Culinary Infrastructure

Informationen zum Autor Jeffrey M. Pilcher is Professor of Food History at the University of Toronto, Canada, and the author of several books, including ¡Que vivan los tamales! Food and the Making of Mexican Identity (1998), Planet Taco: A Global History of Mexican Food (2012), and Food in World History (2d ed., 2017). Zusammenfassung By paying attention to control over facilities and technologies as well as the public-private balance over investment and regulation, the authors reveal global inequalities that arise from differential access to culinary infrastructure. It was originally published as a special issue of Global Food History. Inhaltsverzeichnis Introduction: Culinary Infrastructure 1. Culinary Infrastructure: How Facilities and Technologies Create Value and Meaning around Food 2. Frozen Food and National Socialist Expansionism 3. Food Safety as Culinary Infrastructure in Singapore, 1920–1990 4. A Museum’s Culinary Life: Women’s Committees and Food at the Art Gallery of Toronto 5. Developing Constipation: Dietary Fiber, Western Disease, and Industrial Carbohydrates

Product details

• Authors: Jeffrey Pilcher, Jeffrey (University of Toronto Pilcher
• Assisted by: Jeffrey Pilcher (Editor), Pilcher Jeffrey (Editor)
• Publisher: Taylor & Francis Ltd.
• Languages: English
• Product format: Hardback
• Released: 08.12.2017
• EAN: 9781138564268
• ISBN: 978-1-138-56426-8
• No. of pages: 138
• Subjects: Social sciences, law, business > Sociology > General, dictionaries; Sociology, SOCIAL SCIENCE / Sociology / General, Food & society, Food & beverage technology, Manufacturing industries, Medical Sociology, Food and beverage technology, Cultural studies: food and society, Food Manufacturing & Related Industries