具体描述
A fascinating persuasive history of how sugar has shaped the world, from European colonies to our modern diets. In this eye-opening study, Sidney Mintz shows how Europeans and Americans transformed sugar from a rare foreign luxury to a commonplace necessity of modern life, and how it changed the history of capitalism and industry. He discusses the production and consumption of sugar, and reveals how closely interwoven are sugar's origins as a "slave" crop grown in Europe's tropical colonies with is use first as an extravagant luxury for the aristocracy, then as a staple of the diet of the new industrial proletariat. Finally, he considers how sugar has altered work patterns, eating habits, and our diet in modern times.
作者简介
Sidney W. Mintz is professor of anthropology at Johns Hopkins University, whose faculty he joined after teaching for two decades at Yale. He is the author of Worker in the Cane, Caribbean Transformations, and Tasting Food, Tasting Freedom: Excursions into Eating, Culture, and the Past, co-author of The People of Puerto Rico, and editor of Slavery, Colonialism and Racism.
目录信息
List of Illustrations
Introduction
1. Food, Sociality, and Sugar
2. Production
3. Consumption
4. Power
5. Eating and Being
Bibliography
Notes
Index
· · · · · · (收起)
读后感
-象征价值的穷尽，经济实用功能上升，糖经历了意义被掏空，由奢侈品转为消费品的历程 -女性看上去更喜欢甜食，也许是由于昂贵的蛋白质长期以来为成年男性所独有，妻子和孩子食用糖的比例更大，而逐渐形成的文化因素。
评分 评分-象征价值的穷尽，经济实用功能上升，糖经历了意义被掏空，由奢侈品转为消费品的历程 -女性看上去更喜欢甜食，也许是由于昂贵的蛋白质长期以来为成年男性所独有，妻子和孩子食用糖的比例更大，而逐渐形成的文化因素。
评分当我说这本书是物质文化史的典范时，我的意思是如果你对物质文化史感兴趣的话，尤其是对日常生活中的物质文化（也就是人类学意义上的文化）感兴趣的话，这本书可以说是经典之作了。但是，如果你觉得物质文化史完全是无聊的鸡毛蒜皮，吃什么用什么擦屁股，完全是无关紧要的东西...
用户评价
Anthro211读过，当时比较开眼界，自此开始读食物史和环境史的书…
评分Enjoyable reading! a crossover book for academia and trade.
评分嘛 又是Penguin的书
评分1、4章优秀，intensification和extensification的框架对解释贵族饮食生活的扩散的启发性还行，而其背后的权力又如何作用于国家、不同阶层、殖民地之上。早年田园生活对甜味的拒斥来源于夏天水果带来的腹泻。其他章节堆砌啰嗦枯燥了些（直接念商务翻译版吧）...人类学理论课和经济人类学课的老师特捧这本书，个人以为一方面源自于它给欧洲中心带来的反思性吧，和Wolf一路的。
评分An examplar writing of feasible analytical history.
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