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Food and Globalization

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

by Alexander Nützenadel

Alexander Nuetzenadel is Chair of European Economic and Social History at the Europa-Universität Viadrina Frankfurt (Oder). Author affiliation details are correct at time of print publication.

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and Frank Trentmann

Frank Trentmann is Professor of Modern History at Birkbeck College, University of London, and Director of the Cultures of Consumption research programme, co-funded by the Economic and Social Research Council (ESRC) and the Arts and Humanities Research Council (AHRC). Author affiliation details are correct at time of print publication.

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(eds)
Berg, 2008
  • DOI:
    10.5040/9781350047655
  • ISBN:
    978-1-3500-4765-5 (online)

    978-1-8452-0679-6 (paperback)

    978-1-8452-0678-9 (hardback)

    978-1-8478-8459-6 (epdf)
  • Edition:
    First edition
  • Place of Publication:
    Oxford
  • Published Online:
    2017
Food and Globalization
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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.