ISBN:
9780367515584
,
036751558X
,
9781032006383
Sprache:
Englisch
Seiten:
xv, 214 Seiten
,
Illustrationen, Karte, Diagramm
Serie:
Routledge studies in modern history
Paralleltitel:
Erscheint auch als
Paralleltitel:
Erscheint auch als
Paralleltitel:
Erscheint auch als
DDC:
394.1/2094
Schlagwort(e):
Geschichte 1750-2019
;
Ess- und Trinksitte
;
Europa
;
Food habits / Europe / History / Congresses
;
Food / Sensory evaluation / Congresses
;
Food industry and trade / Europe / Congresses
;
Konferenzschrift September 2019
;
Konferenzschrift September 2019
;
Konferenzschrift September 2019
;
Konferenzschrift 2019
;
Konferenzschrift 2019
;
Konferenzschrift September 2019
;
Konferenzschrift 2019
;
Europa
;
Ess- und Trinksitte
;
Geschichte 1750-2019
Kurzfassung:
"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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