Offers an overview of the relationship between food and globalization in the modern world. This book provides a perspective on both global history and food studies. It is intended for students and scholars of history, food studies, sociology, anthropology and globalization.

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 a 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.

Introduction: Mapping Food and Globalisation, Alexander Nutzenadel, University of Frankfurt (Oder) and Frank Trentmann, Birkbeck College, University of LondonPart I: Evolution and Diversity2.
The Global Consumption of Hot Beverages, c1500 to c1900, William G. Clarence Smith, School of Oriental and African Studies, University of London3. Food, Culture and Energy, Sidney W. Mintz, Johns Hopkins University4. The Limits of Globalization? The Horticultural Trades in Postbellum America, Marina Moskowitz, University of Glasgow5.Commercial Rice Cultivation and the Regional Economy of Southeastern Asia, 1850-1950, Paul H. Kratoska, NUS Press at the National University of SingaporePart II: Diffusion and Identities6. A Taste of Home: The Cultural and Economic Significance of European Food Exports to the Colonies, Richard Wilk, Indiana University7. Americanizing Coffee: The Refashioning of a Consumer Culture, Michelle Craig McDonald, Stockton College and Steven Topik, University of California, Irvine8. Transnational Food Migration and the Internalization of Food Consumption: Ethnic Cuisine in West Germany, Maren Mohring, University of ColognePart III: Transnational Knowledge and Actors9. A Green International? Food Markets and Transnational Politics (c. 1850-1914)Alexander Nutzenadel, 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 PittsburghPart IV: Trade and Moralities12. Postcolonial Paradoxes: The Cultural Economy of African Export Horticulture,Susanne Freidberg, Dartmouth College13. Connections and Responsibilities: The Moral Geographies of Sugar, Peter Jackson, University of Sheffield, and Neil Ward, Centre for Rural Economy at Newcastle University14. Before "Fair Trade": Empire, Free Trade, and the Moral Economies of Food in the Modern World, Frank Trentmann, Birkbeck College, University of London