2. China

Chapters in this book

1. Frontmatter i
2. Contents vi
3. List of Illustrations viii
4. Acknowledgments ix
5. Preface xi
6. Introduction: Food History as a Field 1
7. Part One. Regional Histories
8. 1. Premodern Europe 21
9. 2. China 41
10. 3. India 68
11. 4. Out of Africa: A Brief Guide to African Food History 95
12. 5. Middle Eastern Food History 107
13. 6. Latin American Food between Export Liberalism and the Vía Campesina 120
14. 7. Food and the Material Origins of Early America 142
15. 8. Food in Recent U.S. History 165
16. 9. Influence, Sources, and African Diaspora Foodways 188
17. 10. Migration, Transnational Cuisines, and Invisible Ethnics 209
18. Part Two. Cuisine
19. 11. The French Invention of Modern Cuisine 233
20. 12. Restaurants 253
21. 13. Cookbooks as Resources for Social History 276
22. Part Three. Problems
23. 14. The Revolt against Homogeneity 303
24. 15. Food and Popular Culture 322
25. 16. Post-1945 Global Food Developments 340
26. Contributors 365
27. Index 369