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Writing Food History: A Global Perspective
     

Writing Food History: A Global Perspective

by Peter Scholliers (Editor), Kyri W. Claflin (Editor)
 

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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,

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.

Product Details

ISBN-13:
9781847888099
Publisher:
Bloomsbury Academic
Publication date:
07/03/2012
Pages:
304
Product dimensions:
6.40(w) x 9.30(h) x 0.90(d)

Meet the Author

Kyri W. Claflin teaches at Boston University and is the author of numerous articles 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 & Morality (2008).

Peter Scholliers is professor of Contemporary History at the Vrije Universiteit, Brussels, Belgium. He edited Food, Drink and Identity (Berg, 2001), 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 (Berg, 2011).

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