Drawing from an inexhaustible wealth of primary sources-from ancient Chinese philosophical tracts to McDonald's menus-The Oxford Handbook of Food History contributes new perspectives to the history of food, culture, and society, crossing disciplinary, chronological, and geographic boundaries while also suggesting new routes for future research.
Drawing from an inexhaustible wealth of primary sources-from ancient Chinese philosophical tracts to McDonald's menus-The Oxford Handbook of Food History contributes new perspectives to the history of food, culture, and society, crossing disciplinary, chronological, and geographic boundaries while also suggesting new routes for future research.
Jeffrey M. Pilcher is Professor of Food History at the University of Toronto Scarborough. His books include The Sausage Rebellion: Public Health, Private Enterprise, and Meat in Mexico City, 1890-1917; Food in World History; and Que vivan los tamales! Food and the Making of Mexican Identity, which won the Thomas F. McGann Memorial Prize.
Inhaltsangabe
Introduction Jeffrey M. Pilcher Part I. Food Histories 1. Food and the Annales School, Sydney Watts 2. Political Histories of Food, Enrique Ochoa 3. Cultural Histories of Food, Jeffrey M. Pilcher 4. Labor Histories of Food, Tracey Deutsch 5. Public Histories of Food, Rayna Green Part II. Food Studies 6. Gendering Food, Carole Counihan 7. Anthropology of Food, R. Kenji Tierney and Emiko Ohnuki-Tierney 8. Sociology of Food, Sierra Burnett Clark and Krishnendu Ray 9. Geography of Food, Bertie Mandelblatt 10. Critical Nutrition Studies, Charlotte Biltekoff 11. Teaching with Food, Jonathan Deutsch and Jeffrey Miller Part III. The Means of Production 12. Agricultural Production and Environmental History, Sterling Evans 13. Cookbooks as Historical Documents, Ken Albala 14. Empires of Food, Jayeeta Sharma 15. Industrial Food, Gabriella M. Petrick 16. Fast Food, Steve Penfold Part IV. The Circulation of Food 17. Food, Mobility, and World History, Donna R. Gabaccia 18. The Medieval Spice Trade, Paul Freedman 19. The Columbian Exchange, Rebecca Earle 20. Food, Time, and History, Elias Mandala 21. Food Regimes, André Magnan 22. Culinary Tourism, Lucy M. Long Part V. Communities of Consumption 23. Food and Religion, Corrie E. Norman 24. Food, Race, and Ethnicity, Yong Chen 25. National Cuisines, Alison K. Smith 26. Food and Ethical Consumption, Rachel Ankeny 27. Food and Social Movements, Warren Belasco
Introduction Jeffrey M. Pilcher Part I. Food Histories 1. Food and the Annales School, Sydney Watts 2. Political Histories of Food, Enrique Ochoa 3. Cultural Histories of Food, Jeffrey M. Pilcher 4. Labor Histories of Food, Tracey Deutsch 5. Public Histories of Food, Rayna Green Part II. Food Studies 6. Gendering Food, Carole Counihan 7. Anthropology of Food, R. Kenji Tierney and Emiko Ohnuki-Tierney 8. Sociology of Food, Sierra Burnett Clark and Krishnendu Ray 9. Geography of Food, Bertie Mandelblatt 10. Critical Nutrition Studies, Charlotte Biltekoff 11. Teaching with Food, Jonathan Deutsch and Jeffrey Miller Part III. The Means of Production 12. Agricultural Production and Environmental History, Sterling Evans 13. Cookbooks as Historical Documents, Ken Albala 14. Empires of Food, Jayeeta Sharma 15. Industrial Food, Gabriella M. Petrick 16. Fast Food, Steve Penfold Part IV. The Circulation of Food 17. Food, Mobility, and World History, Donna R. Gabaccia 18. The Medieval Spice Trade, Paul Freedman 19. The Columbian Exchange, Rebecca Earle 20. Food, Time, and History, Elias Mandala 21. Food Regimes, André Magnan 22. Culinary Tourism, Lucy M. Long Part V. Communities of Consumption 23. Food and Religion, Corrie E. Norman 24. Food, Race, and Ethnicity, Yong Chen 25. National Cuisines, Alison K. Smith 26. Food and Ethical Consumption, Rachel Ankeny 27. Food and Social Movements, Warren Belasco
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