A Cultural History of Food (The Cultural Histories Series)

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9781847883551: A Cultural History of Food (The Cultural Histories Series)

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.

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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:

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.

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, and published Food Culture in Belgium.

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

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Parasecoli, Fabio [Editor]; Scholliers, Peter [Editor];
Published by Bloomsbury Academic (2012)
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Book Description Bloomsbury Academic, 2012. Hardcover. Book Condition: New. 6 volume set. 8vo; still in original plastic/shrink-wrap; sticker/sticker remnant on plastic/shrink-wrap; head/tail/corners very lightly bumped from shelving. Spine uncreased. Binding square and straight. International orders may require extra shipping. Pictures available upon request. Orders will be mailed either on the day ordered or the next business day. Expedited shipping available. Bookseller Inventory # 28d2152553

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Fabio Parasecoli (editor), Fabio Parasecoli (editor), Peter Scholliers (editor), Peter Scholliers (editor)
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Book Description Bloomsbury Publishing PLC, United Kingdom, 2012. Mixed media product. Book Condition: New. Language: English . Brand New Book. A Cultural History of Food presents a comprehensive, authoritative overview of food from ancient times to the present. Together, the six volumes cover almost 3,000 years of food and its physical, spiritual, social and cultural dimensions. The periods covered are: 1. A Cultural History of Food in 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: 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 allows readers to gain an overview of a particular period by reading one of the volumes or to follow a theme throughout history by reading the relevant chapter in each volume. Superbly illustrated, this is the definitive work on food in history. An essential text for students and scholars. Bookseller Inventory # AAZ9781847883551

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Published by Bloomsbury Publishing PLC, United Kingdom (2012)
ISBN 10: 1847883559 ISBN 13: 9781847883551
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Book Description Bloomsbury Publishing PLC, United Kingdom, 2012. Mixed media product. Book Condition: New. Language: English . Brand New Book. A Cultural History of Food presents a comprehensive, authoritative overview of food from ancient times to the present. Together, the six volumes cover almost 3,000 years of food and its physical, spiritual, social and cultural dimensions. The periods covered are: 1. A Cultural History of Food in 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: 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 allows readers to gain an overview of a particular period by reading one of the volumes or to follow a theme throughout history by reading the relevant chapter in each volume. Superbly illustrated, this is the definitive work on food in history. An essential text for students and scholars. Bookseller Inventory # AAZ9781847883551

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Book Description Berg Publishers, 2012. Hardback. Book Condition: NEW. 9781847883551 This listing is a new book, a title currently in-print which we order directly and immediately from the publisher. For all enquiries, please contact Herb Tandree Philosophy Books directly - customer service is our primary goal. Bookseller Inventory # HTANDREE0141807

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Book Description Multiple copy pack. Book Condition: New. Not Signed; A Cultural History of Food presents a comprehensive, authoritative overview of food from ancient times to the present. Together, the six volumes cover almost 3,000 years of food and its physical, spiritual, social and cultural dimensions. The periods covered are: 1. A Cultural History of Food in. book. Bookseller Inventory # ria9781847883551_rkm

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