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Darrera modificació: 2017-11-19
Bases de dades: Sciència.cat
Parasecoli, Fabio - Scholliers, Peter (eds.), A Cultural History of Food, Londres - Nova York, Berg, 2012, 6 vols.
- Resum
- A Cultural History of Food presents an authoritative survey from ancient times to the present. This set of six volumes covers nearly 3,000 years of food and its physical, spiritual, social and cultural dimensions. A Cultural History of Food presents an authoritative survey from ancient times to the present. This set of six volumes covers nearly 3,000 years of food and its physical, spiritual, social and cultural dimensions. 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 in its chapters: 1. Food Production 2. 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 Soul 9. Food Representations 10. World Developments This structure means readers can either have a broad overview of a period by reading a volume or follow a theme through history by reading the relevant chapter in each volume. Superbly illustrated, the full six volume set combines to present the most authoritative and comprehensive survey available on food through history.
Contents:
* 1. A cultural history of food in antiquity / edited by Paul Erdcamp
* 2. A cultural history of food in the medieval age / edited by Massimo Montanari
- General Introduction / Massimo Montanari
- 1. Food Production / Alfio Cortonesi
- 2. Food Systems / Pere Benito
- 3. Food Security, Safety & Crises / Giuliano Pinto
- 4. Food and Politics / Jean-Pierre Devroey
- 5. Eating Out / Alban Gautier
- 6. Adamson (2012), "Professional cooks, kitchens and ..."
- 7. Family and Domesticity / Gabriella Piccinni
- 8. Body and Soul / Allen James Grieco
- 9. Food Representations / Bruno Andreolli
- 10. World Developments / Fabio Parasecoli
* 3. A cultural history of food in the Renaissance / edited by Ken Albala
* 4. A cultural history of food in the early modern age / edited by Beat Kümin
* 5. A cultural history of food in the age of empire / edited by Martin Bruegel
* 6. A cultural history of food in the modern age / edited by Amy Bentley
- Matèries
- Alimentació
Cuina i confiteria
Història de la cultura
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