Cultural History of Food in the Modern Age

Amy Bentley is Associate Professor of Food Studies in the Department of Nutrition, Food Studies and Public Health at New York University, USA and author of Eating for Victory: Food Rationing and the Politics of Domesticity.

• Series PrefaceIntroductionAmy Bentley, New York University, USA1 Food ProductionJeffrey M. Pilcher, University of Minnesota, USA2 Food Systems Daniel Block, Chicago State University, USA3 Food Security, Safety, and Crises: 1920–2000 Peter J. Atkins, Durham University, UK4 Food and Politics in the Modern Age: 1920–2012 Maya Joseph, The New School for Social Research, USA and Marion Nestle, New York University, USA5 Eating Out: Going Out, Staying In Priscilla Parkhurst Ferguson, Columbia University, USA6 Kitchen Work: 1920–Present Amy B. Trubek, University of Vermont, USA7 Family and Domesticity Alice Julier, Chatham University, USA8 Body and Soul Warren Belasco, University of Maryland, Baltimore County, USA9 Food Representations Signe Rousseau, University of Cape Town, South Africa10 World Developments Fabio Parasecoli, New School, New York, USANotes Bibliography Notes on Contributors Index

[T]he six volumes of A Cultural History of Food provide an enlightening and fascinating insight into the history of food and its development throughout history in an authoritative and accessible style.