Press: Bloomsbury Academic (February 12, 2012)
Author Name:Parasecoli, Fabio; Scholliers, Peter;
A Cultural History of Food presents an authoritative survey from ancient times to the present.
This set of six volumes covers over 2500 years of food and its physical, spiritual, social and cultural dimensions.
A Cultural History of Food in Classical 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 in its chapters: 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 means readers can either have a broad overview of a period by reading a volume or follow a theme through history by reading the relevant chapter in each volume.
Superbly illustrated, the full six volume set combines to present the most authoritative and comprehensive survey available on food through history.
The definitive overview of food throughout history, covering topics as diverse as the profession of food production, to family and the politics of food.
--This text refers to an alternate Hardcover edition.
About the 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.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, and published Food Culture in Belgium.
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