The Food History Reader: Primary Sources - Softcover

Softcover

ISBN 10: 0857854135 ISBN 13: 9780857854131

Publisher: 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.

About this title

Book Description:

The definitive reader for all students of food history, comprised of primary source extracts spanning the globe from classical antiquity to the present.

About the Author:

Ken Albala is Professor of History at the University of the Pacific, USA. He is the author or editor of 17 books including Eating Right in the Renaissance, The Banquet and Beans: A History. He has also coauthored two cookbooks, The Lost Art of Real Cooking and The Lost Arts of Hearth and Home.

About this edition

• Publisher: Bloomsbury Academic
• Publication date: 2014
• ISBN 10: 0857854135
• ISBN 13: 9780857854131
• Binding: Paperback
• Edition number: 1
• Number of pages: 536
• Editor: Albala Ken