The Oxford handbook of food history
著者
書誌事項
The Oxford handbook of food history
Oxford University Press, c2012
- : hardcover
大学図書館所蔵 全28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
Includes bibliographical references and index
内容説明・目次
内容説明
The historical study of food, culture, and society has become established within the academy based on a generation of high-quality scholarship. Following the foundational work of the French Annales school, the International Committee for the Research into European Food History and the Institut Europeen d'Histoire et des Cultures de l'Alimentation have conducted wide-ranging research, particularly on the changes brought about by culinary modernization. In the United
States, the ascendancy of cultural history in the 1990s encouraged young scholars to write dissertations on food-related topics. Despite the existence of at least four major scholarly journals focused on food, the field still lacks a solid foundation of historiographical writing. As a result,
innovative early approaches to commodity chains, ethnic identities, and culinary transformation have become repetitive. Meanwhile, scholars are often unaware of relevant literature when it does not directly relate to their particular national and chronological focus.
The Oxford Handbook of Food History places existing works in historiographical context, crossing disciplinary, chronological, and geographic boundaries, while also suggesting new routes for future research. The twenty-seven essays in this book are organized into five basic sections: historiography and disciplinary approaches as well as the production, circulation, and consumption of food. Chapters on historiography examine the French Annales school, political history, the cultural
turn, labor, and public history. Disciplinary methods that have contributed significantly to the history of food including anthropology, sociology, geography, the emerging Critical Nutrition Studies. The final chapter in this section explores the uses of food in the classroom. The production section encompasses
agriculture, pastoralism, and the environment; using cookbooks as historical documents; food and empire; industrial foods; and fast food. Circulation is examined through the lenses of human mobility, chronological frames, and food regimes, along with case studies of the medieval spice trade, the Columbian exchange, and modern culinary tourism. Finally, the consumption section focuses on communities that arise through the sharing of food, including religion, race and ethnicity, national
cuisines, and social movements.
目次
- Introduction
- Jeffrey M. Pilcher
- Part 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
- Part II. Food Studies
- 6. Gendering Food, Carole Counihan
- 7. Anthropology of Food, R. Kenji Tierney and Emiko Ohnuki-Tierney
- 8. Sociology of Food, Sierra Burnett Clark and Krishnendu Ray
- 9. Geography of Food, Bertie Mandelblatt
- 10. Critical Nutrition Studies, Charlotte Biltekoff
- 11. Teaching with Food, Jonathan Deutsch and Jeffrey Miller
- Part 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
- Part 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, Andre Magnan
- 22. Culinary Tourism, Lucy Long
- Part 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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