Food history : a feast of the senses in Europe, 1750 to the present

著者

書誌事項

Food history : a feast of the senses in Europe, 1750 to the present

edited by Sylvie Vabre, Martin Bruegel and Peter J. Atkins

（Routledge studies in modern history）

Routledge, 2021

  • : hbk

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注記

"The 15th symposium was held at Albi in the Tarn department of France in September 2019, the 30th anniversary of ICREFH"--Preface

Includes bibliographical references and index

内容説明・目次

内容説明

This pioneering book elevates the senses to a central role in the study of food history because the traditional focus upon food types, quantities, and nutritional values is incomplete without some recognition of smell, touch, sight, hearing, and taste. Eating is a sensual experience. Every day and at every meal the senses of smell, touch, sight, hearing, and taste are engaged in the acts of preparation and consumption. And yet these bodily acts are ephemeral; their imprint upon the source material of history is vestigial. Hitherto historians have shown little interest in the senses beyond taste, and this book fills that research gap. Four dimensions are treated: * Words, Symbols and Uses: Describing the Senses - an investigation of how specific vocabularies for food are developed. * Industrializing the Senses - an analysis of the fundamental change in the sensory qualities of foods under the pressure of industrialization and economic forces outside the control of the household and the artisan producer. * Nationhood and the Senses - an exploration of how the combination of the senses and food play into how nations saw themselves, and how food was a signature of how political ideologies played out in practical, everyday terms. * Food Senses and Globalization - an examination of links between food, the senses, and the idea of international significance. Putting all of the senses on the agenda of food history for the first time, this is the ideal volume for scholars of food history, food studies and food culture, as well as social and cultural historians. Putting all of the senses on the agenda of food history for the first time, this is the ideal volume for scholars of food history, food studies and food culture, as well as social and cultural historians.

目次

1. Introduction: European food history and the senses 1 SYLVIE VABRE, MARTIN BRUEGEL AND PETER J. ATKINS 2. An equation of the senses? A puzzle in food historiography 8 MARTIN BRUEGEL PART I Words, symbols and uses: Describing the senses 23 3. The elevation of taste and the senses in the work of Grimod de La Reyniere (18th-early 19th century) 25 YUKA SAITO 4. Last but not least: How the cheese board came to crown the French meal (18th-20th century) 39 SYLVIE VABRE 5. A tactile dinner party: The Futurist Cookbook and the multisensory experience of food 51 AGATA STRONCIWILK PART II Industrializing the senses 65 6. The industrialization of the senses: British cheese, 1750 to the present 67 PETER J. ATKINS 7. The sense of reform, a reform of the senses? Belgian working-class diets, 1886-1905 79 FLORE GUIOT 8. 'The machine known as the human being': Food, the sense of taste and a modernizing Finland 92 RITVA KYLLI 9. Hidden from view: The art of suggestion on canned food labels in the 20th century 104 RITA D'ERRICO PART III Nationhood and the senses 119 10. Sausages, pork delicacies and take-away meals: How German butcher immigrants introduced new tastes and new ways of buying food in 19th century industrial Great Britain 121 KARL-HEINZ WUESTNER 11. Gendering taste in interwar Romania 134 RALUCA PARFENTIE 12. Full shelves of memories: Sensory memory of food and nutrition in the Czech lands before 1989 145 MARTIN FRANC 13. The palette of tastes in late Soviet home cooking 157 MARIA KAPKAN PART IV Food senses and globalization 171 14. The construction of planetary taste: Balsamic vinegar of Modena in the age of globalization 173 STEFANO MAGAGNOLI 15. The 'offensive' and 'abominable' Spanish garlic: American and Spanish empires in their fight for Cuba (circa 1840-1870s) 186 ILARIA BERTI 16. Experiencing cannibalism: Sensory knowledge of cannibalism from 1770 to the end of the 19th century 199 NICOLAS CAMBON

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