Items related to A Cultural History of Food: 6 Volume Set (The Cultural...
"A Cultural History of Food" presents an authoritative survey from ancient times to the present. This set of six volumes covers over 2500 years of food and its physical, spiritual, social and cultural dimensions.
1. A Cultural History of Food in Classical Antiquity (800 BCE - 500 CE)
2. A Cultural History of Food in the Medieval Age (500 - 1300)
3. A Cultural History of Food in the Renaissance (1300 - 1600)
4. A Cultural History of Food in the Early Modern Age (1600 - 1800)
5. A Cultural History of Food in the Age of Empire (1800 - 1900)
6. A Cultural History of Food in the Modern Age (1920 - 2000)
Each volume discusses the same themes in its chapters:
1. Food Production 2. Food Systems 3. Food Security, Safety and Crises 4. Food and Politics 5. Eating Out 6. Professional Cooking, Kitchens and Service Work 7. Family and Domesticity 8. Body and Soul 9. Food Representations 10. World Developments
This structure means readers can either have a broad overview of a period by reading a volume or follow a theme through history by reading the relevant chapter in each volume. Superbly illustrated, the full six volume set combines to present the most authoritative and comprehensive survey available on food through history.
"synopsis" may belong to another edition of this title.
Book Description:
The definitive overview of food throughout history, covering topics as diverse as the profession of food production, to family and the politics of food.
About the Author:
Peter Scholliers is Professor of History, Vrije Universiteit Brussel.
"About this title" may belong to another edition of this title.
- PublisherBloomsbury Academic
- Publication date2015
- ISBN 10 1474270751
- ISBN 13 9781474270755
- BindingPaperback
- EditorParasecoli Fabio, Scholliers Peter
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