norman
• 24. Food, Race, and Ethnicity, Yong Chen
• 25. National Cuisines, Alison K. Smith
• 26. Food and Ethical Consumption, Rachel Ankeny
• 27. Food and Social Movements, Warren Belasco.
• (source: Nielsen Book Data)

The historical study of food, culture, and society has become established within the academy based on a generation of high-quality scholarship. Following the foundational work of the French Annales school, the International Committee for the Research into European Food History and the Institut Europeen d'Histoire et des Cultures de l'Alimentation have conducted wide-ranging research, particularly on the changes brought about by culinary modernization. In the United States, the ascendancy of cultural history in the 1990s encouraged young scholars to write dissertations on food-related topics. Despite the existence of at least four major scholarly journals focused on food, the field still lacks a solid foundation of historiographical writing. As a result, innovative early approaches to commodity chains, ethnic identities, and culinary transformation have become repetitive. Meanwhile, scholars are often unaware of relevant literature when it does not directly relate to their particular national and chronological focus. The Oxford Handbook of Food History places existing works in historiographical context, crossing disciplinary, chronological, and geographic boundaries, while also suggesting new routes for future research. The twenty-seven essays in this book are organized into five basic sections: historiography and disciplinary approaches as well as the production, circulation, and consumption of food. Chapters on historiography examine the French Annales school, political history, the cultural turn, labor, and public history. Disciplinary methods that have contributed significantly to the history of food including anthropology, sociology, geography, the emerging Critical Nutrition Studies. The final chapter in this section explores the uses of food in the classroom. The production section encompasses agriculture, pastoralism, and the environment; using cookbooks as historical documents; food and empire; industrial foods; and fast food. Circulation is examined through the lenses of human mobility, chronological frames, and food regimes, along with case studies of the medieval spice trade, the Columbian exchange, and modern culinary tourism. Finally, the consumption section focuses on communities that arise through the sharing of food, including religion, race and ethnicity, national cuisines, and social movements.
(source: Nielsen Book Data)

• Foreword / by Jeffrey M. Pilcher
• Acknowledgments
• Introduction: Engaging Taco Truck Space
• Remaking Oakland's Streets
• Formalizing San Francisco's Informal Street Food Vendors
• Making Sacramento into an Edible City
• Landscape, Labor, and the Lonchera
• Community Conflict and Cuisine in Columbus
• Cooking up Multiculturalism
• Food, Fear, and Dreams
• Conclusing: An Evolving American Space.

Icons of Mexican cultural identity and America's melting pot ideal, taco trucks have transformed cityscapes from coast to coast. The taco truck radiates Mexican culture within non-Mexican spaces with a presence--sometimes desired, sometimes resented--that turns a public street corner into a bustling business. Drawing on interviews with taco truck workers and his own skills as a geographer, Robert Lemon illuminates new truths about foodways, community, and the unexpected places where ethnicity, class, and culture meet. Lemon focuses on the Bay Area, Sacramento, and Columbus, Ohio, to show how the arrival of taco trucks challenge preconceived ideas of urban planning even as cities use them to reinvent whole neighborhoods. As Lemon charts the relationships between food practices and city spaces, he uncovers the many ways residents and politicians alike contest, celebrate, and influence not only where your favorite truck parks, but what's on the menu.
(source: Nielsen Book Data)