A Cultural History of Food
Bloomsbury Academic
978-1-4742-7075-5 (ISBN)
- Titel ist leider vergriffen;
keine Neuauflage - Artikel merken
"A Cultural History of Food" presents an authoritative survey from ancient times to the present. This set of six volumes covers over 2500 years of food and its physical, spiritual, social and cultural dimensions.
1. A Cultural History of Food in Classical Antiquity (800 BCE - 500 CE)
2. A Cultural History of Food in the Medieval Age (500 - 1300)
3. A Cultural History of Food in the Renaissance (1300 - 1600)
4. A Cultural History of Food in the Early Modern Age (1600 - 1800)
5. A Cultural History of Food in the Age of Empire (1800 - 1900)
6. A Cultural History of Food in the Modern Age (1920 - 2000)
Each volume discusses the same themes in its chapters:
1. Food Production 2. Food Systems 3. Food Security, Safety and Crises 4. Food and Politics 5. Eating Out 6. Professional Cooking, Kitchens and Service Work 7. Family and Domesticity 8. Body and Soul 9. Food Representations 10. World Developments
This structure means readers can either have a broad overview of a period by reading a volume or follow a theme through history by reading the relevant chapter in each volume. Superbly illustrated, the full six volume set combines to present the most authoritative and comprehensive survey available on food through history.
Fabio Parasecoli is Associate Professor and Coordinator of Food Studies at the New School in New York City. Among his publications are Food Culture in Italy and Bite Me: Food and Popular Culture (Berg, 2008). Peter Scholliers is Professor of Contemporary History at the Vrije Universiteit Brussel. He edited Food, Drink and Identity: Cooking, Eating and Drinking in Europe since the Middle Ages (Berg, 2001), and published Food Culture in Belgium.
Volume 1
A Cultural History of Food in Antiquity, edited by Paul Erdkamp
General Introduction
1. Food Production, Paul Halstead, University of Sheffield, UK
2. Food Systems, Arjan Zuiderhoek & Wim Broekaert, University of Ghent, Belgium
3. Food Security, Safety & Crises, Paul Erdkamp, Vrije Universiteit Brussel, Belgium
4. Food and Politics, Arjan Zuiderhoek & Wim Broekaert, University of Ghent, Belgium
5. Eating Out, Steven Ellis, University of Cincinnati, USA
6. Professional Cooking, Kitchens and Service Work, Robert Curtis, University of Georgia, USA
7. Family and Domesticity, Konrad Vössing, Friedrich-Wilhelms-Universität Bonn, Germany
8. Body and Soul, Robin Nadeau, Université Paris 1, France
9. Food Representations, Hugh Lindsay, University of Newcastle, New South Wales, Australia
10. World Developments, Fabio Parasecoli, New School, New York, USA
Index
Volume 2
A Cultural History of Food in the Medieval Age, edited by Massimo Montanari
General Introduction
1. Food Production, Alfio Cortonesi, University of Tuscia, Italy
2. Food Systems, Pere Benito, Universitat Lleida, Spain
3. Food Security, Safety & Crises, Giuliano Pinto, University of Florence, Italy
4. Food and Politics, Jean-Pierre Devroey, Free University of Brussells, Belgium
5. Eating Out, Alban Gautier, Université du Littoral-Côte d'Opale, France
6. Professional Cooking, Kitchens & Service Work, Melitta Weiss-Adamson, University of Western Ontario, Canada
7. Family and Domesticity, Gabriella Piccinni, University of Siena, Italy
8. Body and Soul, Allen James Grieco, Harvard University, USA
9. Food Representations, Bruno Andreolli, University of Bologna, Italy
10. World Developments, Fabio Parasecoli, New School, New York, USA
Index
Volume 3
A Cultural History of Food in the Renaissance, edited by Ken Albala
General Introduction
1. Food Production, Allen Grieco, I Tatti, Harvard, USA
2. Food Systems, Michael Krondl, Independent Scholar, USA
3. Food Security, Safety & Crises, Philip Slavin, Yale, USA
4. Food and Politics, Eric Dursteler, Brigham Young University, USA
5. Eating Out, Paul Freedman, Yale, USA
6. Professional Cooking, Kitchens & Service Work, Ken Albala, University of the Pacific, USA
7. Family & Domesticity, Alison Smith, Wagner College, USA
8. Body and Soul, Joan Fitzpatrick, Loughborough University, UK
9. Food Representations, Timothy Tomasik, Valparaiso University, USA
10. World Developments, Fabio Parasecoli, New School, New York, USA
Index
Volume 4
A Cultural History of Food in the Early Modern Age, edited by Beat Kümin
Introduction
1. Food Production. Govind Sreenivasan, Brandeis University, USA
2. Food Systems: Central-Decentral Nertworks, Anne Radeff, University of Bern, Switzerland
3. Food Security, Pier Paolo Viazzo, University of Turin, Italy
4. Food and Politics, Victor Magagna, University of California San Diego, USA
5. Eating Out. Beat, Kümin, University of Warwick, UK
6. Professional Cooking, Kitchens and Service Work: 'Accomplisht' cookery, Sara Pennell, Roehampton University, UK
7. Family and Domesticity, Sara Pennell, Roehampton University, UK
8. Body and Soul: 'Living Physically' in the Kitchen, David Gentilcore, University of Leicester, UK
9. Food Representations: Powerful Appetites, Brian Cowan, McGill University, Canada
10. World Developments, Fabio Parasecoli, New School, New York, USA
Index
Volume 5
A Cultural History of Food in the Age of Empire, edited by Martin Bruegel
General Introduction
1. Food Production, Pierre Saunier, Institut National de la Recherche Agronomique, France
2. Food Systems, Yves Segers, Katholieke Universiteit Leuven, Belgium
3. Food Security, Vera Hierholzer, Goethe University, Frankfurt am Main, Germany
4. Food Politics, Martin Bruegel, Institut National de la Recherche Agronomique, France
5. Eating Out, Peter Scholliers, Vrije Universiteit Brussel, Belgium
6. Professional Cooking, Kitchens & Service Work, Amy Trubek, University of Vermont, USA
7. Family & Domesticity: Food in Poor Households, Anna Davin, Independent Scholar, UK
8. Body and Soul, Ulrike Thoms, Institut fur Geschichte der Medizin, Berlin, Germany
9. Food Representations, Kolleen Guy, University of Texas at San Antonio, USA
10. World Developments, Fabio Parasecoli, New School, New York, USA
Index
Volume 6
A Cultural History of Food in the Modern Age, edited by Amy Bentley
General Introduction
1. Food Production, Jeffrey Pilcher, University of Minnesota, USA
2. Food Systems, Daniel Block, Chicago State University, USA
3. Food Security, Safety and Crises, Peter Atkins, Durham University, UK
4. Food and Politics, Maya Joseph, The New School for Social Research and Marion Nestle, New York University, USA
5. Eating Out, Priscilla Ferguson, Columbia University, USA
6. Professional Cooking, Kitchens and Service Work, Amy Trubek, University of Vermont, USA
7. Family and Domesticity, Alice Julier, Chatham University, USA
8. Body and Soul, Warren Belasco, University of Maryland, Baltimore County, USA
9. Food Representations, Signe Rousseau, University of Cape Town, South Africa
10. World Developments, Fabio Parasecoli, New School, New York, USA
Index
| Erscheint lt. Verlag | 19.11.2015 |
|---|---|
| Reihe/Serie | The Cultural Histories Series |
| Verlagsort | London |
| Sprache | englisch |
| Gewicht | 3271 g |
| Themenwelt | Geisteswissenschaften ► Geschichte ► Allgemeines / Lexika |
| Geschichte ► Teilgebiete der Geschichte ► Kulturgeschichte | |
| Sozialwissenschaften ► Soziologie | |
| ISBN-10 | 1-4742-7075-1 / 1474270751 |
| ISBN-13 | 978-1-4742-7075-5 / 9781474270755 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
aus dem Bereich
