The Oxford Handbook of Food History (Oxford Handbooks)

4.8 avg rating
( 5 ratings by Goodreads )
 
9780199729937: The Oxford Handbook of Food History (Oxford Handbooks)

Food matters, not only as a subject of study in its own right, but also as a medium for conveying critical messages about capitalism, the environment, and social inequality to diverse audiences. Recent scholarship on the subject draws from both a pathbreaking body of secondary literature and an inexhaustible wealth of primary sources--from ancient Chinese philosophical tracts to McDonald's menus--contributing new perspectives to the historical study of food, culture, and society, and challenging the limits of history itself. The Oxford Handbook of Food History places existing works in historiographical context, crossing disciplinary, chronological, and geographic boundaries while also suggesting new routes for future research. The twenty-seven essays in this book are organized into five sections: historiography, disciplinary approaches, production, circulation, and consumption of food. The first two sections examine the foundations of food history, not only in relation to key developments in the discipline of history itself--such as the French Annales school and the cultural turn--but also in anthropology, sociology, geography, pedagogy, and the emerging Critical Nutrition Studies. The following three sections sketch various trajectories of food as it travels from farm to table, factory to eatery, nature to society. Each section balances material, cultural, and intellectual concerns, whether juxtaposing questions of agriculture and the environment with the notion of cookbooks as historical documents; early human migrations with modern culinary tourism; or religious customs with social activism. In its vast, interdisciplinary scope, this handbook brings students and scholars an authoritative guide to a field with fresh insights into one of the most fundamental human concerns.

"synopsis" may belong to another edition of this title.

About the Author:


Jeffrey M. Pilcher is professor of history, University of Minnesota. His books include The Sausage Rebellion: Public Health, Private Enterprise, and Meat in Mexico City, 1890-1917; Food in World History; and Que vivan los tamales! Food and the Making of Mexican Identity, which won the Thomas F. McGann Memorial Prize.

Review:


"Some of the greatest living food historians--Ken Albala, Warren Belasco, and Carole Counihan, to name a few--have contributed essays in their fields of expertise. This volume highlights the multiple interdisciplinary approaches to the study of food history and areas of future research...[A] brilliant contribution."--CHOICE


"About this title" may belong to another edition of this title.

Top Search Results from the AbeBooks Marketplace

1.

Published by Oxford University Press (2012)
ISBN 10: 019972993X ISBN 13: 9780199729937
New Hardcover First Edition Quantity Available: 1
Seller:
Irish Booksellers
(Rumford, ME, U.S.A.)
Rating
[?]

Book Description Oxford University Press, 2012. Hardcover. Book Condition: New. book. Bookseller Inventory # M019972993X

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 146.44
Convert Currency

Add to Basket

Shipping: FREE
Within U.S.A.
Destination, Rates & Speeds

2.

Published by Oxford University Press (2017)
ISBN 10: 019972993X ISBN 13: 9780199729937
New Hardcover Quantity Available: 2
Print on Demand
Seller:
Murray Media
(North Miami Beach, FL, U.S.A.)
Rating
[?]

Book Description Oxford University Press, 2017. Hardcover. Book Condition: New. Never used! This item is printed on demand. Bookseller Inventory # P11019972993X

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 151.73
Convert Currency

Add to Basket

Shipping: US$ 1.99
Within U.S.A.
Destination, Rates & Speeds

3.

Pilcher, Jeffrey M
Published by Oxford University Press (2016)
ISBN 10: 019972993X ISBN 13: 9780199729937
New Paperback Quantity Available: 1
Print on Demand
Seller:
Ria Christie Collections
(Uxbridge, United Kingdom)
Rating
[?]

Book Description Oxford University Press, 2016. Paperback. Book Condition: New. PRINT ON DEMAND Book; New; Publication Year 2016; Not Signed; Fast Shipping from the UK. No. book. Bookseller Inventory # ria9780199729937_lsuk

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 166.14
Convert Currency

Add to Basket

Shipping: US$ 5.10
From United Kingdom to U.S.A.
Destination, Rates & Speeds

4.

Pilcher, Jeffrey M.
Published by OUP USA (2012)
ISBN 10: 019972993X ISBN 13: 9780199729937
New Quantity Available: > 20
Print on Demand
Seller:
Pbshop
(Wood Dale, IL, U.S.A.)
Rating
[?]

Book Description OUP USA, 2012. HRD. Book Condition: New. New Book.Shipped from US within 10 to 14 business days.THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Bookseller Inventory # IP-9780199729937

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 170.52
Convert Currency

Add to Basket

Shipping: US$ 3.99
Within U.S.A.
Destination, Rates & Speeds

5.

Pilcher, Jeffrey M.
Published by OUP USA (2012)
ISBN 10: 019972993X ISBN 13: 9780199729937
New Quantity Available: > 20
Print on Demand
Seller:
Books2Anywhere
(Fairford, GLOS, United Kingdom)
Rating
[?]

Book Description OUP USA, 2012. HRD. Book Condition: New. New Book. Delivered from our US warehouse in 10 to 14 business days. THIS BOOK IS PRINTED ON DEMAND.Established seller since 2000. Bookseller Inventory # IP-9780199729937

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 176.18
Convert Currency

Add to Basket

Shipping: US$ 11.87
From United Kingdom to U.S.A.
Destination, Rates & Speeds

6.

Published by Oxford University Press
ISBN 10: 019972993X ISBN 13: 9780199729937
New Hardcover Quantity Available: 1
Seller:
Cloud 9 Books
(Wellington, FL, U.S.A.)
Rating
[?]

Book Description Oxford University Press. Hardcover. Book Condition: New. 019972993X New Condition. Bookseller Inventory # NEW7.0861925

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 188.78
Convert Currency

Add to Basket

Shipping: US$ 4.99
Within U.S.A.
Destination, Rates & Speeds

7.

Published by Oxford University Press (2017)
ISBN 10: 019972993X ISBN 13: 9780199729937
New Hardcover Quantity Available: > 20
Print on Demand
Seller:
Murray Media
(North Miami Beach, FL, U.S.A.)
Rating
[?]

Book Description Oxford University Press, 2017. Hardcover. Book Condition: New. Never used! This item is printed on demand. Bookseller Inventory # 019972993X

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 202.14
Convert Currency

Add to Basket

Shipping: US$ 1.99
Within U.S.A.
Destination, Rates & Speeds

8.

Pilcher, Jeffrey M.
Published by Oxford Univ Pr (2012)
ISBN 10: 019972993X ISBN 13: 9780199729937
New Hardcover Quantity Available: 1
Seller:
Revaluation Books
(Exeter, United Kingdom)
Rating
[?]

Book Description Oxford Univ Pr, 2012. Hardcover. Book Condition: Brand New. 1st edition. 536 pages. 9.80x1.70x7.10 inches. In Stock. Bookseller Inventory # 019972993X

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 203.21
Convert Currency

Add to Basket

Shipping: US$ 7.91
From United Kingdom to U.S.A.
Destination, Rates & Speeds

9.

Published by Oxford University Press Inc, United States (2012)
ISBN 10: 019972993X ISBN 13: 9780199729937
New Hardcover Quantity Available: 10
Print on Demand
Seller:
The Book Depository US
(London, United Kingdom)
Rating
[?]

Book Description Oxford University Press Inc, United States, 2012. Hardback. Book Condition: New. Language: English . Brand New Book ***** Print on Demand *****. The historical study of food, culture, and society has become established within the academy based on a generation of high-quality scholarship. Following the foundational work of the French Annales school, the International Committee for the Research into European Food History and the Institut Europeen d Histoire et des Cultures de l Alimentation have conducted wide-ranging research, particularly on the changes brought about by culinary modernization. In the United States, the ascendancy of cultural history in the 1990s encouraged young scholars to write dissertations on food-related topics. Despite the existence of at least four major scholarly journals focused on food, the field still lacks a solid foundation of historiographical writing. As a result, innovative early approaches to commodity chains, ethnic identities, and culinary transformation have become repetitive. Meanwhile, scholars are often unaware of relevant literature when it does not directly relate to their particular national and chronological focus. The Oxford Handbook of Food History places existing works in historiographical context, crossing disciplinary, chronological, and geographic boundaries, while also suggesting new routes for future research. The twenty-seven essays in this book are organized into five basic sections: historiography and disciplinary approaches as well as the production, circulation, and consumption of food. Chapters on historiography examine the French Annales school, political history, the cultural turn, labor, and public history. Disciplinary methods that have contributed significantly to the history of food including anthropology, sociology, geography, the emerging Critical Nutrition Studies. The final chapter in this section explores the uses of food in the classroom. The production section encompasses agriculture, pastoralism, and the environment; using cookbooks as historical documents; food and empire; industrial foods; and fast food. Circulation is examined through the lenses of human mobility, chronological frames, and food regimes, along with case studies of the medieval spice trade, the Columbian exchange, and modern culinary tourism. Finally, the consumption section focuses on communities that arise through the sharing of food, including religion, race and ethnicity, national cuisines, and social movements. Bookseller Inventory # APC9780199729937

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 212.85
Convert Currency

Add to Basket

Shipping: FREE
From United Kingdom to U.S.A.
Destination, Rates & Speeds

10.

Published by Oxford University Press Inc, United States (2012)
ISBN 10: 019972993X ISBN 13: 9780199729937
New Hardcover Quantity Available: 10
Print on Demand
Seller:
The Book Depository
(London, United Kingdom)
Rating
[?]

Book Description Oxford University Press Inc, United States, 2012. Hardback. Book Condition: New. Language: English . Brand New Book ***** Print on Demand *****.The historical study of food, culture, and society has become established within the academy based on a generation of high-quality scholarship. Following the foundational work of the French Annales school, the International Committee for the Research into European Food History and the Institut Europeen d Histoire et des Cultures de l Alimentation have conducted wide-ranging research, particularly on the changes brought about by culinary modernization. In the United States, the ascendancy of cultural history in the 1990s encouraged young scholars to write dissertations on food-related topics. Despite the existence of at least four major scholarly journals focused on food, the field still lacks a solid foundation of historiographical writing. As a result, innovative early approaches to commodity chains, ethnic identities, and culinary transformation have become repetitive. Meanwhile, scholars are often unaware of relevant literature when it does not directly relate to their particular national and chronological focus. The Oxford Handbook of Food History places existing works in historiographical context, crossing disciplinary, chronological, and geographic boundaries, while also suggesting new routes for future research. The twenty-seven essays in this book are organized into five basic sections: historiography and disciplinary approaches as well as the production, circulation, and consumption of food. Chapters on historiography examine the French Annales school, political history, the cultural turn, labor, and public history. Disciplinary methods that have contributed significantly to the history of food including anthropology, sociology, geography, the emerging Critical Nutrition Studies. The final chapter in this section explores the uses of food in the classroom. The production section encompasses agriculture, pastoralism, and the environment; using cookbooks as historical documents; food and empire; industrial foods; and fast food. Circulation is examined through the lenses of human mobility, chronological frames, and food regimes, along with case studies of the medieval spice trade, the Columbian exchange, and modern culinary tourism. Finally, the consumption section focuses on communities that arise through the sharing of food, including religion, race and ethnicity, national cuisines, and social movements. Bookseller Inventory # APC9780199729937

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 216.30
Convert Currency

Add to Basket

Shipping: FREE
From United Kingdom to U.S.A.
Destination, Rates & Speeds

There are more copies of this book

View all search results for this book