Culinary Infrastructure
Author:   Jeffrey Pilcher
Publisher:   Taylor & Francis Ltd
ISBN:  

9780367892340


Pages:   148
Publication Date:   17 December 2019
Format:   Paperback
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

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Culinary Infrastructure


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Author:   Jeffrey Pilcher
Publisher:   Taylor & Francis Ltd
Imprint:   Routledge
Weight:   0.453kg
ISBN:  

9780367892340


ISBN 10:   0367892340
Pages:   148
Publication Date:   17 December 2019
Audience:   College/higher education ,  Tertiary & Higher Education ,  Undergraduate
Format:   Paperback
Publisher's Status:   Active
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

Table of Contents

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

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Author Information

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).

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