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Peter Scholliers Writing Food History (Paperback) (UK IMPORT)

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Item specifics

Condition
Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See the ...
Book Title
Writing Food History
Publication Name
Writing Food History : a Global Perspective
Title
Writing Food History
Subtitle
A Global Perspective
Author
Peter Scholliers
Contributor
Peter Scholliers (Edited by)
Format
Trade Paperback
ISBN-10
1847888089
EAN
9781847888082
ISBN
9781847888082
Publisher
Bloomsbury Publishing
Genre
Society & Culture
Topic
History
Release Date
01/08/2012
Release Year
2012
Language
English
Country/Region of Manufacture
GB
Item Height
0.6in
Item Length
9.2in
Item Weight
15.2 Oz
Publication Year
2012
Type
Textbook
Item Width
6.1in
Number of Pages
304 Pages

About this product

Product Information

This book examines the contribution of food history to the development of food studies, exploring the ways multidisciplinary research has advanced food history. Written by prominent scholars, tackling ancient to modern food history writing across the globe, this is a unique addition to the growing literature on food history..

Product Identifiers

Publisher
Bloomsbury Publishing
ISBN-10
1847888089
ISBN-13
9781847888082
eBay Product ID (ePID)
154391427

Product Key Features

Author
Peter Scholliers
Publication Name
Writing Food History : a Global Perspective
Format
Trade Paperback
Language
English
Publication Year
2012
Type
Textbook
Number of Pages
304 Pages

Dimensions

Item Length
9.2in
Item Height
0.6in
Item Width
6.1in
Item Weight
15.2 Oz

Additional Product Features

Lc Classification Number
Gt2850.C54 2012
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.
Table of Content
Introduction: Surveying World Food Historiography. Kyri W. Claflin & Peter Scholliers Part One: The WestFood and Drink In The Ancient World. John Wilkins, University of Exeter (UK) Food Histories Of The Middle Ages. Paul Freedman, Yale University (USA)Food Among The Historians: Early Modern Europe . Kyri W. Claflin, Boston University (USA)The Many Rooms In The House: Research On Past Foodways In Modern Europe. Peter Scholliers, Vrije Universiteit Brussel (Belgium)Sustenance, Abundance, and The Place of Food In United States History. Amy Bentley, New York University (USA)Five Hundred Years Of Fusion: A Historiography Of Food In The Iberian World. Jeffrey Pilcher, University of Minnesota (USAPart Two: The Middle EastFood Studies In Ottoman-Turkish Historiography. Özge Samanci, Yeditepe University (Turkey)"Bread From Heaven, Bread From The Earth": Recent Trends In Jewish Food History. Jonathan Brumberg-Kraus, Wheaton College (USA)Food Culture In The Arab World: Long On History, Short On Historiography. Nawal Nasrallah, Independent scholarPart Three: South & East AsiaNew Directions Of Scholarship On Indian Food. Krishnendu Ray, New York University (USA)The Shadow Of Shinoda Osamu: Food Research In East Asia. Katarzyna Cwiertka, Leiden University (Netherlands) and Yujen Chen, National Kaohsiung University of Hospitality and Tourism (Taiwan)Part Four: AfricaWriting On The African Pot: Recipes and Cooking As Historical Knowledge. James McCann, Boston University (USA)Conclusion: Contours Of Global Food Historiography. Peter Scholliers and Kyri W. Claflin BibliographyIndex
Copyright Date
2012
Target Audience
College Audience
Topic
Social History, General, Agriculture & Food (See Also Political Science / Public Policy / Agriculture & Food Policy)
Lccn
2012-010556
Dewey Decimal
394.1/2
Dewey Edition
23
Genre
Cooking, History, Social Science

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