Food History
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Food In World History
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Author : Jeffrey M. Pilcher
language : en
Publisher: Taylor & Francis
Release Date : 2023-06-15
Food In World History written by Jeffrey M. Pilcher and has been published by Taylor & Francis this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-06-15 with History categories.
Now in its third edition, Food in World History explores culinary cultures and food politics throughout the world, from ancient times to the present day, with expanded discussions of industrialization, indigeneity, colonialism, gender, environment, and food and power. It examines the long history of globalization of foods as well as the political, social, and environmental implications of our changing relationship with food, showing how hunger and taste have been driving forces in human history. Including numerous case studies from diverse societies and periods, such as Maya and Inca cuisines and peasant agriculture in the early modern era, Food in World History explores such questions as: What social factors have historically influenced culinary globalization? How did early modern plantations establish patterns for modern industrial food production? How will the climate crisis affect food production and culinary cultures? Did Italian and Chinese migrant cooks sacrifice authenticity to gain social acceptance in the Americas? Have genetically modified foods fulfilled the promises made by proponents? With the inclusion of more global examples, this comprehensive survey is an ideal resource for all students who study food history or food studies.
The Oxford Handbook Of Food History
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Author : Jeffrey M. Pilcher
language : en
Publisher: Oxford University Press
Release Date : 2012-11-08
The Oxford Handbook Of Food History written by Jeffrey M. Pilcher and has been published by Oxford University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-11-08 with Cooking categories.
The final chapter in this section explores the uses of food in the classroom.
A History Of Food
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Author : Maguelonne Toussaint-Samat
language : en
Publisher: John Wiley & Sons
Release Date : 2009-03-25
A History Of Food written by Maguelonne Toussaint-Samat and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-03-25 with History categories.
The story of cuisine and the social history of eating is afascinating one, and Maguelonne Toussaint-Samat covers all itsaspects in this classic history. New expanded edition of a classic book, originally published togreat critical acclaim from Raymond Blanc, The New YorkTimes, The Sunday Telegraph, The Independent andmore Tells the story of man’s relationship with food fromearliest times to the present day Includes a new foreword by acclaimed food writer Betty Fussell,a preface by the author, updated bibliography, and a new chapterbringing the story up to date New edition in jacketed hardback, with c.70 illustrations and anew glossy color plate section "Indispensable, and an endlessly fascinating book. The view isstaggering. Not a book to digest at one or several sittings. Savorit instead, one small slice at a time, accompanied by a very finewine." –New York Times "This book is not only impressive for the knowledge it provides,it is unique in its integration of historical anecdotes and factualdata. It is a marvellous reference to a great many topics." –Raymond Blanc "Quirky, encyclopaedic, and hugely entertaining. Adelight." –Sunday Telegraph "It's the best book when you are looking for very clear butinteresting stories. Everything is cross-referenced to anextraordinary degree, which is great because the information givenis so complex and interweaving." –The Independent "A History of Food is a monumental work, a prodigiousfeat of careful scholarship, patient research and attention todetail. Full of astonishing but insufficiently known facts." –Times Higher Education Supplement
Cuisine And Culture
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Author : Linda Civitello
language : en
Publisher: John Wiley & Sons
Release Date : 2011-03-29
Cuisine And Culture written by Linda Civitello and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-03-29 with Cooking categories.
An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Third Edition presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food. From prehistory and the earliest societies in the Fertile Crescent to today's celebrity chefs, Cuisine and Culture, Third Edition presents a multicultural and multiethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies. Now revised and updated, this Third Edition is more comprehensive and insightful than ever before. Covers prehistory through the present day—from the discovery of fire to the emergence of television cooking shows Explores how history, culture, politics, sociology, and religion have determined how and what people have eaten through the ages Includes a sampling of recipes and menus from different historical periods and cultures Features French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography Includes all-new content on technology, food marketing, celebrity chefs and cooking television shows, and Canadian cuisine. Complete with revealing historical photographs and illustrations, Cuisine and Culture is an essential introduction to food history for students, history buffs, and food lovers.
Food In Time And Place
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Author : Paul Freedman
language : en
Publisher: University of California Press
Release Date : 2014-10-31
Food In Time And Place written by Paul Freedman and has been published by University of California Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-10-31 with Cooking categories.
Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food cultures—from ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.
Writing Food History
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Author : Kyri W. Claflin
language : en
Publisher: Berg
Release Date : 2013-08-01
Writing Food History written by Kyri W. Claflin and has been published by Berg this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-08-01 with Social Science categories.
The vibrant interest in food studies among both academics and amateurs has made food history an exciting field of investigation. Taking stock of three decades of groundbreaking multidisciplinary research, the book examines two broad questions: What has history contributed to the development of food studies? How have other disciplines - sociology, anthropology, literary criticism, science, art history - influenced writing on food history in terms of approach, methodology, controversies, and knowledge of past foodways? Essays by twelve prominent scholars provide a compendium of global and multicultural answers to these questions. The contributors critically assess food history writing in the United States, Africa, Mexico and the Spanish Diaspora, India, the Ottoman Empire, the Far East - China, Japan and Korea - Europe, Jewish communities and the Middle East. Several historical eras are covered: the Ancient World, the Middle Ages, Early Modern Europe and the Modern day. The book is a unique addition to the growing literature on food history. It is required reading for anyone seeking a detailed discussion of food history research in diverse times and places.
Food History Almanac
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Author : Janet Clarkson
language : en
Publisher: Rowman & Littlefield
Release Date : 2013-12-24
Food History Almanac written by Janet Clarkson and has been published by Rowman & Littlefield this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-12-24 with Reference categories.
The Food History Almanac covers 365 days of the year, with information and anecdotes relating to food history from around the world from medieval times to the present. The daily entries include such topics as celebrations; significant food-related moments in history from the fields of science and technology, exploration and discovery, travel, literature, hotel and restaurant history, and military history; menus from famous and infamous meals across a wide spectrum, from extravagant royal banquets to war rations and prison fare; birthdays of important people in the food field; and publication dates for important cookbooks and food texts and “first known” recipes. Food historian Janet Clarkson has drawn from her vast compendium of historical cookbooks, food texts, scholarly articles, journals, diaries, ships’ logs, letters, official reports, and newspaper and magazine articles to bring food history alive. History buffs, foodies, students doing reports, and curious readers will find it a constant delight. An introduction, list of recipes, selected bibliography, and set index, plus a number of period illustrations are added value.
The Routledge History Of Food
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Author : Carol Helstosky
language : en
Publisher: Routledge
Release Date : 2014-10-03
The Routledge History Of Food written by Carol Helstosky and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-10-03 with History categories.
The history of food is one of the fastest growing areas of historical investigation, incorporating methods and theories from cultural, social, and women’s history while forging a unique perspective on the past. The Routledge History of Food takes a global approach to this topic, focusing on the period from 1500 to the present day. Arranged chronologically, this title contains 17 originally commissioned chapters by experts in food history or related topics. Each chapter focuses on a particular theme, idea or issue in the history of food. The case studies discussed in these essays illuminate the more general trends of the period, providing the reader with insight into the large-scale and dramatic changes in food history through an understanding of how these developments sprang from a specific geographic and historical context. Examining the history of economic, technological, and cultural interactions between cultures and charting the corresponding developments in food history, The Routledge History of Food challenges readers' assumptions about what and how people have eaten, bringing fresh perspectives to well-known historical developments. It is the perfect guide for all students of social and cultural history.
A Cultural History Of Food In The Modern Age
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Author : Fabio Parasecoli
language : en
Publisher: Bloomsbury Publishing
Release Date : 2015-11-19
A Cultural History Of Food In The Modern Age written by Fabio Parasecoli and has been published by Bloomsbury Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-11-19 with Cooking categories.
"A Cultural History of Food presents an authoritative survey from ancient times to the present. This set of six volumes covers nearly 3,000 years of food and its physical, spiritual, social and cultural dimensions."--
The Story Of Food
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Author : DK
language : en
Publisher: Dorling Kindersley Ltd
Release Date : 2018-05-03
The Story Of Food written by DK and has been published by Dorling Kindersley Ltd this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-05-03 with Cooking categories.
From the fish that started a war to the pope poisoned with chocolate, discover the fascinating stories behind the origins, traditions, and uses of our food. Explore the tales, symbolism, and traditions that come wrapped up in the food on our plates - food that not only feeds our bodies but also makes up our culture. The Story of Food is a sumptuously illustrated exploration of our millennia-old relationship with nearly 200 foods. A true celebration of food in all its forms, this book explores the early efforts of humans in their quest for sustenance through the stories of individual foods. Covering all food types including nuts and grains, fruit and vegetables, meat and fish, and herbs and spices, this fascinating reference provides the facts on all aspects of a food's history. Discover how foods have become a part of our culture, from their origins and how they are eaten to their place in world cuisine today.