ISBN:
9781317621133
Language:
English
Pages:
1 Online-Ressource (404 pages)
Edition:
1st ed
Series Statement:
Routledge Histories
Series Statement:
Routledge Histories Ser
Parallel Title:
Erscheint auch als Helstosky, Carol The Routledge History of Food
DDC:
641.3009
Keywords:
Food -- History.;Food industry and trade -- History.;Eating customs -- History
;
Eating customs -- History
;
Food -- History
;
Food industry and trade -- History
Abstract:
Cover -- Half Title -- Title Page -- Copyright Page -- Table of Contents -- List of illustrations -- Notes on contributors -- Introduction -- Food and the historian -- Part I 1500â1700 -- 1 The magic of Japanese rice cakes -- 2 Food production, consumption, and identity politics in Tahuantinsuyu and colonial Perú -- 3 Stimulants and intoxicants in Europe, 1500â1700 -- 4 Science, food and health in ChosÅn Korea -- Part II 1700â1900 -- 5 Food shortage in colonial Mexico: maize, food policies and the construction of a modern political culture, 1785â1807 -- 6 âIf the King had really been a father to usâ: failed food diplomacy in eighteenth-century Sierra Leone -- 7 Stolen bodies, edible memories: the influence and function of West African foodways in the early British Atlantic -- 8 Spreading the word: using cookbooks and colonial memoirs to examine the foodways of British colonials in Asia, 1850â1900 -- 9 The globalization of alcohol and temperance from the gin craze to prohibition -- 10 âPeace on earth among the orders of creationâ: vegetarian ethics in the United States before World War I -- 11 Food, medicine and institutional life in the British Isles, c.1790â1900 -- 12 Industrializing diet, industrializing ourselves: technology, food, and the body, since 1750 -- Part III 1900âpresent -- 13 The evolution of a fast food phenomenon: the case of American pizza -- 14 Cooking class: the rise of the âfoodieâ and the role of mass media -- 15 Tourism, cuisine, and the consumption of culture in the Caribbean -- 16 Food and migration in the twentieth century -- 17 Quick rice: international development and the Green Revolution in Sierra Leone, 1960â1976 -- Suggestions for further reading.
Abstract:
The history of food is one of the fastest growing areas of historical investigation, incorporating methods and theories from cultural, social, and women's history while forging a unique perspective on the past. The Routledge History of Food takes a global approach to this topic, focusing on the period from 1500 to the present day. Arranged chronologically, this title contains 17 originally commissioned chapters by experts in food history or related topics. Each chapter focuses on a particular theme, idea or issue in the history of food. The case studies discussed in these essays illuminate the more general trends of the period, providing the reader with insight into the large-scale and dramatic changes in food history through an understanding of how these developments sprang from a specific geographic and historical context. Examining the history of economic, technological, and cultural interactions between cultures and charting the corresponding developments in food history, The Routledge History of Food challenges readers' assumptions about what and how people have eaten, bringing fresh perspectives to well-known historical developments. It is the perfect guide for all students of social and cultural history
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