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The Food Adventurers

The Food Adventurers

$27.50

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$27.50

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Description

A delectable gastronomic expedition into the linked histories of global travel and global cuisine.  
From mangosteen fruit discovered in a colonial Indonesian marketplace to caviar served on the high seas in a cruise liner’s luxurious dining saloon, The Food Adventurers narrates the history of eating on the most coveted of tourist journeys: the around-the-world adventure. The book looks at what tourists ate on these adventures, as well as what they avoided, and what kinds of meals they described in diaries, photographs, and postcards. Daniel E. Bender shows how circumglobal travel shaped popular fascination with world cuisines while leading readers on a culinary tour from Tahitian roast pig in the 1840s, to the dining saloon of the luxury Cunard steamer Franconia in the 1920s, to InterContinental and Hilton hotel restaurants in the 1960s and ’70s. Daniel E. Bender is the Canada Research Chair in Food and Culture and professor of food studies and history at the University of Toronto. Bender is the author or editor of many books, including Food Mobilities: Making World Cuisines.

Introduction: Eating Apart
Part I: From Sail to Steam, 1840–1900
Chapter 1: Ida Pfeiffer
Chapter 2: Comte de Beauvoir
Part II: The Golden Age of Steam, 1900–1945
Itinerary: SS Cleveland
Chapter 3: Water
Chapter 4: Harry Franck
Chapter 5: Durian
Chapter 6: Edith James
Chapter 7: Mangosteen
Chapter 8: Juanita Harrison
Chapter 9: The Rice Table
Part III: Aeroplanes and the Age of Mass Tourism, 1945–75
Itinerary: Pan Am
Chapter 10: Myra Waldo
Chapter 11: InterContinental
Chapter 12: Hilton and Trader Vic
Conclusion
References
Further Reading
Acknowledgements
Photo Acknowledgements
Index
"From mangosteen fruit discovered in a colonial Indonesian marketplace to the caviar served in the dining saloon of a cruise liner, this charts the history of eating while travelling, as well as the growing fascination with world cuisines."
"This is a richly rewarding and exquisitely detailed book about food adventuring from the sailboat, through the steamship, to the jet plane, putting each instance in painstaking infrastructural and cultural context. What happens when a roving imperial appetite meets the hospitable yet marginalized other? How is one person's adventure turned into another person's physical and emotional labor? In addressing these questions, Food Adventurers suggests that there is no way to disentangle the cultural politics of travel from the political economics of underdevelopment."
“Finally, someone has written a book about the hypocrisy (or maybe just ‘ambiguity’) of gastro-tourism and how it has been marketed. Bender traces the nearly two-hundred-year history of the tug-of-war between tourists’ professed desire for authenticity and their need for comfort and familiarity.”

Additional information

Dimensions 1 × 6 × 9 in