The Secret Financial Life of Food - Newman, Kara
23,99 €
inkl. MwSt.

Versandfertig in über 4 Wochen
  • Gebundenes Buch

Just as the Slow Food movement revolutionized the farmers relationship to the table, The Secret Life of Financial Food reveals the economic pathways connecting food to consumer, unlocking the mysteries behind culinary trends, grocery pricing, and restaurant dining. Newmans lively and compact history travels back to the markets of ancient Rome and medieval Europe, where vendors first distinguished between spot sales and sales for delivery. She retraces Asias famed spice routes and recounts the spice craze that prompted Christopher Columbuss journey to North America, and she links these…mehr

Andere Kunden interessierten sich auch für
Produktbeschreibung
Just as the Slow Food movement revolutionized the farmers relationship to the table, The Secret Life of Financial Food reveals the economic pathways connecting food to consumer, unlocking the mysteries behind culinary trends, grocery pricing, and restaurant dining. Newmans lively and compact history travels back to the markets of ancient Rome and medieval Europe, where vendors first distinguished between spot sales and sales for delivery. She retraces Asias famed spice routes and recounts the spice craze that prompted Christopher Columbuss journey to North America, and she links these developments to modern day Indias bustling peppercorn market. Newman centers her history on corn and its transformation into a ubiquitous commodity, and she uses oats, wheat, and rye to recast Americas westward expansion and the Industrial Revolution. She discusses the effects of such mega-corporations as Starbucks and McDonalds on futures markets, and she considers burgeoning markets, particularly super soybeans, which could scramble the landscape of food finance.
Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Autorenporträt
Kara Newman is spirits editor for Wine Enthusiast magazine and the author of two cocktail books, Cocktails for a Crowd and Spice & Ice. She is the former vice president of strategic research at Thomson Reuters and a former board member of the Culinary Historians of New York. Her work has appeared in the New York Times, Saveur, and CFO Magazine.