B3Kat (1/1)
Food history
a feast of the senses in Europe, 1750 to the presentHerausgeber: Vabre, Sylvie <1963-> (DE-588)1072098709
Herausgeber: Bruegel, Martin <1960-> (DE-588)143052187
Herausgeber: Atkins, Peter J. <1949-> (DE-588)136880541
Verfasser: International Congress UMR 5136 Framespa/ICREFH, ICREFH (International Commission for Research into European Food History) 30th Anniversary <2019, Albi> (DE-588)1242434941
978-0-367-51558-4; 0-367-51558-X; 978-1-032-00638-3
Schlagwörter: Europa ; Ess- und Trinksitte ; Geschichte 1750-2019
Buch
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Bestand im KOBV:
Externe Links:
Fach:
Letzte Änderung: 07.02.2023
MARC-Felder:
Bestand im KOBV:
- Universitätsbibliothek der Humboldt-Universität zu Berlin (Sigel: 11)
- Universitätsbibliothek der Freien Universität Berlin (Sigel: 188)
Externe Links:
Fach:
- Ethnologie
- Geschichte
Permalink:
https://gateway-bayern.de/BV047337541
Letzte Änderung: 07.02.2023
Titel: | Food history |
---|---|
Untertitel: | a feast of the senses in Europe, 1750 to the present |
URL: | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=03274001... |
Erläuterung : | Inhaltsverzeichnis |
Von: | edited by Sylvie Vabre, Martin Bruegel and Peter J. Atkins |
ISBN: | 978-0-367-51558-4 |
ISBN: | 0-367-51558-X |
ISBN: | 978-1-032-00638-3 |
Erscheinungsort: | London ; New York |
Verlag: | Routledge, Taylor&Francis Group |
Erscheinungsjahr: | 2021 |
Umfang: | xv, 214 Seiten |
Details: | Illustrationen, Karte, Diagramm |
Serie/Reihe: | Routledge studies in modern history |
Abstract: | "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." |
Sprache: | eng |
LoC-Notation: | TX360.E8 |
RVK-Notation: | NK 4940 |
Fid-Notation: | HIST |
Andere Ausgabe: | Erscheint auch als |
_Bemerkung: | Online-Ausgabe, (Ebook Central) |
_ISBN: | 978-1-00-039096-4 |
_ID der anderen Ausgabe: | (DE-604)BV048228813 |
Andere Ausgabe: | Erscheint auch als |
_Bemerkung: | Online-Ausgabe, (Taylor&Francis) |
_ISBN: | 978-1-003-05441-2 |
_ID der anderen Ausgabe: | (DE-604)BV047436973 |
Andere Ausgabe: | Erscheint auch als |
_Bemerkung: | Online-Ausgabe |
_ISBN: | 9780367515584 |
Angaben zum Inhalt/Datenträger : | Konferenzschrift |
...: | September 2019 |
...: | Albi |
Thema (Schlagwort): | Europa; Ess- und Trinksitte; Geschichte 1750-2019 |
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245 | 1 | 0 | |a Food history |b a feast of the senses in Europe, 1750 to the present |c edited by Sylvie Vabre, Martin Bruegel and Peter J. Atkins |
264 | 1 | |a London ; New York |b Routledge, Taylor&Francis Group |c 2021 | |
300 | |a xv, 214 Seiten |b Illustrationen, Karte, Diagramm | ||
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490 | 0 | |a Routledge studies in modern history | |
520 | 3 | |a "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." | |
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