The history of food is one of the fastest growing areas of historical investigation, incorporating methods and theories from cultural, social, and womens history while forging a unique perspective on the past. The Routledge History of Food takes a global approach to this topic, focusing on the period from 1500 to the present day.
Arranged chronologically, this title contains 17 originally commissioned chapters by experts in food history or related topics. Each chapter focuses on a particular theme, idea or issue in the history of food. The case studies discussed in these essays illuminate the more general trends of the period, providing the reader with insight into the large-scale and dramatic changes in food history through an understanding of how these developments sprang from a specific geographic and historical context.
Examining the history of economic, technological, and cultural interactions between cultures and charting the corresponding developments in food history, The Routledge History of Food challenges readers' assumptions about what and how people have eaten, bringing fresh perspectives to well-known historical developments. It is the perfect guide for all students of social and cultural history.
Recenzijas
'Whether motivated by an interest in history or food, all readers will find much to stimulate their thinking in this book. Carol Helstosky has assembled a collection of essays that reflects how diverse and rich the field of food history has become and establishes it as a research specialisation in its own right that contributes much to the discipline. Focussed on the last 500 years, the collection provides a synthesis of research that charts the direction of the field and reflects the transformation of the world food system within the broader historical context; a valuable resource that will introduce food history to a broad audience and inspire historians to recognise the significance of food for understanding the past and the everyday.'
Adele Wessell, Southern Cross University, Australia
Introduction. 1500-1700
1. The Magic of Japanese Rice Cakes
2. Food
Production, Consumption and Identity Politics in Tahuantinsuyu and Colonial
Perś
3. Stimulants and Intoxicants in Europe, 1500-17004. Science, Food and
Health in Chosn Korea1700-1900
5. Food Shortage in New Spain: Maize, Food
Policies and the Construction of a Patriotic Identity, 1785-18076. "If the
King had really been a father to us": Failed Food Diplomacy in
Eighteenth-Century Sierra Leone
7. Stolen Bodies, Edible Memories: The
Influence and Function of West African Foodways in the Early British
Atlantic8. Spreading the Word: Using Cookbooks and Colonial Memoirs to
Examine the Foodways of British Colonials in Asia, 1850-19009. The
Globalization of Alcohol and Temperance from the Gin Craze to Prohibition10.
"Peace on earth among the orders of creation": Vegetarian Ethics in the
United States Before World War I
11. Food, Medicine and Institutional Life in
the British Isles, c.1790-1900
12. Industrializing Diet, Industrializing
Ourselves: Technology, Energy, and Food, 1750-20001990-present
13. The
Evolution of a Fast Food Phenomenon: The Case of American Pizza14. Cooking
Class: The Rise of the "Foodie" and the Role of Mass Media15. Tourism,
Cuisine, and the Consumption of Culture in the Caribbean16. Food and
Migration in the Twentieth Century17. Quick Rice: International Development
and the Green Revolution in Sierra Leone, 1960-1976
Carol Helstosky is Associate Professor of History at Denver University. Her publications include Food Culture in the Mediterranean (2009), Pizza: A Global History (2008) and Garlic and Oil: Food and Politics in Modern Italy (2004).
