Routledge History of Food

Carol Helstosky is Associate Professor of History at Denver University. Her publications include Food Culture in the Mediterranean (2009), Pizza: A Global History (2008) and Garlic and Oil: Food and Politics in Modern Italy (2004).

• Introduction. 1500-1700 1. The Magic of Japanese Rice Cakes 2. Food Production, Consumption and Identity Politics in Tahuantinsuyu and Colonial Perú 3. Stimulants and Intoxicants in Europe, 1500-17004. Science, Food and Health in Chosŏn Korea1700-1900 5. Food Shortage in New Spain: Maize, Food Policies and the Construction of a Patriotic Identity, 1785-18076. "If the King had really been a father to us": Failed Food Diplomacy in Eighteenth-Century Sierra Leone 7. Stolen Bodies, Edible Memories: The Influence and Function of West African Foodways in the Early British Atlantic8. Spreading the Word: Using Cookbooks and Colonial Memoirs to Examine the Foodways of British Colonials in Asia, 1850-19009. The Globalization of Alcohol and Temperance from the Gin Craze to Prohibition10. "Peace on earth among the orders of creation": Vegetarian Ethics in the United States Before World War I 11. Food, Medicine and Institutional Life in the British Isles, c.1790-1900 12. Industrializing Diet, Industrializing Ourselves: Technology, Energy, and Food, 1750-20001990-present 13. The Evolution of a Fast Food Phenomenon: The Case of American Pizza14. Cooking Class: The Rise of the "Foodie" and the Role of Mass Media15. Tourism, Cuisine, and the Consumption of Culture in the Caribbean16. Food and Migration in the Twentieth Century17. Quick Rice: International Development and the Green Revolution in Sierra Leone, 1960-1976

'Whether motivated by an interest in history or food, all readers will find much to stimulate their thinking in this book. Carol Helstosky has assembled a collection of essays that reflects how diverse and rich the field of food history has become and establishes it as a research specialisation in its own right that contributes much to the discipline. Focussed on the last 500 years, the collection provides a synthesis of research that charts the direction of the field and reflects the transformation of the world food system within the broader historical context; a valuable resource that will introduce food history to a broad audience and inspire historians to recognise the significance of food for understanding the past and the everyday.'Adele Wessell, Southern Cross University, Australia