ISBN:
9780415628471
,
9781315753454
Language:
English
Pages:
Online-Ressource (404 p)
Series Statement:
Routledge Histories
Series Statement:
Routledge Histories Ser.
Parallel Title:
Print version The Routledge History of Food
DDC:
394.1209
Keywords:
Food ; History..
;
Food industry and trade ; History..
;
Eating customs ; History
;
Electronic books
;
Electronic books
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
Description / Table of Contents:
Cover; Half Title; Title Page; Copyright Page; Table of Contents; List of illustrations; Notes on contributors; Introduction; Food and the historian; Part I 1500-1700; 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, 1500-1700; 4 Science, food and health in Chosŏn Korea; Part II 1700-1900; 5 Food shortage in colonial Mexico: maize, food policies and the construction of a modern political culture, 1785-1807
Description / Table of Contents:
6 "If the King had really been a father to us": failed food diplomacy in eighteenth-century Sierra Leone7 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, 1850-1900; 9 The globalization of alcohol and temperance from the gin craze to prohibition; 10 "Peace on earth among the orders of creation": vegetarian ethics in the United States before World War I
Description / Table of Contents:
11 Food, medicine and institutional life in the British Isles, c.1790-190012 Industrializing diet, industrializing ourselves: technology, food, and the body, since 1750; Part III 1900-present; 13 The evolution of a fast food phenomenon: the case of American pizza; 14 Cooking class: the rise of the "foodie" 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, 1960-1976; Suggestions for further reading; Index
Note:
Description based upon print version of record
DOI:
10.4324/9781315753454
URL:
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