Probing beneath the apparent confusion of dozens of cuisines, this book shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. It emphasizes how cooking turns farm products into food.
"Innovative narrative... Impressively detailed, extraordinarily well-written, deftly organized and presented. Cuisine and Empure: Cooking in World History is a seminal work of outstanding scholarship, remarkably informed and informative."
