The Food History Reader: Primary Sources - Couverture souple

Couverture souple

ISBN 10 : 0857854135 ISBN 13 : 9780857854131

Editeur : Bloomsbury Academic, 2014

Synopsis

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.

A propos du livre

À propos de l?auteur

Ken Albala is Professor of History at the University of the Pacific, USA.

KEN ALBALA is Professor of History at the University of the Pacific, Stockton, California. He is a prolific author who specializes in Early Modern European food history, authoring such titles as Eating Right in the Renaissance (2002) and Food in Early Modern Europe (Greenwood, 2003) and serving as series editor for Greenwood's series Food Culture around the World and Cooking Up History.


Ken Albala is professor of history at the University of the Pacific, Stockton, CA.

Détails de l'édition

• Éditeur: Bloomsbury Academic
• Date d'édition: 2014
• Langue: anglais
• ISBN 10: 0857854135
• ISBN 13: 9780857854131
• Reliure: Broché
• Nombre de pages: 536
• Éditeur: Albala Ken
• Coordonnées du fabricant: non disponible
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