Food matters : critical histories of food and the sciences

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書誌事項

Food matters : critical histories of food and the sciences

edited by E.C. Spary and Anya Zilberstein

（Osiris : a research journal devoted to the history of science and its cultural influences, 35）

University of Chicago Press, c2020

  • : pbk

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注記

"A Publication of the History of Science Society"--At the end of the book

Includes bibliographical references and index

内容説明・目次

目次

On the Virtues of Historical Entomophagy E. C. Spary and Anya Zilberstein A Natural History of the Kitchen Anita Guerrini Digesting Faith: Eating God, Man, and Meat in Seventeenth-Century Rome Bradford Bouley Food, Population, and Empire in the Hartlib Circle, 1639–1660 Ted McCormick Perceptions of Provenance: Conceptions of Wine, Health, and Place in Louis XIV’s France Alissa Aron Why Drink Water? Diet, Materialisms, and British Imperialism Joyce E. Chaplin The Shape of Meat: Preserving Animal Flesh in Victorian Britain Rebecca J. H. Woods The Introduction of Chemical Dyes into Food in the Nineteenth Century Carolyn Cobbold The Technopolitics of Food: The Case of German Prison Food from the Late Eighteenth to the Early Twentieth Centuries Ulrike Thoms Nutritional Modernity: The German Case Corinna Treitel The Scientific Lives of Chicha: The Production of a Fermented Beverage and the Making of Expert Knowledge in Bogotá, 1889–1939 Stefan Pohl-Valero Historicizing “Indian Systems of Knowledge”: Ayurveda, Exotic Foods, and Contemporary Antihistorical Holisms Projit Bihari Mukharji Local Food and Transnational Science: New Boundary Issues of the Caterpillar Fungus in Republican China Di Lu Hungry, Thinking with Animals: Psychology and Violence at the Turn of the Twentieth Century Dana Simmons World War II and the Quest for Time-Insensitive Foods Deborah Fitzgerald Meat Mimesis: Laboratory-Grown Meat as a Study in Copying Benjamin Aldes Wurgaft Breakfast at Buck’s: Informality, Intimacy, and Innovation in Silicon Valley Steven Shapin Notes on Contributors Index  

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