Del i serien Food Culture, Food History before 1900

Food Production and Gender across the Early Modern World

Nyhet

Inbunden, Engelska, 2026

AvMelissa Calaresu,Marta Manzanares Mileo

2 729 kr

Kommande

This collection of nine essays presents new research exploring the significance and forms of labour involved in food production across the early modern world from c. 1500 to 1800. Ranging from the Netherlands to the Mediterranean Basin and from the Pacific to the Atlantic worlds, the volume opens up new directions in research on various activities that have received little attention, such as preserving, grinding, curing, and frying. These studies uncover historical actors engaged in the processing of different foodstuffs, whose embodied knowledge and work are often obscured in the historical record, and rendered even less accessible when performed by women. By interpreting genre paintings, revisiting well‑known documents, and engaging in hands‑on reconstruction research, the essays provide a more nuanced and fuller understanding of food production both in and out of the kitchen, while advancing long‑standing historiographical debates on gender, food, and work in meaningful ways.

Produktinformation

Utgivningsdatum2026-05-28
Mått156 x 234 x undefined mm
FormatInbunden
SpråkEngelska
SerieFood Culture, Food History before 1900
Antal sidor232
FörlagPallas Publications
ISBN9789048559411

Tillhör följande kategorier

Kulturvetenskap inom Samhälle och politik
Sociologi inom Samhälle och politik
Rättsliga frågor i hälso- och sjukvården inom Medicin
Historia inom Historia och arkeologi

Melissa Calaresu is Professor of History and the Neil McKendrick Lecturer in History at Gonville and Caius College, University of Cambridge. She is a cultural historian whose research interests move between the history of food, the representation of urban space, and material culture in early modern Italy. Her recent publications have focused on selling food on the street, urban kitchens, and the Grand Tour of the eighteenth‑century Welsh painter, Thomas Jones. She was co‑curator with Victoria Avery of the Fitzwilliam Museum exhibition, Feast & Fast: The Art of Food in Europe, 1500–1800 in 2019–2020. She is co‑editor of the journal Global Food History. Marta Manzanares Mileo is a Ramón y Cajal Fellow at the Universidad Autónoma de Madrid. She holds a PhD from the University of Barcelona, where she examined the confectionery trade in early modern Catalonia. Her current research interests explore women’s roles in sugar‑related trades and consumption in early modern Hispanic cities.

Introduction: Food Production and Gender across the Early Modern WorldMelissa Calaresu and Marta Manzanares MileoPart I: Representation and Meanings1. ‘Cherchez la femme’: Women’s Dual Presence in Premodern Arab Cuisine‎Limor Yungman2. Aztec Paste Makers and Breakers: Ritual Tools for Crafting Food-Art, Empowering Water and Killing Mountains in Early-Modern MexicoJoshua Fitzgerald3. The Culinary Devotion of Sor Marianita de San José: Cooking, Writing and Spirituality in Eighteenth-Century MexicoDaniela Gutiérrez Flores4. Vessels on a Vessel: Senauki, Water, and an Anti-Cattle Protest in Colonial GeorgiaRachel B. HerrmannPart II: Practice and Skills5. Cheesemaking, Knowledge and Authority: Reconstructing Work Practices of Women on Early Modern Dutch Dairy FarmsMaroesjka Verhagen and Danielle van den Heuvel6. ‘Beating the Biscuit Batter like the Nuns Do’: Gender, Labour and Skill in Early Modern Spanish ConventsMarta Manzanares Mileo7. More than Kitchenware: Colonial Foodways, Culinary Change and CHamoru Women in the Eighteenth-Century Mariana IslandsVerónica Peña Filiu8. From Fields to Fritters: Trajectories of Food Production and Processing in eighteenth-century NaplesMelissa CalaresuIndex