Description
The vibrant interest in food studies among both academics and amateurs has made food history an exciting field of investigation. Taking stock of three decades of groundbreaking multidisciplinary research, the book examines two broad questions: What has history contributed to the development of food studies? How have other disciplines - sociology, anthropology, literary criticism, science, art history - influenced writing on food history in terms of approach, methodology, controversies, and knowledge of past foodways? Essays by twelve prominent scholars provide a compendium of global and multicultural answers to these questions. The contributors critically assess food history writing in the United States, Africa, Mexico and the Spanish Diaspora, India, the Ottoman Empire, the Far East - China, Japan and Korea - Europe, Jewish communities and the Middle East. Several historical eras are covered: the Ancient World, the Middle Ages, Early Modern Europe and the Modern day. The book is a unique addition to the growing literature on food history. It is required reading for anyone seeking a detailed discussion of food history research in diverse times and places.
Covering the past 2000 years and ranging across the globe, Writing Food History investigates the impact of history and other disciplines on the sources, methods and controversies of food studies.
About the Author
Kyri W. Claflin teaches at Boston University and is the author of numerous articles including 'Les Halles and the Moral Market: Frigophobia Strikes in the Belly of Paris,' in the Oxford Symposium volume Food & Morality. Peter Scholliers is professor of Contemporary History at the Vrije Universiteit, Brussels, Belgium. He co-edited (with Fabio Parasecoli) A Cultural History of Food (2011).
Reviews
This book is an academic collection of essays penned by twelve noted scholars, looking at food history writings from around the world and considering pressing matters such as globalisation, inter-disciplinary cooperation, historical development of food history writing and possible future developments and research directions. * Yum.fi *
Book Information
ISBN 9781847888082
Author Kyri W. Claflin
Format Paperback
Page Count 304
Imprint Berg Publishers
Publisher Bloomsbury Publishing PLC
Weight(grams) 464g
Covering the past 2000 years and ranging across the globe, Writing Food History investigates the impact of history and other disciplines on the sources, methods and controversies of food studies.
About the Author
Kyri W. Claflin teaches at Boston University and is the author of numerous articles including 'Les Halles and the Moral Market: Frigophobia Strikes in the Belly of Paris,' in the Oxford Symposium volume Food & Morality. Peter Scholliers is professor of Contemporary History at the Vrije Universiteit, Brussels, Belgium. He co-edited (with Fabio Parasecoli) A Cultural History of Food (2011).
Reviews
This book is an academic collection of essays penned by twelve noted scholars, looking at food history writings from around the world and considering pressing matters such as globalisation, inter-disciplinary cooperation, historical development of food history writing and possible future developments and research directions. * Yum.fi *
Book Information
ISBN 9781847888082
Author Kyri W. Claflin
Format Paperback
Page Count 304
Imprint Berg Publishers
Publisher Bloomsbury Publishing PLC
Weight(grams) 464g
