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Book
Book
A cultural history of food (2016-)
London : Bloomsbury
Details
ISBN: 9781847883551 , 9781474270755
Language: English
Keywords: Geschichte ; Food habits History ; Food Social aspects ; History ; Nahrungsaufnahme ; Ernährungsgewohnheit ; Ess- und Trinksitte ; Lebensmittel ; Aufsatzsammlung
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Associated Volumes
  • 2
    Book
    Book
    Cultural history of food; Volume 3: In the Renaissance / edited by Ken Albala (2016)
    London : Bloomsbury Academic
    In:  Volume 3
    Details
    ISBN: 9781474269926 , 1474269923
    Language: English
    Pages: IX, 242 Seiten , Illustrationen , 25 cm
    Edition: Paperback edition
    Angaben zur Quelle: Volume 3
    DDC: 394.12
    Keywords: Food habits History ; 14th century ; Food habits History ; 15th century ; Food habits History ; 16th century ; Food habits History ; 17th century ; Food Social aspects ; History ; 14th century ; Food Social aspects ; History ; 15th century ; Food Social aspects ; History ; 16th century ; Food Social aspects ; History ; 17th century ; Renaissance ; Food habits ; Food Social aspects ; Renaissance History
    Abstract: "Food and attitudes toward it were transformed in Renaissance Europe. The period between 1300 and 1600 saw the discovery of the New World and the cultivation of new foodstuffs, as well as the efflorescence of culinary literature in European courts and eventually in the popular press, and most importantly the transformation of the economy on a global scale. Food became the object of rigorous investigation among physicians, theologians, agronomists and even poets and artists. Concern with eating was, in fact, central to the cultural dynamism we now recognize as the Renaissance. A Cultural History of Food in the Renaissance presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally."--Cover
    Note: "Hardback edition first published in 2012 by Berg Publishers, an imprint of Bloomsbury Academic. Paperback edition first published in 2016 by Bloomsbury Academic"--Title page verso. - General editors of series: Fabio Parasecoli and Peter Scholliers. - Includes bibliographical references (pages 211-230) and index
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  • 3
    Book
    Book
    Cultural history of food; Volume 4: In the early modern age / edited by Beat Kümin (2016)
    London : Bloomsbury Academic
    In:  Volume 4
    Details
    ISBN: 9781474269995 , 1474269990
    Language: English
    Pages: IX, 273 Seiten , Illustrationen , 25 cm
    Edition: Paperback edition
    Angaben zur Quelle: Volume 4
    DDC: 394.12
    Keywords: Food habits History ; 17th century ; Food habits History ; 18th century ; Food Social aspects ; History ; 17th century ; Food Social aspects ; History ; 18th century ; Food habits ; Food Social aspects ; History
    Abstract: "The seventeenth and eighteenth centuries form a very distinctive period in European food history. This was a time when enduring feudal constraints in some areas contrasted with widening geographical horizons and the emergence of a consumer society. While cereal based diets and small scale trade continued to be the mainstay of the general population, elite tastes shifted from Renaissance opulence toward the greater simplicity and elegance of dining à la française. At the same time, growing spatial mobility and urbanization boosted the demand for professional cooking and commercial catering. An unprecedented wealth of artistic, literary and medical discourses on food and drink allows fascinating insights into contemporary responses to these transformations. A Cultural History of Food in the Early Modern Age presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally."--Cover
    Note: "Hardback edition first published in 2012 by Berg Publishers, an imprint of Bloomsbury Academic. Paperback edition first published in 2016 by Bloomsbury Academic"--Title page verso. - General editors of series: Fabio Parasecoli and Peter Scholliers. - Includes bibliographical references (pages 223-257) and index
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  • 4
    Book
    Book
    Cultural history of food; Volume 5: In the age of empire / edited by Martin Bruegel (2016)
    London : Bloomsbury Academic
    In:  Volume 5
    Details
    ISBN: 9781474270038 , 1474270034
    Language: English
    Pages: IX, 282 Seiten , Illustrationen , 25 cm
    Edition: Paperback edition
    Angaben zur Quelle: Volume 5
    DDC: 394.12
    Keywords: Food habits History ; 19th century ; Food Social aspects ; History ; 19th century ; Food habits ; Food Social aspects ; History
    Abstract: "The nineteenth-century West saw extraordinary economic growth and cultural change. This volume explores and explains the birth of the modern world through the food it produced and consumed. Food security vastly improved though malnutrition and famines persisted. Scientific research radically altered the ways in which food and its relation to the body were conceived: efficiency became the watchword, norms the measure, and standardized goods the rule. At the same time, the art of food became a luxury pursuit as interest in gastronomy soared. A Cultural History of Food in the Age of Empire presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally."--Cover
    Note: "Hardback edition first published in 2012 by Berg Publishers, an imprint of Bloomsbury Academic. Paperback edition first published in 2016 by Bloomsbury Academic"--Title page verso. - General editors of series: Fabio Parasecoli and Peter Scholliers. - Includes bibliographical references (pages 235-268) and index
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  • 5
    Book
    Book
    Cultural history of food; Volume 6: In the modern age / edited by Amy Bentley (2016)
    London : Bloomsbury Academic, an imprint of Bloomsbury Publishing Plc
    In:  Volume 6
    Details
    ISBN: 9781474270755 , 1474270751 , 9781474270045 , 1474270042
    Language: English
    Pages: IX, 272 Seiten , Illustrationen , 25 cm
    Edition: Paperback edition
    Angaben zur Quelle: Volume 6
    DDC: 394.12
    Keywords: Food habits History ; Food habits 20th century ; Food habits 21st century ; Food Social aspects ; History ; Food Social aspects ; 20th century ; Food Social aspects ; 21st century ; Food habits ; Food Social aspects ; History
    Abstract: "In the modern age (1920–2000), vast technological innovation spurred greater concentration, standardization, and globalization of the food supply. As advances in agricultural production in the post-World War II era propelled population growth, a significant portion of the population gained access to cheap, industrially produced food while significant numbers remained mired in hunger and malnutrition. Further, as globalization allowed unprecedented access to foods from all parts of the globe, it also hastened environmental degradation, contributed to poor health, and remained a key element in global politics, economics and culture. A Cultural History of Food in the Modern Age presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally."--Cover
    Note: "Hardback edition first published in 2012 by Berg Publishers, an imprint of Bloomsbury Academic. Paperback edition first published in 2016 by Bloomsbury Academic"--Title page verso. - General editors of series: Fabio Parasecoli and Peter Scholliers. - Includes bibliographical references (pages [229]-272) and index
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