The Oxford handbook of food history / edited by Jeffrey M. Pilcher.
Material type: TextSeries: Oxford handbooksPublisher: Oxford ; New York : Oxford University Press, [2012]Copyright date: ©2012Description: xxviii, 508 pages : illustrations ; 26 cmContent type:- text
- unmediated
- volume
- 9780199729937 (hardcover : alk. paper)
- 019972993X (hardcover : alk. paper)
- Food history
- 641.309 23
- TX353 .O94 2012
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.309 OXF (Browse shelf(Opens below)) | 1 | Available | A480712B |
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641.3083 CHI Children, food and identity in everyday life / | 641.309 FOO Food in global history / | 641.309 OXF Nurture : proceedings of the Oxford Symposium on Food and Cookery, 2003 / | 641.309 OXF The Oxford handbook of food history / | 641.30943 HEI Food culture in Germany / | 641.30944 PET Acquired taste : the French origins of modern cooking / | 641.3095 ASI Asian food : the global and the local / |
Includes bibliographical references and index.
pt 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 -- pt. II. Food studies -- 6. Gendering food / Carole Counihan -- 7. Anthropology of food / R. Kenji Tierney and Emiko Ohnuki-Tierney -- 8. Sociology of food / Sierra Clark Burnett and Krishnendu Ray -- 9. Geography of food / Bertie Mandelblatt -- 10. Critical nutrition studies / Charlotte Biltekoff -- 11. Teaching with food / Jonathan Deutsch and Jeffery Miller -- pt. 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 Cookbooks as historical documents Ken Albala -- 14.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 -- pt. 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 / André Magnan -- 22. Culinary tourism / Lucy M. Long -- pt. 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.
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