This book brings together specialists from a range of historical fields to analyse the establishment of these commodity chains from the Americas to Europe as well as their cultural implications.
This book brings together specialists from a range of historical fields to analyse the establishment of these commodity chains from the Americas to Europe as well as their cultural implications.
Martina Kaller is Professor of Global History in the Department of History at the University of Vienna. Frank Jacob is Professor for Global History at Nord University.
Inhaltsangabe
Introduction: Commodity Trade, Globalization, and the Making of the Atlantic World Frank Jacob and Martina Kaller Section I: Changing Food Habits 1. Chasing Chocolate: Transfers, Transformations, and Continuities in the History of Cacao John S. Henderson and Kathryn M. Hudson 2. Flavors and Colors: The Chili Pepper in Europe Esther Katz 3. The Jazz Age, Neapolitans, and Primitivism: Futurist Cuisine at the Exposition Coloniale Internationale (1931) Mariana Aguirre Section II: New Consumer Societies 4. Tobacco: A Transatlantic Commodity and Its Cultural Impact in the Early Modern World Frank Jacob 5. Coca-Leaf Transfers to Europe: Effects on the Consumption of Coca in North-western Argentina Ricardo Abduca Section III: Knowledge and Representation 6. Peyote and Ololuhqui in the Medical Texts of New Spain and Their Circulation in Spain during the 16th and 17th Centuries Angélica Morales-Sarabia 7. The Pride of Lippitzbach: Multiple Spaces of Knowledge and Meanings of the Amazonian Water Lily. From the Amazon River Basin to Carinthia (Austria) Marianne Klemun 8. When the Tomato was Purely Ornamental: Considering New World Foods in Seventeenth-Century Berlin Molly Taylor-Poleskey 9. Unlocking Platinum: Early European Struggles with a Colonial Metal Noah Benninga Index
Introduction: Commodity Trade, Globalization, and the Making of the Atlantic World Frank Jacob and Martina Kaller Section I: Changing Food Habits 1. Chasing Chocolate: Transfers, Transformations, and Continuities in the History of Cacao John S. Henderson and Kathryn M. Hudson 2. Flavors and Colors: The Chili Pepper in Europe Esther Katz 3. The Jazz Age, Neapolitans, and Primitivism: Futurist Cuisine at the Exposition Coloniale Internationale (1931) Mariana Aguirre Section II: New Consumer Societies 4. Tobacco: A Transatlantic Commodity and Its Cultural Impact in the Early Modern World Frank Jacob 5. Coca-Leaf Transfers to Europe: Effects on the Consumption of Coca in North-western Argentina Ricardo Abduca Section III: Knowledge and Representation 6. Peyote and Ololuhqui in the Medical Texts of New Spain and Their Circulation in Spain during the 16th and 17th Centuries Angélica Morales-Sarabia 7. The Pride of Lippitzbach: Multiple Spaces of Knowledge and Meanings of the Amazonian Water Lily. From the Amazon River Basin to Carinthia (Austria) Marianne Klemun 8. When the Tomato was Purely Ornamental: Considering New World Foods in Seventeenth-Century Berlin Molly Taylor-Poleskey 9. Unlocking Platinum: Early European Struggles with a Colonial Metal Noah Benninga Index
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