Writing Food History: A Global Perspective

Overview

The vibrant interest in food studies among both academics and amateurs has made food history an exciting field of investigation. Taking stock after 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, ...

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Writing Food History: A Global Perspective

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Overview

The vibrant interest in food studies among both academics and amateurs has made food history an exciting field of investigation. Taking stock after 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.

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Product Details

  • ISBN-13: 9781847888082
  • Publisher: Bloomsbury Academic
  • Publication date: 7/3/2012
  • Edition number: 1
  • Pages: 304
  • Sales rank: 1,032,587
  • Product dimensions: 6.10 (w) x 9.10 (h) x 0.70 (d)

Meet the Author

Peter Scholliers is professor of Contemporary History at the Vrije Universiteit, Brussels, Belgium. He edited Food, Drink and Identity, Cooking, Eating and Drinking in Europe since the Middle Ages, and published Food Culture in Belgium and co-edited (with Fabio Parasecoli) A Cultural History of Food.

Kyri W. Claflin is the author of numerous articles and chapters including 'La Villette: The City of Blood, 1867-1914' in Meat, Modernity and the Rise of the Slaughterhouse (2008) and 'Les Halles and the Moral Market: Frigophobia Strikes in the Belly of Paris,' in the Oxford Symposium volume Food and Morality (2008). She teaches courses on the culture and cuisine of France at Boston University.

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Table of Contents

Notes on Contributors vii

Introduction: Surveying Global Food Historiography Peter Scholliers Kyri W. Claflin 1

Part I The West

1 Food and Drink in the Ancient World John Wilkins 11

2 Food Histories of the Middle Ages Paul Freedman 24

3 Food among the Historians: Early Modern Europe Kyri W. Claflin 38

4 The Many Rooms in the House: Research on Past Foodways in Modern Europe Peter Scholliers 59

5 Sustenance, Abundance, and the Place of Food in U.S. Histories Amy Bentley 72

6 Five Hundred Years of Fusion: Histories of Food in the Iberian World Jeffrey M. Pilcher 87

Part II The Middle East

7 Food Studies in Ottoman-Turkish Historiography Özge Samanci 107

8 "Bread from Heaven, Bread from the Earth": Recent Trends in Jewish Food History Writing Jonathan Brumberg-Kraus 121

9 The Historiography of Arab Cuisine: Issues and Perspectives Nawal Nasrallah 140

Part III South and East Asia

10 New Directions of Research on Indian Food Krishnenedu Ray 165

11 The Shadow of Shinoda Osamu: Food Research in East Asia Katarzyna Cwiertka Yujen Chen 181

Part IV Africa

12 Writing on the African Pot: Recipes and Cooking as Historical Knowledge James C. McCann 199

Conclusion: Contours of Global Food Historiography Peter Scholliers Kyri W. Claflin 209

Bibliography 217

Index 285

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