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The Food History Reader
Primary Sources
Taschenbuch von Ken (University of the Pacific Albala
Sprache: Englisch

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Beschreibung
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.
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.
Über den Autor
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.
Zusammenfassung
Features key texts from classical antiquity to the present, from a wide range of food writing including cookbooks, fiction, gastronomic and dietary treatises
Inhaltsverzeichnis
Editor's Note
General Introduction

Part One: Sumer and Egypt
Part Two: Ancient Greece
Part Three: Ancient Rome
Part Four: Imperial China
Part Five: Ancient India
Part Six: Ancient Hebrews
Part Seven: Early Middle Ages
Part Eight: Medieval Islam
Part Nine: Late Medieval and Renaissance Europe
Part Ten: The Americas
Part Eleven: Era of Nation-States 1500-1650
Part Twelve: The Mercantile Era 1650-1800
Part Thirteen: Nineteenth-Century Industrial Era 1800-1900
Part Fourteen: The Twentieth Century 1900-2000

Glossary
Web Resources
Bibliography
Surveys of Food History
Appendix of Sources
Index
Details
Erscheinungsjahr: 2014
Genre: Importe
Rubrik: Essen & Trinken
Thema: Allgemeine Lexika
Medium: Taschenbuch
Inhalt: Kartoniert / Broschiert
ISBN-13: 9780857854131
ISBN-10: 0857854135
Sprache: Englisch
Einband: Kartoniert / Broschiert
Autor: Albala, Ken
Redaktion: Albala, Ken (University of the Pacific
Hersteller: Bloomsbury Publishing PLC
Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de
Maße: 244 x 187 x 32 mm
Von/Mit: Ken (University of the Pacific Albala
Erscheinungsdatum: 19.06.2014
Gewicht: 1,066 kg
Artikel-ID: 105663376
Über den Autor
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.
Zusammenfassung
Features key texts from classical antiquity to the present, from a wide range of food writing including cookbooks, fiction, gastronomic and dietary treatises
Inhaltsverzeichnis
Editor's Note
General Introduction

Part One: Sumer and Egypt
Part Two: Ancient Greece
Part Three: Ancient Rome
Part Four: Imperial China
Part Five: Ancient India
Part Six: Ancient Hebrews
Part Seven: Early Middle Ages
Part Eight: Medieval Islam
Part Nine: Late Medieval and Renaissance Europe
Part Ten: The Americas
Part Eleven: Era of Nation-States 1500-1650
Part Twelve: The Mercantile Era 1650-1800
Part Thirteen: Nineteenth-Century Industrial Era 1800-1900
Part Fourteen: The Twentieth Century 1900-2000

Glossary
Web Resources
Bibliography
Surveys of Food History
Appendix of Sources
Index
Details
Erscheinungsjahr: 2014
Genre: Importe
Rubrik: Essen & Trinken
Thema: Allgemeine Lexika
Medium: Taschenbuch
Inhalt: Kartoniert / Broschiert
ISBN-13: 9780857854131
ISBN-10: 0857854135
Sprache: Englisch
Einband: Kartoniert / Broschiert
Autor: Albala, Ken
Redaktion: Albala, Ken (University of the Pacific
Hersteller: Bloomsbury Publishing PLC
Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de
Maße: 244 x 187 x 32 mm
Von/Mit: Ken (University of the Pacific Albala
Erscheinungsdatum: 19.06.2014
Gewicht: 1,066 kg
Artikel-ID: 105663376
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