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Food Mobilities

Making World Cuisines

Bringing together multidisciplinary scholars from the growing discipline of food studies, Food Mobilities examines food provisioning and the food cultures of the world, historically and in contemporary times. Les mer

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Bringing together multidisciplinary scholars from the growing discipline of food studies, Food Mobilities examines food provisioning and the food cultures of the world, historically and in contemporary times. The collection offers a range of fascinating case studies, including explorations of Italian food in colonial Ethiopia, traditional Cornish pasties in Mexico, migrant community gardeners in Toronto, and beer all around the world.


In exploring the origins of the contemporary global food system and how we cook and eat today, Food Mobilities uncovers the local and global circulation of food, ingredients, cooks, commodities, labour, and knowledge.

Detaljer

Forlag
University of Toronto Press
Innbinding
Paperback
Språk
Engelsk
ISBN
9781487526498
Utgivelsesår
2023
Format
23 x 15 cm

Om forfatteren

Daniel E. Bender is Canada Research Chair in Food and Culture, professor of food studies and history, and director of the Culinaria Research Centre at the University of Toronto.
Simone Cinotto is an associate professor of modern history and director of the Master of Gastronomy: World Food Cultures and Mobility program at the University of Gastronomic Sciences in Pollenzo.

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