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Cultural History of Food [Multiple-component retail product]

Edited by (The New School, USA), Edited by (Vrije Universiteit Brussel, Belgium), Edited by (The New School, USA), Edited by (Vrije Universiteit Brussel, Belgium)
  • Formāts: Multiple-component retail product, weight: 3271 g, Contains 6 paperbacks
  • Sērija : The Cultural Histories Series
  • Izdošanas datums: 19-Nov-2015
  • Izdevniecība: Bloomsbury Academic
  • ISBN-10: 1474270751
  • ISBN-13: 9781474270755
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  • Multiple-component retail product
  • Cena: 172,19 €*
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Cultural History of FoodPalielināt
  • Formāts: Multiple-component retail product, weight: 3271 g, Contains 6 paperbacks
  • Sērija : The Cultural Histories Series
  • Izdošanas datums: 19-Nov-2015
  • Izdevniecība: Bloomsbury Academic
  • ISBN-10: 1474270751
  • ISBN-13: 9781474270755
Citas grāmatas par šo tēmu:
Permanent link: https://www.kriso.lv/db/9781474270755.html
Series Preface vii
Introduction: Food and Commensality in the Ancient Near East 1(1)
Paul Erdkamp
1 Food Production
21(20)
Paul Halstead
2 Food Systems in Classical Antiquity
41(16)
Wim Broekaert
Arjan Zuiderhoek
3 Food Security, Safety, and Crises
57(18)
Paul Erdkamp
4 Food and Politics in Classical Antiquity
75(20)
Wim Broekaert
Arjan Zuiderhoek
5 Eating and Drinking Out
95(18)
Steven J. R. Ellis
6 Professional Cooking, Kitchens, and Service Work
113(20)
Robert I. Curtis
7 Family and Domesticity
133(12)
Konrad Vossing
8 Body and Soul
145(18)
Robin Nadeau
9 Food Representations
163(18)
Hugh Lindsay
10 World Developments
181
Fabio Parasecoli
Notes 193(18)
Bibliography 211(28)
Notes on Contributors 239(2)
Index 241
Series Preface vii
Introduction 1(1)
Massimo Montanari
1 Food Production
19(18)
Alfio Cortonesi
2 Food Systems
37(20)
Pere Benito
3 Food Security
57(16)
Giuliano Pinto
4 Food and Politics
73(18)
Jean-Pierre Devroey
5 Eating Out in the Early and High Middle Ages
91(16)
Alban Gautier
6 Professional Cooking, Kitchens, and Service Work
107(18)
Melitta Weiss Adamson
7 Family and Domesticity
125(18)
Gabriella Piccinni
8 Body and Soul
143(8)
Allen J. Grieco
9 Food Representations
151(14)
Bruno Andreolli
10 World Developments
165
Fabio Parasecoli
Notes 181(16)
Bibliography 197(24)
Notes on Contributors 221(4)
Index 225
Series Preface vii
Introduction 1(1)
Ken Albala
1 Food Production
29(16)
Allen J. Grieco
2 Food Systems: Pepper, Herring, and Beer
45(18)
Michael Krondl
3 Food Security, Safety, and Crises
63(20)
Philip Slavin
4 Food and Politics
83(18)
Eric R. Dursteler
5 Eating Out
101(16)
Paul Freedman
6 Professional Cooking, Kitchens, and Service Work
117(18)
Ken Albala
7 Family and Domesticity
135(16)
Alison A. Smith
8 Body and Soul
151(20)
Joan Fitzpatrick
9 Food in Painting
171(12)
Gillian Riley
10 World Developments
183
Fabio Parasecoli
Notes 195(16)
Bibliography 211(20)
Notes on Contributors 231(4)
Index 235
Series Preface vii
Introduction 1(1)
Beat Kumin
1 Food Production
13(16)
Govind Sreenivasan
2 Food Systems: Central--Decentral Networks
29(18)
Anne Radeff
3 Food Security, Safety, and Crises
47(18)
Pier Paolo Viazzo
4 Food and Politics: The Power of Bread in European Culture
65(22)
Victor Magagna
5 Eating Out in Early Modern Europe
87(16)
Beat Kumin
6 Professional Cooking, Kitchens, and Service Work: Accomplisht Cookery
103(20)
Sara Pennell
7 Family and Domesticity: Cooking, Eating, and Making Homes
123(20)
Sara Pennell
8 Body and Soul, or Living Physically in the Kitchen
143(22)
David Gentilcore
9 Food Representations in Early Modern Europe: Powerful Appetites
165(20)
Brian Cowan
10 World Developments: The Early Modern Age
185
Fabio Parasecoli
Notes 201(22)
Bibliography 223(36)
Notes on Contributors 259(4)
Index 263
Series Preface vii
Introduction: Locating Foodways in the Nineteenth Century 1(1)
Martin Bruegel
1 Food Production: Industrial Processing Begins to Gain Ground
27(22)
Pierre Saunier
2 Food Systems in the Nineteenth Century
49(18)
Yves Segers
3 Food Security and Safety
67(20)
Vera Hierholzer
4 Food and Politics: Policing the Street, Regulating the Market
87(20)
Martin Bruegel
5 Eating Out
107(16)
Peter Scholliers
6 Professional Cooking, Kitchens, and Service Work
123(18)
Amy B. Trubek
7 Family and Domesticity: Food in Poor Households
141(24)
Anna Davin
8 Body and Soul: From Tension to Bifurcation
165(16)
Ulrike Thorns
9 Food Representations
181(18)
Kolleen M. Guy
10 World Food: The Age of Empire c. 1800--1920
199
Fabio Parasecoli
Notes 209(26)
Bibliography 235(34)
Notes on Contributors 269(4)
Index 273
Series Preface vii
Introduction 1(26)
Amy Bentley
1 Food Production
27(20)
Jeffrey M. Pilcher
2 Food Systems
47(22)
Daniel Block
3 Food Security, Safety, and Crises: 1920--2000
69(18)
Peter J. Atkins
4 Food and Politics in the Modern Age: 1920--2012
87(24)
Maya Joseph
Marion Nestle
5 Eating Out: Going Out, Staying In
111(16)
Priscilla Parkhurst Ferguson
6 Kitchen Work: 1920--Present
127(18)
Amy B. Trubek
7 Family and Domesticity
145(20)
Alice Julier
8 Body and Soul
165(18)
Warren Belasco
9 Food Representations
183(18)
Signe Rousseau
10 World Developments
201(10)
Fabio Parasecoli
Notes 211(18)
Bibliography 229(34)
Notes on Contributors 263(4)
Index 267
Fabio Parasecoli is Associate Professor and Coordinator of Food Studies at the New School in New York City. Among his publications are Food Culture in Italy and Bite Me: Food and Popular Culture (Berg, 2008).

Peter Scholliers is Professor of Contemporary History at the Vrije Universiteit Brussel. He edited Food, Drink and Identity: Cooking, Eating and Drinking in Europe since the Middle Ages (Berg, 2001), and published Food Culture in Belgium.