ISBN:
9780857854124
,
9780857854131
Language:
English
Pages:
XIX, 514 S.
DDC:
394.1/2
Keywords:
Food Sources History
;
Food Sources Social aspects
;
History
;
Food habits Sources History
;
Geschichte
;
Essgewohnheit
;
Kultur
;
Ernährung
;
Quelle
;
Quelle
;
Quelle
;
Quelle
;
Quelle
;
Ess- und Trinksitte
;
Essgewohnheit
;
Kultur
;
Ernährung
;
Geschichte
Abstract:
"With the proliferation of food history courses and avid interest among scholars and the general public, the need for a solid comprehensive collection of key primary texts about food of the past is urgent. This collection spans the globe from classical antiquity to the present, offering substantive selections from cookbooks, fiction, gastronomic and dietary treatises and a wide range of food writing. Offering a solid introduction to each period with extensive commentary and suggestions for interpretive strategies, this reader provides extracts undigested, for the student who needs immediate and direct contact with the ideas of the past. Readings illustrate the various ways religion, politics, social structure, health and agricultural policy shaped what people ate in the past and offer instructive ways to think about our own food systems and how they have been shaped by historical forces"--
Description / Table of Contents:
Machine generated contents note:General IntroductionThemes of the ReaderLearning ObjectivesHow to read these textsPart One: Sumer and Egypt Part Two: GreecePart Three: Rome Part Four: China Part Five: Ancient India Part Six: HebrewsPart Seven: Early Christians and Early Middle Ages Part Eight: Islam Part Nine: Middle Ages and Renaissance Part Ten: America Part Eleven: Nation States 1500-1650 Part Twelve: Mercantile Era 1650-1800Part Thirteen: Industrial Era 1800-1900Part Fourteen: The Twentieth Century 1900-2000GlossaryWeb Resources Bibliography Surveys of Food History Encyclopedias and Reference WorksCulinary BibliographiesFood AnthologiesPrimary SourcesSecondary Sources.
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