Food History Reader

Primary Sources

Inbunden, Engelska, 2014

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With the proliferation of food history courses and avid interest among scholars and the general public, the need for a solid comprehensive collection of key primary texts about food of the past is urgent. This collection spans the globe from classical antiquity to the present, offering substantive selections from cookbooks, fiction, gastronomic and dietary treatises and a wide range of food writing. Offering a solid introduction to each period with extensive commentary and suggestions for interpretive strategies, this reader provides extracts undigested, for the student who needs immediate and direct contact with the ideas of the past. Readings illustrate the various ways religion, politics, social structure, health and agricultural policy shaped what people ate in the past and offer instructive ways to think about our own food systems and how they have been shaped by historical forces.

Produktinformation

Utgivningsdatum2014-06-19
Mått189 x 246 x 29 mm
Vikt957 g
FormatInbunden
SpråkEngelska
Antal sidor536
FörlagBloomsbury Publishing PLC
ISBN9780857854124

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Editor's NoteGeneral IntroductionPart One: Sumer and Egypt Part Two: Ancient GreecePart Three: Ancient RomePart Four: Imperial China Part Five: Ancient IndiaPart Six: Ancient HebrewsPart Seven: Early Middle AgesPart Eight: Medieval Islam Part Nine: Late Medieval and Renaissance EuropePart Ten: The AmericasPart Eleven: Era of Nation-States 1500-1650 Part Twelve: The Mercantile Era 1650-1800Part Thirteen: Nineteenth-Century Industrial Era 1800-1900Part Fourteen: The Twentieth Century 1900-2000GlossaryWeb Resources Bibliography Surveys of Food History Appendix of SourcesIndex