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Beschreibung
Food matters, not only as a subject of study in its own right, but also as a medium for conveying critical messages about capitalism, the environment, and social inequality to diverse audiences. Recent scholarship on the subject draws from both a pathbreaking body of secondary literature and an inexhaustible wealth of primary sources--from ancient Chinese philosophical tracts to McDonald's menus--contributing new perspectives to the historical study of food, culture, and society, and challenging the limits of history itself. The Oxford Handbook of Food History places existing works in historiographical context, crossing disciplinary, chronological, and geographic boundaries while also suggesting new routes for future research. The twenty-seven essays in this book are organized into five sections: historiography, disciplinary approaches, production, circulation, and consumption of food. The first two sections examine the foundations of food history, not only in relation to key developments in the discipline of history itself--such as the French Annales school and the cultural turn--but also in anthropology, sociology, geography, pedagogy, and the emerging Critical Nutrition Studies. The following three sections sketch various trajectories of food as it travels from farm to table, factory to eatery, nature to society. Each section balances material, cultural, and intellectual concerns, whether juxtaposing questions of agriculture and the environment with the notion of cookbooks as historical documents; early human migrations with modern culinary tourism; or religious customs with social activism. In its vast, interdisciplinary scope, this handbook brings students and scholars an authoritative guide to a field with fresh insights into one of the most fundamental human concerns.
Food matters, not only as a subject of study in its own right, but also as a medium for conveying critical messages about capitalism, the environment, and social inequality to diverse audiences. Recent scholarship on the subject draws from both a pathbreaking body of secondary literature and an inexhaustible wealth of primary sources--from ancient Chinese philosophical tracts to McDonald's menus--contributing new perspectives to the historical study of food, culture, and society, and challenging the limits of history itself. The Oxford Handbook of Food History places existing works in historiographical context, crossing disciplinary, chronological, and geographic boundaries while also suggesting new routes for future research. The twenty-seven essays in this book are organized into five sections: historiography, disciplinary approaches, production, circulation, and consumption of food. The first two sections examine the foundations of food history, not only in relation to key developments in the discipline of history itself--such as the French Annales school and the cultural turn--but also in anthropology, sociology, geography, pedagogy, and the emerging Critical Nutrition Studies. The following three sections sketch various trajectories of food as it travels from farm to table, factory to eatery, nature to society. Each section balances material, cultural, and intellectual concerns, whether juxtaposing questions of agriculture and the environment with the notion of cookbooks as historical documents; early human migrations with modern culinary tourism; or religious customs with social activism. In its vast, interdisciplinary scope, this handbook brings students and scholars an authoritative guide to a field with fresh insights into one of the most fundamental human concerns.
Über den Autor
Jeffrey M. Pilcher is Professor of Food History at the University of Toronto Scarborough. His books include The Sausage Rebellion: Public Health, Private Enterprise, and Meat in Mexico City, 1890-1917; Food in World History; and Que vivan los tamales! Food and the Making of Mexican Identity, which won the Thomas F. McGann Memorial Prize.
Inhaltsverzeichnis
  • Introduction

  • Jeffrey M. Pilcher

  • Part I. Food Histories

  • 1. Food and the Annales School, Sydney Watts

  • 2. Political Histories of Food, Enrique Ochoa

  • 3. Cultural Histories of Food, Jeffrey M. Pilcher

  • 4. Labor Histories of Food, Tracey Deutsch

  • 5. Public Histories of Food, Rayna Green

  • Part II. Food Studies

  • 6. Gendering Food, Carole Counihan

  • 7. Anthropology of Food, R. Kenji Tierney and Emiko Ohnuki-Tierney

  • 8. Sociology of Food, Sierra Burnett Clark and Krishnendu Ray

  • 9. Geography of Food, Bertie Mandelblatt

  • 10. Critical Nutrition Studies, Charlotte Biltekoff

  • 11. Teaching with Food, Jonathan Deutsch and Jeffrey Miller

  • Part III. The Means of Production

  • 12. Agricultural Production and Environmental History, Sterling Evans

  • 13. Cookbooks as Historical Documents, Ken Albala

  • 14. Empires of Food, Jayeeta Sharma

  • 15. Industrial Food, Gabriella M. Petrick

  • 16. Fast Food, Steve Penfold

  • Part IV. The Circulation of Food

  • 17. Food, Mobility, and World History, Donna R. Gabaccia

  • 18. The Medieval Spice Trade, Paul Freedman

  • 19. The Columbian Exchange, Rebecca Earle

  • 20. Food, Time, and History, Elias Mandala

  • 21. Food Regimes, André Magnan

  • 22. Culinary Tourism, Lucy M. Long

  • Part V. Communities of Consumption

  • 23. Food and Religion, Corrie E. Norman

  • 24. Food, Race, and Ethnicity, Yong Chen

  • 25. National Cuisines, Alison K. Smith

  • 26. Food and Ethical Consumption, Rachel Ankeny

  • 27. Food and Social Movements, Warren Belasco

Details
Erscheinungsjahr: 2017
Genre: Geschichte, Importe
Rubrik: Geisteswissenschaften
Medium: Taschenbuch
ISBN-13: 9780190628246
ISBN-10: 0190628243
Sprache: Englisch
Einband: Kartoniert / Broschiert
Autor: Pilcher, Jeffrey M.
Hersteller: Oxford University Press
Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de
Maße: 244 x 170 x 29 mm
Von/Mit: Jeffrey M. Pilcher
Erscheinungsdatum: 01.05.2017
Gewicht: 0,917 kg
Artikel-ID: 120655239

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