ISBN:
978-0-85785-412-4
,
978-0-85785-413-1
Language:
English
Pages:
XIX, 514 S.
DDC:
394.1/2
Keywords:
Essen Ernährung
;
Eßgewohnheit
;
Nahrungszubereitung
;
Geschichte
;
Kulturgeschichte
;
Anthropologie, kulinarische
;
Cultural studies
;
Anthologie
;
Quelle
;
Quelle
;
Quelle
;
Quelle
;
Quelle
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. Review: An indispensable collection of historical documents, with rich treasures and surprises on every page! Warren Belasco, University of Maryland, Baltimore County, USA A very useful compendium for anyone interested in food history. There a lots of general histories out there, but nothing to compare with this book for its depth and inclusiveness. Rather than concentrating on the usual well-known European and American musings about food, the present volume has an extraordinary range of cultures and time periods. The writings deal with health, pleasure, fasting, danger and equilibrium. Few of them are widely known, anthologized or even translated. Ken Albala has done a heroic job of putting together a fascinating handbook of food through the ages. Paul Freedman, Yale University, USA A unique and valuable resource for all who are interested in the history of food. Jeffrey M. Pilcher, University of Minnesota, USA Ken Albala takes the reader on a turbulent, delightful journey into the history of food by selecting ninety-four texts, ranging from enigmatic marvels as 'Papyri on Food in Daily Life' to Atwater's classic 'Food as Building Material and Fuel'. This book cuts to the core of human life: amazing and essential reading! Peter Scholliers, Institute for European Studies, Vrije Universiteit Brussel, Belgium
Description / Table of Contents:
General Introduction Themes of the Reader Learning Objectives How to read these texts Part One: Sumer and Egypt Part Two: Greece Part Three: Rome Part Four: China Part Five: Ancient India Part Six: Hebrews Part 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 1650-1800 Part Thirteen: Industrial Era 1800-1900 Part Fourteen: The Twentieth Century 1900-2000 Glossary Web Resources Bibliography Surveys of Food History Encyclopedias and Reference Works Culinary Bibliographies Food Anthologies Primary Sources Secondary Sources
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