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Title The Oxford handbook of food history / edited by Jeffrey M. Pilcher
Published New York : Oxford University Press, [2012]


Location Call no. Vol. Availability
 MELB  641.309 Pil/Oho  AVAILABLE
Description xxviii, 508 pages : illustrations ; 26 cm
Series [Oxford handbooks series]
Oxford handbooks.
Contents Contents note continued: 18.The Medieval Spice Trade / Paul Freedman -- 19.The Columbian Exchange / Rebecca Earle -- 20.Food, Time, and History / Elias Mandala -- 21.Food Regimes / Andre Magnan -- 22.Culinary Tourism / Lucy M. Long -- pt. 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 A. Ankeny -- 27.Food and Social Movements / Warren Belasco
Machine generated contents note: pt. I FOOD HISTORIES -- 1.Food and the Annales School / Sydney Watts -- 2.Political Histories of Food / Enrique C. Ochoa -- 3.Cultural Histories of Food / Jeffrey M. Pilcher -- 4.Labor Histories of Food / Tracey Deutsch -- 5.Public Histories of Food / Rayna Green -- pt. II FOOD STUDIES -- 6.Gendering Food / Carole Counihan -- 7.Anthropology of Food / Emiko Ohnuki-Tierney -- 8.Sociology of Food / Krishnendu Ray -- 9.Geography of Food / Bertie Mandelblatt -- 10.Critical Nutrition Studies / Charlotte Biltekoff -- 11.Teaching with Food / Jeffrey Miller -- pt. III THE MEANS OF PRODUCTION -- 12.Agricultural Production and Environmental History / Sterling Evans -- 13.Cookbooks as Historical Documents / Ken Albala -- 14.Food and Empire / Jayeeta Sharma -- 15.Industrial Food / Gabriella M. Petrick -- 16.Fast Food / Steve Penfold -- pt. IV THE CIRCULATION OF FOOD -- 17.Food, Mobility, and World History / Donna R. Gabaccia --
Summary "Food matters, not only as a subject of study in its own right, but also as a medium for conveying critical messages about capitalism, the environment, and social inequality to diverse audiences. Recent scholarship on the subject draws from both a pathbreaking body of secondary literature and an inexhaustible wealth of primary sources--from ancient Chinese philosophical tracts to McDonald's menus--contributing new perspectives to the historical study of food, culture and society, and challenging the limits of history itself. [This book] places existing works in historiographical context, crossing disciplinary, chronological, and geographic boundaries while also suggesting new routes for future research"--Jacket, page [2]
Notes Series from jacket
Bibliography Includes bibliographical references and index
Notes English
Description based on online resource; title from home page (viewed on Nov. 27, 2012)
Subject Food -- History -- Social aspects.
Food -- History.
Food -- Social aspects -- History.
Food -- history.
Diet -- history.
Analytical, Diagnostic and Therapeutic Techniques and Equipment
Anthropology, Education, Sociology and Social Phenomena
Behavioral Disciplines and Activities.
Behavioral Sciences.
Food and Beverages.
Investigative Techniques.
Nutritional Physiological Phenomena.
Phenomena and Processes
Physiological Phenomena.
Psychiatry and Psychology
Social Sciences.
Technology, Industry, Agriculture
Author Pilcher, Jeffrey M., 1965- editor
LC no. 2012011582
ISBN 019972993X (hardcover : alk. paper)
9780199729937 (hardcover : alk. paper)
Other Titles Food history