アメリカ歴史学会による食の歴史必携ガイド<br>Food in Time and Place : The American Historical Association Companion to Food History

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アメリカ歴史学会による食の歴史必携ガイド
Food in Time and Place : The American Historical Association Companion to Food History

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  • 製本 Paperback:紙装版/ペーパーバック版／ページ数 424 p.
  • 言語 ENG
  • 商品コード 9780520283589
  • DDC分類 641.3009

Full Description

Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food cultures from ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.

Contents

List of Illustrations Acknowledgments Preface Paul Freedman Introduction: Food History as a Field Warren Belasco Part One: Regional Histories 1. Premodern Europe Ken Albala 2. China E.{ths}N. Anderson 3. India Jayanta Sengupta 4. Out of Africa: A Brief Guide to African Food History Jessica B. Harris 5. Middle Eastern Food History Charles Perry 6. Latin American Food between Export Liberalism and the Via Campesina Jeffrey M. Pilcher 7. Food and the Material Origins of Early America Joyce E. Chaplin 8. Food in Recent U.S. History Amy Bentley and Hi'ilei Hobart 9. Influence, Sources, and African Diaspora Foodways Frederick Douglass Opie 10. Migration, Transnational Cuisines, and Invisible Ethnics Krishnendu Ray Part Two: Cuisine 11. The French Invention of Modern Cuisine Priscilla Parkhurst Ferguson 12. Restaurants Paul Freedman 13. Cookbooks as Resources for Social History Barbara Ketcham Wheaton Part Three: Problems 14. The Revolt against Homogeneity Amy B. Trubek 15. Food and Popular Culture Fabio Parasecoli 16. Post-1945 Global Food Developments Peter Scholliers List of Contributors Index