ISBN:
9781032006383
Language:
English
Pages:
214 Seiten
Series Statement:
Routledge Studies in Modern History
DDC:
394.12094
Keywords:
COOKING / History
;
European history
;
Europäische Geschichte
;
Food & society
;
HISTORY / Europe / Eastern
;
HISTORY / Europe / General
;
HISTORY / General
;
HISTORY / Social History
;
Kulturwissenschaften: Gesellschaft und Kulinarisches
;
SOCIAL SCIENCE / Sociology / General
;
Social & cultural history
;
Sociology
;
Sozial- und Kulturgeschichte
;
Soziologie
;
Europa
;
Europe
Abstract:
This pioneering book elevates the senses to a central role in the study of food history because the traditional focus upon food types, quantities, and nutritional values is incomplete without some recognition of smell, touch, sight, hearing, and taste.Eating is a sensual experience. Every day and at every meal the senses of smell, touch, sight, hearing, and taste are engaged in the acts of preparation and consumption. And yet these bodily acts are ephemeral; their imprint upon the source material of history is vestigial. Hitherto historians have shown little interest in the senses beyond taste, and this book fills that research gap. Four dimensions are treated:* Words, Symbols and Uses: Describing the Senses - an investigation of how specific vocabularies for food are developed.* Industrializing the Senses - an analysis of the fundamental change in the sensory qualities of foods under the pressure of industrialization and economic forces outside the control of the household and the artisan producer.* Nationhood and the Senses - an exploration of how the combination of the senses and food play into how nations saw themselves, and how food was a signature of how political ideologies played out in practical, everyday terms.* Food Senses and Globalization - an examination of links between food, the senses, and the idea of international significance. Putting all of the senses on the agenda of food history for the first time, this is the ideal volume for scholars of food history, food studies and food culture, as well as social and cultural historians.Putting all of the senses on the agenda of food history for the first time, this is the ideal volume for scholars of food history, food studies and food culture, as well as social and cultural historians
Description / Table of Contents:
1. Introduction: European food history and the senses 1SYLVIE VABRE, MARTIN BRUEGEL AND PETER J. ATKINS2. An equation of the senses? A puzzle in food historiography 8MARTIN BRUEGELPART IWords, symbols and uses: Describing the senses 233. The elevation of taste and the senses in the work of Grimod de La Reyniere (18th-early 19th century) 25YUKA SAITO4. Last but not least: How the cheese board came to crown the French meal (18th-20th century) 39SYLVIE VABRE5. A tactile dinner party: The Futurist Cookbook and the multisensory experience of food 51AGATA STRONCIWILKPART IIIndustrializing the senses 656. The industrialization of the senses: British cheese, 1750 to the present 67PETER J. ATKINS7. The sense of reform, a reform of the senses? Belgian working-class diets, 1886-1905 79FLORE GUIOT8. 'The machine known as the human being': Food, the sense of taste and a modernizing Finland 92RITVA KYLLI9. Hidden from view: The art of suggestion on canned food labels in the 20th century 104RITA D'ERRICOPART IIINationhood and the senses 11910. Sausages, pork delicacies and take-away meals: How German butcher immigrants introduced new tastes and new ways of buying food in 19th century industrial Great Britain 121KARL-HEINZ WUESTNER11. Gendering taste in interwar Romania 134RALUCA PARFENTIE12. Full shelves of memories: Sensory memory of food and nutrition in the Czech lands before 1989 145MARTIN FRANC13. The palette of tastes in late Soviet home cooking 157MARIA KAPKANPART IVFood senses and globalization 17114. The construction of planetary taste: Balsamic vinegar of Modena in the age of globalization 173STEFANO MAGAGNOLI15. The 'offensive' and 'abominable' Spanish garlic: American and Spanish empires in their fight for Cuba (circa 1840-1870s) 186ILARIA BERTI16. Experiencing cannibalism: Sensory knowledge of cannibalism from 1770 to the end of the 19th century 199NICOLAS CAMBON
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