A Cultural History of Food in the Modern Age

A Cultural History of Food in the Modern Age

by Amy Bentley (Editor)

Paperback(Reprint)

$35.95
View All Available Formats & Editions

Product Details

ISBN-13: 9781474270045
Publisher: Bloomsbury Academic
Publication date: 11/19/2015
Series: The Cultural Histories Series
Edition description: Reprint
Pages: 288
Product dimensions: 6.60(w) x 9.50(h) x 0.70(d)

About the Author

Amy Bentley is Associate Professor of Food Studies in the Department of Nutrition, Food Studies and Public Health at New York University, USA and author of Eating for Victory: Food Rationing and the Politics of Domesticity.

Table of Contents

Series Preface

Introduction
Amy Bentley, New York University, USA

1 Food Production
Jeffrey M. Pilcher, University of Minnesota, USA

2 Food Systems
Daniel Block, Chicago State University, USA

3 Food Security, Safety, and Crises: 1920–2000
Peter J. Atkins, Durham University, UK

4 Food and Politics in the Modern Age: 1920–2012
Maya Joseph, The New School for Social Research, USA and Marion Nestle, New York University, USA

5 Eating Out: Going Out, Staying In
Priscilla Parkhurst Ferguson, Columbia University, USA

6 Kitchen Work: 1920–Present
Amy B. Trubek, University of Vermont, USA

7 Family and Domesticity
Alice Julier, Chatham University, USA

8 Body and Soul
Warren Belasco, University of Maryland, Baltimore County, USA

9 Food Representations
Signe Rousseau, University of Cape Town, South Africa

10 World Developments
Fabio Parasecoli, New School, New York, USA

Notes
Bibliography
Notes on Contributors
Index

Customer Reviews

Most Helpful Customer Reviews

See All Customer Reviews