The Food History Reader: Primary Sources available in Paperback
With the proliferation of food history courses and avid interest among scholars and the general public, the need for a solid comprehensive collection of key primary texts about food of the past is urgent.
This collection spans the globe from classical antiquity to the present, offering substantive selections from cookbooks, fiction, gastronomic and dietary treatises and a wide range of food writing. Offering a solid introduction to each period with extensive commentary and suggestions for interpretive strategies, this reader provides extracts undigested, for the student who needs immediate and direct contact with the ideas of the past.
Readings illustrate the various ways religion, politics, social structure, health and agricultural policy shaped what people ate in the past and offer instructive ways to think about our own food systems and how they have been shaped by historical forces.
|Edition description:||New Edition|
|Product dimensions:||7.40(w) x 9.60(h) x 1.20(d)|
About the Author
Ken Albala is Professor of History at the University of the Pacific, USA. He is the author or editor of 17 books including Eating Right in the Renaissance, The Banquet and Beans: A History. He has also coauthored two cookbooks, The Lost Art of Real Cooking and The Lost Arts of Hearth and Home.
Table of Contents
Themes of the Reader
How to read these texts
Part One: Sumer and Egypt
Part Two: Greece
Part Three: Rome
Part Four: China
Part Five: Ancient India
Part Six: Hebrews
Part Seven: Early Christians and Early Middle Ages
Part Eight: Islam
Part Nine: Middle Ages and Renaissance
Part Ten: America
Part Eleven: Nation States 1500-1650
Part Twelve: Mercantile Era 1650-1800
Part Thirteen: Industrial Era 1800-1900
Part Fourteen: The Twentieth Century 1900-2000
Surveys of Food History
Encyclopedias and Reference Works