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The Oxford handbook of food history / edited by Jeffrey M. Pilcher.

Contributor(s): Pilcher, Jeffrey M., 1965-.
Material type: materialTypeLabelBookSeries: Oxford handbooks: Publisher: Oxford : Oxford University Press, c2012Description: xxviii, 508 p. : ill. ; 26 cm.ISBN: 9780199729937 (hardcover : alk. paper); 019972993X (hardcover : alk. paper).Subject(s): Food -- History | Food -- Social aspects -- HistoryDDC classification:
Contents:
Part I. Food Histories -- Food and the Annales School, Sydney Watts -- Political Histories of Food, Enrique Ochoa -- Cultural Histories of Food, Jeffrey M. Pilcher -- Labor Histories of Food, Tracey Deutsch -- Public Histories of Food, Rayna Green
Part III. The Means of Production -- Agricultural Production and Environmental History, Sterling Evans -- Cookbooks as Historical Documents, Ken Albala -- Empires of Food, Jayeeta Sharma -- Industrial Food, Gabriella M. Petrick -- Fast Food, Steve Penfold
Part IV. -- The Circulation of Food -- Food, Mobility, and World History, Donna R. Gabaccia -- The Medieval Spice Trade, Paul Freedman -- The Columbian Exchange, Rebecca Earle -- Food, Time, and History, Elias Mandala -- Food Regimes, André Magnan -- Culinary Tourism, Lucy M. Long
Part V. -- Communities of Consumption -- Food and Religion, Corrie E. Norman -- Food, Race, and Ethnicity, Yong Chen -- National Cuisines, Alison K. Smith -- Food and Ethical Consumption, Rachel Ankeny -- Food and Social Movements, Warren Belasco
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Item type Current location Collection Call number Status Date due Barcode
Book Science Museum London
Dana Research Centre Library: Books
Science & Technology Studies Collection 664:93 OXFORD (Browse shelf) Available 2402585848

Includes bibliographical references and index.

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