Food Adventurers - How Round-The-World Travel Changed the Way We Eat

From mangosteen fruit discovered in a colonial Indonesian marketplace to caviar served on the high seas in a cruise liner's luxurious dining saloon, The Food Adventurers narrates the history of eating on the most coveted of tourist journeys: the around-the-world adventure. This book looks at what tourists ate on these adventures, as well as what they avoided, and what kinds of meals they described in diaries, photographs and postcards. Daniel E. Bender shows how circumglobal travel shaped popular fascination with world cuisines, and leads readers on a culinary tour from Tahitian roast pig in the 1840s, to the dining saloon of the luxury Cunard steamer Franconia in the 1920s, to InterContinental and Hilton hotel restaurants in the 1960s and '70s.

About the author

Daniel E. Bender is the Canada Research Chair in Food and Culture and professor of food studies and history at the University of Toronto. Bender is the author or editor of many books, including Food Mobilities: Making World Cuisines.

Product details

• Authors: Daniel E. Bender, Bender Daniel E.
• Publisher: Reaktion Books
• Languages: English
• Product format: Hardback
• Released: 01.07.2023
• EAN: 9781789147575
• ISBN: 978-1-78914-757-5
• No. of pages: 336
• Subjects: Guides > Food & drink; Humanities, art, music > History; Social sciences, law, business > Social sciences (general); COOKING / General, SOCIAL SCIENCE / Anthropology / Cultural & Social, Cookery / food & drink etc, Food & society, Cultural studies: food and society, Cookery / food and drink / food writing