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.
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.
Editor's Note General Introduction Part One: Sumer and Egypt Part Two: Ancient Greece Part Three: Ancient Rome Part Four: Imperial China Part Five: Ancient India Part Six: Ancient Hebrews Part Seven: Early Middle Ages Part Eight: Medieval Islam Part Nine: Late Medieval and Renaissance Europe Part Ten: The Americas Part Eleven: Era of Nation-States 1500-1650 Part Twelve: The Mercantile Era 1650-1800 Part Thirteen: Nineteenth-Century Industrial Era 1800-1900 Part Fourteen: The Twentieth Century 1900-2000 Glossary Web Resources Bibliography Surveys of Food History Appendix of Sources Index