The Oxford Handbook of Food History

Overview


Food matters, not only as a subject of study in its own right, but also as a medium for conveying critical messages about capitalism, the environment, and social inequality to diverse audiences. Recent scholarship on the subject draws from both a pathbreaking body of secondary literature and an inexhaustible wealth of primary sources--from ancient Chinese philosophical tracts to McDonald's menus--contributing new perspectives to the historical study of food, culture, and society, and challenging the limits of ...
See more details below
Other sellers (Hardcover)
  • All (5) from $140.65   
  • New (4) from $140.65   
  • Used (1) from $154.11   
Sending request ...

Overview


Food matters, not only as a subject of study in its own right, but also as a medium for conveying critical messages about capitalism, the environment, and social inequality to diverse audiences. Recent scholarship on the subject draws from both a pathbreaking body of secondary literature and an inexhaustible wealth of primary sources--from ancient Chinese philosophical tracts to McDonald's menus--contributing new perspectives to the historical study of food, culture, and society, and challenging the limits of history itself. The Oxford Handbook of Food History places existing works in historiographical context, crossing disciplinary, chronological, and geographic boundaries while also suggesting new routes for future research. The twenty-seven essays in this book are organized into five sections: historiography, disciplinary approaches, production, circulation, and consumption of food. The first two sections examine the foundations of food history, not only in relation to key developments in the discipline of history itself--such as the French Annales school and the cultural turn--but also in anthropology, sociology, geography, pedagogy, and the emerging Critical Nutrition Studies. The following three sections sketch various trajectories of food as it travels from farm to table, factory to eatery, nature to society. Each section balances material, cultural, and intellectual concerns, whether juxtaposing questions of agriculture and the environment with the notion of cookbooks as historical documents; early human migrations with modern culinary tourism; or religious customs with social activism. In its vast, interdisciplinary scope, this handbook brings students and scholars an authoritative guide to a field with fresh insights into one of the most fundamental human concerns.
Read More Show Less

Editorial Reviews

From the Publisher

"Some of the greatest living food historians--Ken Albala, Warren Belasco, and Carole Counihan, to name a few--have contributed essays in their fields of expertise. This volume highlights the multiple interdisciplinary approaches to the study of food history and areas of future research... a brilliant contribution." --CHOICE

Read More Show Less

Product Details

  • ISBN-13: 9780199729937
  • Publisher: Oxford University Press
  • Publication date: 10/16/2012
  • Series: Oxford Handbooks Series
  • Pages: 536
  • Product dimensions: 9.60 (w) x 7.00 (h) x 1.70 (d)

Meet the Author

Jeffrey M. Pilcher is professor of history, University of Minnesota. His books include The Sausage Rebellion: Public Health, Private Enterprise, and Meat in Mexico City, 1890-1917; Food in World History; and Que vivan los tamales! Food and the Making of Mexican Identity, which won the Thomas F. McGann Memorial Prize.

Read More Show Less

Table of Contents

Introduction
Jeffrey M. Pilcher

Part I. Food Histories
1. Food and the Annales School, Sydney Watts
2. Political Histories of Food, Enrique Ochoa
3. Cultural Histories of Food, Jeffrey M. Pilcher
4. Labor Histories of Food, Tracey Deutsch
5. Public Histories of Food, Rayna Green

Part II. Food Studies
6. Gendering Food, Carole Counihan
7. Anthropology of Food, R. Kenji Tierney and Emiko Ohnuki-Tierney
8. Sociology of Food, Sierra Burnett Clark and Krishnendu Ray
9. Geography of Food, Bertie Mandelblatt
10. Critical Nutrition Studies, Charlotte Biltekoff
11. Teaching with Food, Jonathan Deutsch and Jeffrey Miller

Part III. The Means of Production
12. Agricultural Production and Environmental History, Sterling Evans
13. Cookbooks as Historical Documents, Ken Albala
14. Empires of Food, Jayeeta Sharma
15. Industrial Food, Gabriella M. Petrick
16. Fast Food, Steve Penfold

Part IV. The Circulation of Food
17. Food, Mobility, and World History, Donna R. Gabaccia
18. The Medieval Spice Trade, Paul Freedman
19. The Columbian Exchange, Rebecca Earle
20. Food, Time, and History, Elias Mandala
21. Food Regimes, André Magnan
22. Culinary Tourism, Lucy M. Long

Part V. Communities of Consumption
23. Food and Religion, Corrie E. Norman
24. Food, Race, and Ethnicity, Yong Chen
25. National Cuisines, Alison K. Smith
26. Food and Ethical Consumption, Rachel Ankeny
27. Food and Social Movements, Warren Belasco

Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

    If you find inappropriate content, please report it to Barnes & Noble
    Why is this product inappropriate?
    Comments (optional)