A Cultural History of Food


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 ...

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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.

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Editorial Reviews

Library Journal
Parasecoli (food studies, New Sch.; Food Culture in Italy) and Scholliers (contemporary history, Vrije Universiteit Brussel) cover all aspects of food from antiquity to modern times. The volumes include chapters on food production and systems as well as safety, security, and crises; food politics; eating out; professional cooking, kitchens, and service work; family and domesticity; body and soul; food representations; and world developments. The set is illustrated with 52 black-and-white photographs and drawings of related elements and items from food containers to bars. The texts draw on archaeological data, architectural information, literature, and art. BOTTOM LINE This comprehensive history of food is helpfully constructed so readers can learn about food production across time periods or consider every facet of food in a particular period. The volumes are written at a level that is appropriate for both high school libraries as well as academic ones; the set will also be a natural fit in the library of a culinary institute or other specialized food environment.—Christine Sharbrough, Derry P.L., Manchester, NH
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Product Details

  • ISBN-13: 9781847883551
  • Publisher: Bloomsbury Academic
  • Publication date: 2/12/2012
  • Pages: 1600
  • Product dimensions: 7.10 (w) x 10.20 (h) x 4.40 (d)

Meet the Author

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.

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, and published Food Culture in Belgium.

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