The Oxford Handbook of Food History
The historical study of food, culture, and society has become established within the academy based on a generation of high-quality scholarship. Following the foundational work of the French Annales school, the International Committee for the Research into European Food History and the Institut Europeen d'Histoire et des Cultures de l'Alimentation have conducted wide-ranging research, particularly on the changes brought about by culinary modernization. In the United States, the ascendancy of cultural history in the 1990s encouraged young scholars to write dissertations on food-related topics. Despite the existence of at least four major scholarly journals focused on food, the field still lacks a solid foundation of historiographical writing. As a result, innovative early approaches to commodity chains, ethnic identities, and culinary transformation have become repetitive. Meanwhile, scholars are often unaware of relevant literature when it does not directly relate to their particular national and chronological focus. 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 basic sections: historiography and disciplinary approaches as well as the production, circulation, and consumption of food. Chapters on historiography examine the French Annales school, political history, the cultural turn, labor, and public history. Disciplinary methods that have contributed significantly to the history of food including anthropology, sociology, geography, the emerging Critical Nutrition Studies. The final chapter in this section explores the uses of food in the classroom. The production section encompasses agriculture, pastoralism, and the environment; using cookbooks as historical documents; food and empire; industrial foods; and fast food. Circulation is examined through the lenses of human mobility, chronological frames, and food regimes, along with case studies of the medieval spice trade, the Columbian exchange, and modern culinary tourism. Finally, the consumption section focuses on communities that arise through the sharing of food, including religion, race and ethnicity, national cuisines, and social movements.
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African agriculture American analysis Annales Annales school Anthropology Belasco Berkeley Braudel California Press colonial Columbian Exchange commodity chains consumers consumption cookbooks cooking crops culinary tourism 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 freeganism French French Cuisine gender Geography 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 Society sociology spices study of food sugar taste technologies tion tourism trade traditions trans transformation United University of California urban women workers world history York