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In the late 19th and early 20th centuries, European colonialism expanded across the entire globe as a form of economic empire building, with food production as a primary form of wealth creation. In today’s podcast we’re going to look at how Western powers came to control massive production of export crops in nonindustrialized countries. And we’re going to see how political maneuvering by large companies in Western countries enabled them to dominate global markets in foodstuffs.
Images for this Episode:
Culinary Activities for this Episode:
• Banana Salad
In the late 19th century, cookbooks incorporated exotic ingredients drawn from throughout the colonial world, in a sense boasting the imperial connections and technological achievements that could supply these new foods. Notice also how newly introduced ingredients appear in recipes—often in strange and random ways. Consider, for example, the following recipe for bananas that appeared in the 1896 edition of Fannie Farmer’s Boston Cooking School Cookbook. We cannot recommend it.
Remove one section of skin from each of four bananas. Take out fruit, scrape, and cut fruit from one banana in thin slices, fruit from other three bananas in one-half inch cubes. Marinate cubes in French Dressing. Refill skins and garnish each with slices of banana. Stack around a mound of lettuce leaves.
Pilcher, Food in World History.
Vernon, Hunger: A Modern History.
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