A cultural history of food in the modern age
著者
書誌事項
A cultural history of food in the modern age
(A cultural history of food / general editors, Fabio Parasecoli and Peter Scholliers, v. 6)
Berg, 2012
大学図書館所蔵 全52件
  青森
  岩手
  宮城
  秋田
  山形
  福島
  茨城
  栃木
  群馬
  埼玉
  千葉
  東京
  神奈川
  新潟
  富山
  石川
  福井
  山梨
  長野
  岐阜
  静岡
  愛知
  三重
  滋賀
  京都
  大阪
  兵庫
  奈良
  和歌山
  鳥取
  島根
  岡山
  広島
  山口
  徳島
  香川
  愛媛
  高知
  福岡
  佐賀
  長崎
  熊本
  大分
  宮崎
  鹿児島
  沖縄
  韓国
  中国
  タイ
  イギリス
  ドイツ
  スイス
  フランス
  ベルギー
  オランダ
  スウェーデン
  ノルウェー
  アメリカ
注記
Reprinted by Bloomsbury Academic from 2013 because of rebranding
Includes bibliographical references (p. [229]-261) and index
内容説明・目次
内容説明
In the modern age (1920-2000), vast technological innovation spurred greater concentration, standardization, and globalization of the food supply. As advances in agricultural production in the post-World War II era propelled population growth, a significant portion of the population gained access to cheap, industrially produced food while significant numbers remained mired in hunger and malnutrition. Further, as globalization allowed unprecedented access to foods from all parts of the globe, it also hastened environmental degradation, contributed to poor health, and remained a key
element in global politics, economics and culture.
A Cultural History of Food in the Modern Age 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.
目次
Series Preface
Introduction
Amy Bentley, New York University, USA
1 Food Production
Jeffrey M. Pilcher, University of Minnesota, USA
2 Food Systems
Daniel Block, Chicago State University, USA
3 Food Security, Safety, and Crises: 1920-2000
Peter J. Atkins, Durham University, UK
4 Food and Politics in the Modern Age: 1920-2012
Maya Joseph, The New School for Social Research, USA and Marion Nestle, New York University, USA
5 Eating Out: Going Out, Staying In
Priscilla Parkhurst Ferguson, Columbia University, USA
6 Kitchen Work: 1920-Present
Amy B. Trubek, University of Vermont, USA
7 Family and Domesticity
Alice Julier, Chatham University, USA
8 Body and Soul
Warren Belasco, University of Maryland, Baltimore County, USA
9 Food Representations
Signe Rousseau, University of Cape Town, South Africa
10 World Developments
Fabio Parasecoli, New School, New York, USA
Notes
Bibliography
Notes on Contributors
Index
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