基本説明
食が西洋文明において物質的、精神的、社会的、文化的にかたちづくられてきた歴史の全貌をとらえる画期的レファレンス。時代別の各巻は、それぞれの第一人者の編集にて、①食の生産 ②食のシステム ③食の安全と危険 ④食と政治 ⑤外食 ⑥職業的料理、厨房とサービス ⑦家庭と家事 ⑧身体と精神 ⑨食の表象 ⑩世界的発展という共通のセクションで構成され、相互の比較参照が容易。
Superbly illustrated, the full six volume set combines to present the most authoritative and comprehensive survey available on food through history.
Full Description
A Cultural History of Food presents a comprehensive, authoritative overview of food from ancient times to the present. Together, the six volumes cover almost 3,000 years of food and its physical, spiritual, social and cultural dimensions.The periods covered are:1. A Cultural History of Food in Antiquity (800 BCE - 500 CE)2. A Cultural History of Food in the Medieval Age (500 - 1300)3. A Cultural History of Food in the Renaissance (1300 - 1600)4. A Cultural History of Food in the Early Modern Age (1600 - 1800)5. A Cultural History of Food in the Age of Empire (1800 - 1900)6. A Cultural History of Food in the Modern Age (1920 - 2000)Each volume discusses the same themes: 1. Food Production2. Food Systems 3. Food Security, Safety and Crises 4. Food and Politics 5. Eating Out 6. Professional Cooking, Kitchens and Service Work 7. Family and Domesticity 8. Body and Soul9. Food Representations 10. World DevelopmentsThis structure allows readers to gain an overview of a particular period by reading one of the volumes or to follow a theme throughout history by reading the relevant chapter in each volume.Superbly illustrated, this is the definitive work on food in history. An essential text for students and scholars.
Contents
Volume 1A Cultural History of Food in Antiquity, edited by Paul ErdkampGeneral Introduction 1. Food Production, Paul Halstead, University of Sheffield, UK2. Food Systems, Arjan Zuiderhoek & Wim Broekaert, University of Ghent, Belgium3. Food Security, Safety & Crises, Paul Erdkamp, Vrije Universiteit Brussel, Belgium4. Food and Politics, Arjan Zuiderhoek & Wim Broekaert, University of Ghent, Belgium5. Eating Out, Steven Ellis, University of Cincinnati, USA6. Professional Cooking, Kitchens and Service Work, Robert Curtis, University of Georgia, USA7. Family and Domesticity, Konrad Voessing, Friedrich-Wilhelms-Universitat Bonn, Germany8. Body and Soul, Robin Nadeau, Universite Paris 1, France9. Food Representations, Hugh Lindsay, University of Newcastle, New South Wales, Australia10. World Developments, Fabio Parasecoli, New School, New York, USAIndexVolume 2A Cultural History of Food in the Medieval Age, edited by Massimo MontanariGeneral Introduction1. Food Production, Alfio Cortonesi, University of Tuscia, Italy2. Food Systems, Pere Benito, Universitat Lleida, Spain3. Food Security, Safety & Crises, Giuliano Pinto, University of Florence, Italy4. Food and Politics, Jean-Pierre Devroey, Free University of Brussells, Belgium5. Eating Out, Alban Gautier, Universite du Littoral-Cote d'Opale, France6. Professional Cooking, Kitchens & Service Work, Melitta Weiss-Adamson, University of Western Ontario, Canada7. Family and Domesticity, Gabriella Piccinni, University of Siena, Italy8. Body and Soul, Allen James Grieco, Harvard University, USA9. Food Representations, Bruno Andreolli, University of Bologna, Italy10. World Developments, Fabio Parasecoli, New School, New York, USAIndexVolume 3A Cultural History of Food in the Renaissance, edited by Ken AlbalaGeneral Introduction 1. Food Production, Allen Grieco, I Tatti, Harvard, USA2. Food Systems, Michael Krondl, Independent Scholar, USA3. Food Security, Safety & Crises, Philip Slavin, Yale, USA4. Food and Politics, Eric Dursteler, Brigham Young University, USA5. Eating Out, Paul Freedman, Yale, USA6. Professional Cooking, Kitchens & Service Work, Ken Albala, University of the Pacific, USA7. Family & Domesticity, Alison Smith, Wagner College, USA8. Body and Soul, Joan Fitzpatrick, Loughborough University, UK9. Food Representations, Timothy Tomasik, Valparaiso University, USA10. World Developments, Fabio Parasecoli, New School, New York, USAIndexVolume 4A Cultural History of Food in the Early Modern Age, edited by Beat KuminIntroduction1. Food Production. Govind Sreenivasan, Brandeis University, USA2. Food Systems: Central-Decentral Nertworks, Anne Radeff, University of Bern, Switzerland3. Food Security, Pier Paolo Viazzo, University of Turin, Italy4. Food and Politics, Victor Magagna, University of California San Diego, USA5. Eating Out. Beat, Kumin, University of Warwick, UK6. Professional Cooking, Kitchens and Service Work: 'Accomplisht' cookery, Sara Pennell, Roehampton University, UK 7. Family and Domesticity, Sara Pennell, Roehampton University, UK8. Body and Soul: 'Living Physically' in the Kitchen, David Gentilcore, University of Leicester, UK9. Food Representations: Powerful Appetites, Brian Cowan, McGill University, Canada10. World Developments, Fabio Parasecoli, New School, New York, USAIndexVolume 5A Cultural History of Food in the Age of Empire, edited by Martin BruegelGeneral Introduction1. Food Production, Pierre Saunier, Institut National de la Recherche Agronomique, France2. Food Systems, Yves Segers, Katholieke Universiteit Leuven, Belgium3. Food Security, Vera Hierholzer, Goethe University, Frankfurt am Main, Germany4. Food Politics, Martin Bruegel, Institut National de la Recherche Agronomique, France5. Eating Out, Peter Scholliers, Vrije Universiteit Brussel, Belgium6. Professional Cooking, Kitchens & Service Work, Amy Trubek, University of Vermont, USA7. Family & Domesticity: Food in Poor Households, Anna Davin, Independent Scholar, UK8. Body and Soul, Ulrike Thoms, Institut fur Geschichte der Medizin, Berlin, Germany 9. Food Representations, Kolleen Guy, University of Texas at San Antonio, USA10. World Developments, Fabio Parasecoli, New School, New York, USAIndexVolume 6A Cultural History of Food in the Modern Age, edited by Amy BentleyGeneral Introduction1. Food Production, Jeffrey Pilcher, University of Minnesota, USA2. Food Systems, Daniel Block, Chicago State University, USA3. Food Security, Safety and Crises, Peter Atkins, Durham University, UK4. Food and Politics, Maya Joseph, The New School for Social Research and Marion Nestle, New York University, USA5. Eating Out, Priscilla Ferguson, Columbia University, USA6. Professional Cooking, Kitchens and Service Work, Amy Trubek, University of Vermont, USA7. Family and Domesticity, Alice Julier, Chatham University, USA8. Body and Soul, Warren Belasco, University of Maryland, Baltimore County, USA9. Food Representations, Signe Rousseau, University of Cape Town, South Africa10. World Developments, Fabio Parasecoli, New School, New York, USAIndex
