The Oxford Handbook of Food HistoryJeffrey M. Pilcher Oxford University Press, 16.10.2012 - 536 Seiten 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intellectual concerns, whether juxtaposing questions of agriculture and the environment with the notion of cookbooks as historical documents; early human migrations with modern culinary tourism; or religious customs with social activism.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. |
Inhalt
PART II FOOD STUDIES | 97 |
PART III THE MEANS OF PRODUCTION | 207 |
PART IV THE CIRCULATION OF FOOD | 303 |
PART V COMMUNITIES OF CONSUMPTION | 407 |
499 | |
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African African American agriculture American analysis Annales Annales school Anthropology Belasco Berkeley Braudel California Press colonial Columbian Exchange commodity chains consumers consumption cookbooks cooking crops culinary tourism cultural diet dishes domestic early modern eating economic elite environmental ethnic Europe European example farm farmers fast food Fernand Braudel Flandrin focus Food and Foodways food history food miles food politics food production food regimes food studies food system foodways French French cuisine gender geographers global historians history of food human identity important India ingredients Journal kitchen labor maize Massimo Montanari McDonald’s meal meat medieval migration Mintz national cuisines nineteenth nutrition particular peasant Pilcher political practices recipes regional religion restaurants rice role Routledge Russian cuisine scholars Sidney W Slow Food social societies sociology spices study of food sugar taste technologies tion tourism trade traditions transformation United University of California urban women workers world history York