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Drawing from an inexhaustible wealth of primary sources-from ancient Chinese philosophical tracts to McDonald's menus-
The Oxford Handbook of Food History contributes new perspectives to the history of food, culture, and society, crossing disciplinary, chronological, and geographic boundaries while also suggesting new routes for future research.
List of contents
- 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 Cookbooks as Historical Documents, Ken Albala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, 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
About the author
Jeffrey M. Pilcher is Professor of Food History at the University of Toronto Scarborough. His books include The Sausage Rebellion: Public Health, Private Enterprise, and Meat in Mexico City, 1890-1917; Food in World History; and Que vivan los tamales! Food and the Making of Mexican Identity, which won the Thomas F. McGann Memorial Prize.
Summary
Drawing from an inexhaustible wealth of primary sources-from ancient Chinese philosophical tracts to McDonald's menus-The Oxford Handbook of Food History contributes new perspectives to the history of food, culture, and society, crossing disciplinary, chronological, and geographic boundaries while also suggesting new routes for future research.
Additional text
Some of the greatest living food historians
