Writing Food History A Global Perspective

ISBN-10: 1847888089

ISBN-13: 9781847888082

Edition: 2012

List price: $31.99
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The vibrant interest in food studies among both academics and amateurs has made food history an exciting field of investigation. Taking stock after 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.
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Book details

List price: $31.99
Copyright year: 2012
Publisher: Bloomsbury Publishing Plc
Publication date: 8/1/2012
Binding: Paperback
Pages: 304
Size: 6.00" wide x 9.00" long x 0.75" tall
Weight: 0.990
Language: English

Kyri W. Claflin teaches at Boston University and is the author of numerous articles including 'La Villette: The City of Blood, 1867-1914' in Meat, Modernity and the Rise of the Slaughterhouse(2008) and 'Les Halles and the Moral Market: Frigophobia Strikes in the Belly of Paris,' in the Oxford Symposium volume Food & Morality(2008). Peter Scholliers is professor of Contemporary History at the Vrije Universiteit, Brussels, Belgium. He edited Food, Drink and Identity (Berg, 2001), Cooking, Eating and Drinking in Europe since the Middle Ages, and published Food Culture in Belgium and co-edited (with Fabio Parasecoli) A Cultural History of Food (Berg, 2011).

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 (2001), and published Food Culture in Belgium.

Notes on Contributors
Introduction: Surveying Global Food Historiography
The West
Food and Drink in the Ancient World
Food Histories of the Middle Ages
Food among the Historians: Early Modern Europe
The Many Rooms in the House: Research on Past Foodways in Modern Europe
Sustenance, Abundance, and the Place of Food in U.S. Histories
Five Hundred Years of Fusion: Histories of Food in the Iberian World
The Middle East
Food Studies in Ottoman-Turkish Historiography
"Bread from Heaven, Bread from the Earth": Recent Trends in Jewish Food History Writing
The Historiography of Arab Cuisine: Issues and Perspectives
South and East Asia
New Directions of Research on Indian Food
The Shadow of Shinoda Osamu: Food Research in East Asia
Writing on the African Pot: Recipes and Cooking as Historical Knowledge
Conclusion: Contours of Global Food Historiography
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