A Cultural History of Food: Volumes 1-6 (The Cultural Histories)

A Cultural History of Food: Volumes 1-6 (The Cultural Histories)

By: Fabio Parasecoli (editor), Peter Scholliers (editor)Other Formats

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Description

A Cultural History of Food presents a comprehensive, authoritative overview of food from ancient times to the present. Together, the six volumes cover almost 3,000 years of food and its physical, spiritual, social and cultural dimensions. The periods covered are: 1. A Cultural History of Food in Antiquity (800 BCE - 500 CE) 2. A Cultural History of Food in the Medieval Age (500 - 1300) 3. A Cultural History of Food in the Renaissance (1300 - 1600) 4. A Cultural History of Food in the Early Modern Age (1600 - 1800) 5. A Cultural History of Food in the Age of Empire (1800 - 1900) 6. A Cultural History of Food in the Modern Age (1920 - 2000) Each volume discusses the same themes: 1. Food Production 2. Food Systems 3. Food Security, Safety and Crises 4. Food and Politics 5. Eating Out 6. Professional Cooking, Kitchens and Service Work 7. Family and Domesticity 8. Body and Soul 9. Food Representations 10. World Developments This structure allows readers to gain an overview of a particular period by reading one of the volumes or to follow a theme throughout history by reading the relevant chapter in each volume. Superbly illustrated, this is the definitive work on food in history. An essential text for students and scholars.

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About Author

Fabio Parasecoli is Associate Professor and Coordinator of Food Studies at the New School in New York City. Among his publications are Food Culture in Italy and Bite Me: Food and Popular Culture (Berg, 2008). Peter Scholliers is Professor of Contemporary History at the Vrije Universiteit Brussel. He edited Food, Drink and Identity: Cooking, Eating and Drinking in Europe since the Middle Ages (Berg, 2001), and published Food Culture in Belgium.

Contents

Volume 1 A Cultural History of Food in Antiquity, edited by Paul Erdkamp General Introduction 1. Food Production, Paul Halstead, University of Sheffield, UK 2. Food Systems, Arjan Zuiderhoek & Wim Broekaert, University of Ghent, Belgium 3. Food Security, Safety & Crises, Paul Erdkamp, Vrije Universiteit Brussel, Belgium 4. Food and Politics, Arjan Zuiderhoek & Wim Broekaert, University of Ghent, Belgium 5. Eating Out, Steven Ellis, University of Cincinnati, USA 6. Professional Cooking, Kitchens and Service Work, Robert Curtis, University of Georgia, USA 7. Family and Domesticity, Konrad Vossing, Friedrich-Wilhelms-Universitat Bonn, Germany 8. Body and Soul, Robin Nadeau, Universite Paris 1, France 9. Food Representations, Hugh Lindsay, University of Newcastle, New South Wales, Australia 10. World Developments, Fabio Parasecoli, New School, New York, USA Index Volume 2 A Cultural History of Food in the Medieval Age, edited by Massimo Montanari General Introduction 1. Food Production, Alfio Cortonesi, University of Tuscia, Italy 2. Food Systems, Pere Benito, Universitat Lleida, Spain 3. Food Security, Safety & Crises, Giuliano Pinto, University of Florence, Italy 4. Food and Politics, Jean-Pierre Devroey, Free University of Brussells, Belgium 5. Eating Out, Alban Gautier, Universite du Littoral-Cote d'Opale, France 6. Professional Cooking, Kitchens & Service Work, Melitta Weiss-Adamson, University of Western Ontario, Canada 7. Family and Domesticity, Gabriella Piccinni, University of Siena, Italy 8. Body and Soul, Allen James Grieco, Harvard University, USA 9. Food Representations, Bruno Andreolli, University of Bologna, Italy 10. World Developments, Fabio Parasecoli, New School, New York, USA Index Volume 3 A Cultural History of Food in the Renaissance, edited by Ken Albala General Introduction 1. Food Production, Allen Grieco, I Tatti, Harvard, USA 2. Food Systems, Michael Krondl, Independent Scholar, USA 3. Food Security, Safety & Crises, Philip Slavin, Yale, USA 4. Food and Politics, Eric Dursteler, Brigham Young University, USA 5. Eating Out, Paul Freedman, Yale, USA 6. Professional Cooking, Kitchens & Service Work, Ken Albala, University of the Pacific, USA 7. Family & Domesticity, Alison Smith, Wagner College, USA 8. Body and Soul, Joan Fitzpatrick, Loughborough University, UK 9. Food Representations, Timothy Tomasik, Valparaiso University, USA 10. World Developments, Fabio Parasecoli, New School, New York, USA Index Volume 4 A Cultural History of Food in the Early Modern Age, edited by Beat Kumin Introduction 1. Food Production. Govind Sreenivasan, Brandeis University, USA 2. Food Systems: Central-Decentral Nertworks, Anne Radeff, University of Bern, Switzerland 3. Food Security, Pier Paolo Viazzo, University of Turin, Italy 4. Food and Politics, Victor Magagna, University of California San Diego, USA 5. Eating Out. Beat, Kumin, University of Warwick, UK 6. Professional Cooking, Kitchens and Service Work: 'Accomplisht' cookery, Sara Pennell, Roehampton University, UK 7. Family and Domesticity, Sara Pennell, Roehampton University, UK 8. Body and Soul: 'Living Physically' in the Kitchen, David Gentilcore, University of Leicester, UK 9. Food Representations: Powerful Appetites, Brian Cowan, McGill University, Canada 10. World Developments, Fabio Parasecoli, New School, New York, USA Index Volume 5 A Cultural History of Food in the Age of Empire, edited by Martin Bruegel General Introduction 1. Food Production, Pierre Saunier, Institut National de la Recherche Agronomique, France 2. Food Systems, Yves Segers, Katholieke Universiteit Leuven, Belgium 3. Food Security, Vera Hierholzer, Goethe University, Frankfurt am Main, Germany 4. Food Politics, Martin Bruegel, Institut National de la Recherche Agronomique, France 5. Eating Out, Peter Scholliers, Vrije Universiteit Brussel, Belgium 6. Professional Cooking, Kitchens & Service Work, Amy Trubek, University of Vermont, USA 7. Family & Domesticity: Food in Poor Households, Anna Davin, Independent Scholar, UK 8. Body and Soul, Ulrike Thoms, Institut fur Geschichte der Medizin, Berlin, Germany 9. Food Representations, Kolleen Guy, University of Texas at San Antonio, USA 10. World Developments, Fabio Parasecoli, New School, New York, USA Index Volume 6 A Cultural History of Food in the Modern Age, edited by Amy Bentley General Introduction 1. Food Production, Jeffrey Pilcher, University of Minnesota, USA 2. Food Systems, Daniel Block, Chicago State University, USA 3. Food Security, Safety and Crises, Peter Atkins, Durham University, UK 4. Food and Politics, Maya Joseph, The New School for Social Research and Marion Nestle, New York University, USA 5. Eating Out, Priscilla Ferguson, Columbia University, USA 6. Professional Cooking, Kitchens and Service Work, Amy 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 Index

Product Details

  • publication date: 01/01/2012
  • ISBN13: 9781847883551
  • Format: Other Formats
  • Number Of Pages: 1728
  • ID: 9781847883551
  • weight: 4244
  • ISBN10: 1847883559

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