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The Oxford Handbook of Food History Jeffrey M. Pilcher (Professor of Food History, Professor of Food History, University of Toronto Scarborough)

The Oxford Handbook of Food History By Jeffrey M. Pilcher (Professor of Food History, Professor of Food History, University of Toronto Scarborough)

Summary

Drawing from an inexhaustible wealth of primary sources-from ancient Chinese philosophical tracts to McDonald's menus-The Oxford Handbook of Food History contributes new perspectives to the history of food, culture, and society, crossing disciplinary, chronological, and geographic boundaries while also suggesting new routes for future research.

The Oxford Handbook of Food History Summary

The Oxford Handbook of Food History by Jeffrey M. Pilcher (Professor of Food History, Professor of Food History, University of Toronto Scarborough)

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intellectual concerns, whether juxtaposing questions of agriculture and the environment with the notion of cookbooks as historical documents; early human migrations with modern culinary tourism; or religious customs with social activism.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.

The Oxford Handbook of Food History Reviews

Some of the greatest living food historians * Ken Albala, Warren Belasco, and Carole Counihan, to name a few *

About Jeffrey M. Pilcher (Professor of Food History, Professor of Food History, University of Toronto Scarborough)

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.

Table of Contents

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, Andre 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

Additional information

NLS9780190628246
9780190628246
0190628243
The Oxford Handbook of Food History by Jeffrey M. Pilcher (Professor of Food History, Professor of Food History, University of Toronto Scarborough)
New
Paperback
Oxford University Press Inc
2017-08-03
344
N/A
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
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