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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.
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Autorenporträt
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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