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The Oxford handbook of food history [electronic resource] / edited by Jeffrey M. Pilcher.

Pilcher, Jeffrey M., 1965-
2012
TX353 .O94 2012eb
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Title
The Oxford handbook of food history [electronic resource] / edited by Jeffrey M. Pilcher.
ISBN
9780199971268 (electronic book)
DOI
https://doi.org/10.1093/oxfordhb/9780199729937
Publication Details
Oxford ; New York : Oxford University Press, 2012.
Language
English
Description
1 online resource (xxviii, 508 p.) : ill.
Item Number
10.1093/oxfordhb/9780199729937 doi
Call Number
TX353 .O94 2012eb
Dewey Decimal Classification
641.3009
Summary
This handbook places existing works of food history in historiographical context, crossing disciplinary, chronological and geographic boundaries, while also suggesting new routes for future research. The 27 essays in this book are organised into 5 basic sections: historiography and disciplinary approaches as well as the production, circulation, and consumption of food.
Note
This handbook places existing works of food history in historiographical context, crossing disciplinary, chronological and geographic boundaries, while also suggesting new routes for future research. The 27 essays in this book are organised into 5 basic sections: historiography and disciplinary approaches as well as the production, circulation, and consumption of food.
Bibliography, etc. Note
Includes bibliographical references and index.
Access Note
Access limited to authorized users.
Source of Description
Description based on print version record.
Added Author
Pilcher, Jeffrey M., 1965-
Series
Oxford handbooks.
Available in Other Form
Oxford handbook of food history.
Linked Resources
Online Access
Record Appears in
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All Resources
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 II. Food Studies. Gendering Food
Anthropology of Food
Sociology of Food
Geography of Food
Critical Nutrition Studies
Teaching with Food
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Cookbooks as Historical Documents / Ken Albala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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