511784546

Food history : a feast of the senses in Europe, 1750 to the present / edited by Sylvie Vabre, Martin Bruegel and Peter J. Atkins

Vabre, Sylvie,i1963- [Herausgeber] ; Bruegel, Martin,i1960- [Herausgeber] ; Atkins, Peter J.,i1949- [Herausgeber]

International Congress UMR 5136 Framespa/ICREFH, ICREFH (International Commission for Research into European Food History) 30th Anniversary (2019 : Albi) [Verfasser]

London ; New York : Routledge, Taylor & Francis Group, 2021

xv, 214 Seiten : Illustrationen, Karte, Diagramm

Routledge studies in modern history

Literaturangaben

Erscheint auch als Online-Ausgabe, (Ebook Central): ISBN 978-1-00-039096-4

Erscheint auch als Online-Ausgabe, (Taylor & Francis): ISBN 978-1-003-05441-2

Erscheint auch als Online-Ausgabe: ISBN 978-0-367-51558-4

978-0-367-51558-4 ; 0-367-51558-X ; 978-1-03-200638-3

NK 4940

 

Europa  Ess- und Trinksitte  Geschichte 1750-2019  f Konferenzschrift, September 2019, Albi  

"This 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. 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. Putting all of the senses on the agenda of food history for the first time, this book is for scholars of food history, food studies and food culture, as well as social and cultural historians