A Cultural History of Food in the Age of Empire
Berg Publishers (Verlag)
978-0-85785-027-0 (ISBN)
A Cultural History of Food in the Age of Empire presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.
Martin Bruegel is a historian at the Institut National de la Recherche Agronomique, France and is author of Farm, Shop, Landing: The Rise of a Market Society in the Hudson Valley 1780–1860.
Series Preface
Introduction: Locating Foodways in the Nineteenth Century
Martin Bruegel, Institut National de la Recherche Agronomique, France
1 Food Production: Industrial Processing Begins to Gain Ground
Pierre Saunier, Institut National de la Recherche Agronomique, France
2 Food Systems in the Nineteenth Century
Yves Segers, Katholieke Universiteit Leuven, Belgium
3 Food Security and Safety
Vera Hierholzer, Goethe University, Frankfurt am Main, Germany
4 Food and Politics: Policing the Street, Regulating the Market
Martin Bruegel, Institut National de la Recherche Agronomique, France
5 Eating Out
Peter Scholliers, Vrije Universiteit Brussel, Belgium
6 Professional Cooking, Kitchens, and Service Work
Amy B. Trubek, University of Vermont, USA
7 Family and Domesticity: Food in Poor Households
Anna Davin, Independent Scholar, UK
8 Body and Soul: From Tension to Bifurcation
Ulrike Thoms, Institut fur Geschichte der Medizin, Berlin, Germany
9 Food Representations
Kolleen M. Guy, University of Texas at San Antonio, USA
10 World Food: The Age of Empire c. 1800–1920
Fabio Parasecoli, , New School, New York, USA
Notes
Bibliography
Notes on Contributors
Index
Erscheint lt. Verlag | 22.5.2014 |
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Reihe/Serie | The Cultural Histories Series |
Zusatzinfo | 10 bw illus |
Verlagsort | London |
Sprache | englisch |
Maße | 172 x 244 mm |
Themenwelt | Literatur ► Essays / Feuilleton |
Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher | |
Geschichte ► Allgemeine Geschichte ► Neuzeit (bis 1918) | |
Geschichte ► Teilgebiete der Geschichte ► Kulturgeschichte | |
Sozialwissenschaften ► Ethnologie ► Volkskunde | |
Sozialwissenschaften ► Soziologie | |
ISBN-10 | 0-85785-027-X / 085785027X |
ISBN-13 | 978-0-85785-027-0 / 9780857850270 |
Zustand | Neuware |
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