by
Turner, Katherine Leonard, writer of introduction.
Call Number
641.597309034 23
Publication Date
2017 1870
Format:
Electronic Resources
Relevance:
2.6775
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:
2.4064
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by
Brandon, Ruth.
Call Number
926.4 SOY
Publication Date
2004
Format:
Books
Relevance:
0.2866
by
Chevalier, Natacha.
Call Number
641.30941090429997
Publication Date
2020
Format:
Electronic Resources
Relevance:
0.2462
by
Veit, Helen Zoe.
Call Number
641.5973 23
Publication Date
2014
Format:
Electronic Resources
Relevance:
0.2425
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