The Food History Reader: Primary Sources

ISBN-13: 9780857854131 / Angielski / Miękka / 2014 / 536 str.

Ken Albala

Opis

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.

Recenzje

A wonderfully rich celebration of our love of food through the ages. PD Smith The Guardian 20140829

Spis treści

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

O autorze

Ken Albala is Professor of History at the University of the Pacific, USA.KEN ALBALA is Professor of History at the University of the Pacific, Stockton, California. He is a prolific author who specializes in Early Modern European food history, authoring such titles as Eating Right in the Renaissance (2002) and Food in Early Modern Europe (Greenwood, 2003) and serving as series editor for Greenwood's series Food Culture around the World and Cooking Up History.Ken Albala is professor of history at the University of the Pacific, Stockton, CA.