The Oxford handbook of food history
| Parallelsachtitel: |
Food History |
|---|---|
| Weitere Verfasser: |
Pilcher, Jeffrey M., 1965-
, [HerausgeberIn]
|
| Ort/Verlag/Jahr: |
New York :
Oxford University Press,
2017.
|
| Umfang/Format: |
xxviii, 508 p. : ill. ; 26 cm. |
| Schriftenreihe: |
Oxford handbooks
|
| Schlagworte: | |
Inhaltsangabe:
- Part I. Food histories: 1. Food and the Annales school / Sydney Watts
- 2. Political histories of food / Enrique C. Ochoa
- 3. Cultural histories of food / Jeffrey M. Pilcher
- 4. Labor histories of food / Tracey Deutsch
- 5. Public histories of food / Rayna Green. Part II. Food studies: 6. Gendering food / Carole Counihan
- 7. Anthropology of food / R. Kenji Tierney and Emiko Ohnuki-Tierney
- 8. Sociology of food / Sierra Clark Burnett and Krishnendu Ray
- 9. Geography of food / Bertie Mandelblatt
- 10. Critical nutrition studies / Charlotte Biltekoff 11. Teaching with food / Jonathan Deutsch and Jeffrey Miller. Part III. The means of production: 12. Agricultural production and environmental history / Sterling Evans
- 13. Cookbooks as historical documents / Ken Albala
- 14. Food and Empire / Jayeeta Sharma
- 15. Industrial food / Gabriella M. Petrick
- 16. Fast food / Steve Penfold. Part IV. The circulation of food: 17. Food, mobility, and world history / Donna R. Gabaccia
- 18. The Medieval spice trade / Paul Freedman
- 19. The Columbian Exchange / Rebecca Earle
- 20. Food, time, and history / Elias Mandala
- 21. Food regimes / André Magnan
- 22. Culinary tourism / Lucy M. Long. Part V. Communities of consumption. 23. Food and religion / Corrie E. Norman
- 24. Food, race, and ethnicity / Yong Chen
- 25. National cuisines / Alison K. Smith
- 26. Food and ethical consumption / Rachel Ankeny
- 27. Food and social movements / Warren Belasco.
