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.

About the Authors/Editors

Alexander Nuetzenadel is Chair of European Economic and Social History at the Europa-Universität Viadrina Frankfurt (Oder).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).

Contents

Introduction: Mapping Food and Globalisation, Alexander Nützenadel, University of Frankfurt (Oder) and Frank Trentmann, Birkbeck College, University of London

Part I: Evolution and Diversity
2. The Global Consumption of Hot Beverages, c1500 to c1900, William G. Clarence Smith, School of Oriental and African Studies, University of London
3. Food, Culture and Energy, Sidney W. Mintz, Johns Hopkins University
4. The Limits of Globalization? The Horticultural Trades in Postbellum America, Marina Moskowitz, University of Glasgow
5.Commercial Rice Cultivation and the Regional Economy of Southeastern Asia,
1850-1950, Paul H. Kratoska, NUS Press at the National University of Singapore

Part II: Diffusion and Identities
6. A Taste of Home: The Cultural and Economic Significance of European Food Exports to the Colonies, Richard Wilk, Indiana University
7. Americanizing Coffee: The Refashioning of a Consumer Culture, Michelle Craig McDonald, Stockton College and Steven Topik, University of California, Irvine
8. Transnational Food Migration and the Internalization of Food Consumption: Ethnic Cuisine in West Germany, Maren Möhring, University of Cologne

Part III: Transnational Knowledge and Actors
9. A Green International? Food Markets and Transnational Politics (c. 1850-1914)
Alexander Nützenadel, University of Frankfurt (Oder)
10. Starvation Science From Colonies to Metropole, Dana Simmons, University of California, Riverside.
11. Illusions of Global Governance: Transnational Agribusiness inside the UN System, Christian Gerlach, University of Pittsburgh

Part IV: Trade and Moralities
12. Postcolonial Paradoxes: The Cultural Economy of African Export Horticulture,
Susanne Freidberg, Dartmouth College
13. Connections and Responsibilities: The Moral Geographies of Sugar, Peter Jackson, University of Sheffield, and Neil Ward, Centre for Rural Economy at Newcastle University
14. Before "Fair Trade": Empire, Free Trade, and the Moral Economies of Food in the Modern World, Frank Trentmann, Birkbeck College, University of London