Research Catalog
The Oxford handbook of food history
- Title
- The Oxford handbook of food history / edited by Jeffrey M. Pilcher.
- Publication
- Oxford ; New York : Oxford University Press, ©2012.
- Supplementary Content
- Book review (H-Net)
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| Status | Format | Access | Call Number | Item Location |
|---|---|---|---|---|
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person. | Text | No restrictions | *R-RMRR TX353 .O94 2012 | Schwarzman Building - Main Reading Room 315 - Reference |
Details
- Additional Authors
- Pilcher, Jeffrey M., 1965-
- Description
- xxviii, 508 pages : illustrations; 26 cm
- Summary
- "Food matters, not only as a subject of study in its own right, but also as a medium for conveying critical messages about capitalism, the environment, and social inequality to diverse audiences. Recent scholarship on the subject draws from both a pathbreaking body of secondary literature and an inexhaustible wealth of primary sources--from ancient Chinese philosophical tracts to McDonald's menus--contributing new perspectives to the historical study of food, culture and society, and challenging the limits of history itself. [This book] places existing works in historiographical context, crossing disciplinary, chronological, and geographic boundaries while also suggesting new routes for future research"--Jacket, page [2].
- Series Statement
- [Oxford handbooks series]
- Uniform Title
- Oxford handbooks.
- Subjects
- Genre/Form
- History.
- Bibliography (note)
- Includes bibliographical references and index.
- Contents
- Part I. Food histories: 1. Food and the Annales school / Sydney Watts -- 2. Political histories of food / Enrique C. 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 Clark Burnett 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 Cookbooks as historical documents / Ken Albala -- 14. Food and Empire / 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 / André Magnan -- 22. Culinary tourism / Lucy M. 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.
- Call Number
- TX353
- ISBN
- 9780199729937
- 019972993X
- 9780190628246
- 0190628243
- LCCN
- 2012011582
- OCLC
- 785077528
- Title
- The Oxford handbook of food history / edited by Jeffrey M. Pilcher.
- Imprint
- Oxford ; New York : Oxford University Press, ©2012.
- Type of Content
- text
- Type of Medium
- unmediated
- Type of Carrier
- volume
- Series
- [Oxford handbooks series]Oxford handbooks.
- Bibliography
- Includes bibliographical references and index.
- Connect to:
- Added Author
- Pilcher, Jeffrey M., 1965-
- Other Form:
- Electronic resource 9780199971268
- Research Call Number
- *R-RMRR TX353 .O94 2012