by
Albala, Ken, 1964-, editor of compilation.
Call Number
641.3009 FOO
Publication Date
2014
Summary
With the proliferation of food history courses and avid interest among scholars and the general public, the need for a solid comprehensive collection of key primary texts about food of the past is urgent. This collection spans the globe from classical antiquity to the present, offering substantive selections from cookbooks, fiction, gastronomic and dietary treatises and a wide range of food writing. Offering a solid introduction to each period with extensive commentary and suggestions for interpretive strategies, this reader provides extracts undigested, for the student who needs immediate and direct contact with the ideas of the past. Readings illustrate the various ways religion, politics, social structure, health and agricultural policy shaped what people ate in the past and offer instructive ways to think about our own food systems and how they have been shaped by historical forces.
Format:
Books
Relevance:
3.0080
by
Gyönki, Viktória, editor.
Call Number
XX(307327.1)
Publication Date
2023 2022
Summary
The making, eating, and sharing of food throughout society represents an important and exciting area of study with the potential to advance the field of scholarship, particularly in the context of Scandinavian Studies. This book analyses the historical, legal, and literary sources of the region during the medieval period to explore different aspects of Scandinavian culture relating to food and drink: production, consumption (including feasts), trading (distribution), and the associated social rituals. Using new and innovative approaches, this collection of studies offers broad insights into a great variety of social practices and includes fresh information on not only social history but also traditional topics such as trade, commercial exchange, legal regulation, and political organisation. The book unites contributors from a variety of backgrounds, further enriching the content of a collection that promises to make a significant contribution to the state of current research.
Format:
Electronic Resources
Relevance:
0.3402
View Other Search Results
by
Veit, Helen Zoe.
Call Number
641.5973 23
Publication Date
2014
Format:
Electronic Resources
Relevance:
0.3032
by
Murcott, Anne, author.
Call Number
XX(311901.1)
Publication Date
2024
Summary
Tracing developments from the classical period to the early industrial revolution and beyond, Anne Murcott provides us with an accessible and entertaining social history of food packaging. From tin cans, glass jars and bottles, plastic trays and stretch-wrap, Murcott shows the importance of food packaging for global food systems. As a pioneering excursion into the many aspects of the history of food packaging, the book examines shifts from domestic to commercial production, the emergence of associated technologies, changes in retailing, implications for policy and practice, along with current concerns about overpackaging. Taking a wide historical and geographical angle, Murcott draws on sources such as trade magazines, manufacturers' archives, company histories, packaging textbooks, histories of international trade and interviews with key industry 'insiders'. Written by a leading figure in the field, this book will benefit students of social studies of food production and consumption, of cultural studies, as well as researchers and those interested in the history of food.
Format:
Electronic Resources
Relevance:
0.2696
Limit Search Results