Food History
Bloomsbury Academic
978-0-85785-423-0 (ISBN)
Food History: Critical and Primary Sources is an indispensable four-volume reference collection which focuses on the widest possible span of food in human history, to provide a comprehensive survey of problems and methods in the field of food history. Bringing together over 80 high-quality essays drawn from journal articles, book chapters, excerpts and historical documents and supported by introductory essays and a wealth of contextual material, this important new reference work combines contemporary scholarship with selected primary sources allowing scholars to use this as a starting point for their own historical research.
The volumes are divided chronologically, moving from human evolution and the origins of complex societies to the agrarian and pastoral societies of the classical and post-classical eras, to the age of global contact and early industrialization, to the transition to industrial diets in the contemporary era. Each volume is introduced by an essay from the editor and is divided into broad thematic categories and offers a range of methodological approaches, multidisciplinary appeal and broad geographical coverage, highlighting how the field has developed over time and investigating how and why food is different at different points in world history.
This will be an essential addition to libraries and a major scholarly resource for researchers involved in the study of food in world history.
Jeffrey M. Pilcher is Professor of History at the University of Toronto, Canada. He is the author of books on food in Mexican and world history, including the prize-winning Que vivan los tamales! Food and the Making of Mexican History, The Sausage Rebellion: Public Health, Private Enterprise and Meat in Mexico City and Food in World History. He is also editor of the Oxford Handbook of the History of Food.
Volume One: Origins [to 500 BCE]
Evolution and Domestication
Foraging and Farming
Early Agrarian and Pastoral Societies
Volume Two: Classical and Postclassical Eras [500 BCE TO 1500 CE]
Labor and Subsistence
Exchange and Reciprocity
Taste and Status
Volume Three: Global Contact and Early Industrialization [1500 to 1900 CE]
Dietary Exchanges
Commercial Transformations
Industrial Foods
Culinary Revolutions
Imperial Consumption
Volume Four: Contemporary Transitions [from 1900 CE]
Industrial Transitions
Political Transitions
Culinary Transitions
Dietary Transitions
Appendix of Sources
Erscheint lt. Verlag | 31.7.2014 |
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Reihe/Serie | Critical and Primary Sources |
Verlagsort | London |
Sprache | englisch |
Maße | 169 x 244 mm |
Gewicht | 3752 g |
Themenwelt | Geschichte ► Teilgebiete der Geschichte ► Kulturgeschichte |
Sozialwissenschaften ► Soziologie | |
ISBN-10 | 0-85785-423-2 / 0857854232 |
ISBN-13 | 978-0-85785-423-0 / 9780857854230 |
Zustand | Neuware |
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