Osiris, Volume 35

Food Matters: Critical Histories of Food and the Sciences

Häftad, Engelska, 2020

Av Emma C. Spary, Anya Zilberstein

539 kr

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Produktinformation

Utgivningsdatum2020-10-06
Mått173 x 251 x 23 mm
Vikt613 g
FormatHäftad
SpråkEngelska
SerieOsiris
Antal sidor364
FörlagThe University of Chicago Press
ISBN9780226726861

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On the Virtues of Historical EntomophagyE. C. Spary and Anya ZilbersteinA Natural History of the KitchenAnita GuerriniDigesting Faith: Eating God, Man, and Meat in Seventeenth-Century RomeBradford BouleyFood, Population, and Empire in the Hartlib Circle, 1639–1660Ted McCormickPerceptions of Provenance: Conceptions of Wine, Health, and Place in Louis XIV’s FranceAlissa AronWhy Drink Water? Diet, Materialisms, and British ImperialismJoyce E. ChaplinThe Shape of Meat: Preserving Animal Flesh in Victorian BritainRebecca J. H. WoodsThe Introduction of Chemical Dyes into Food in the Nineteenth CenturyCarolyn CobboldThe Technopolitics of Food: The Case of German Prison Food from the Late Eighteenth to the Early Twentieth CenturiesUlrike ThomsNutritional Modernity: The German CaseCorinna TreitelThe Scientific Lives of Chicha: The Production of a Fermented Beverage and the Making of Expert Knowledge in Bogotá, 1889–1939Stefan Pohl-ValeroHistoricizing “Indian Systems of Knowledge”: Ayurveda, Exotic Foods, and Contemporary Antihistorical HolismsProjit Bihari MukharjiLocal Food and Transnational Science: New Boundary Issues of the Caterpillar Fungus in Republican ChinaDi LuHungry, Thinking with Animals: Psychology and Violence at the Turn of the Twentieth CenturyDana SimmonsWorld War II and the Quest for Time-Insensitive FoodsDeborah FitzgeraldMeat Mimesis: Laboratory-Grown Meat as a Study in CopyingBenjamin Aldes WurgaftBreakfast at Buck’s: Informality, Intimacy, and Innovation in Silicon ValleySteven ShapinNotes on ContributorsIndex