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A Cultural History of Food: Volumes 1-6 - The Cultural Histories Series
  • A Cultural History of Food: Volumes 1-6 - The Cultural Histories Series
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A Cultural History of Food: Volumes 1-6 - The Cultural Histories Series

(editor), (editor)
£395.00
Multiple copy pack Published: 01/01/2012
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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 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 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.

Publisher: Bloomsbury Publishing PLC
ISBN: 9781847883551
Weight: 4212 g
Dimensions: 244 x 172 x 112 mm


MEDIA REVIEWS
`[T]he six volumes of A Cultural History of Food provide an enlightening and fascinating insight into the history of food and its development throughout history in an authoritative and accessible style.' -- Louise Ellis-Barrett * Social Sciences *
This comprehensive history of food is helpfully constructed so readers can learn about food production across time periods or consider every facet of food in a particular period. The volumes are written at a level that is appropriate for both high school libraries as well as academic ones; the set will also be a natural fit in the library of a culinary institute or other specialized food environment. -- Christine Sharbrough, Derry P.L., Manchester, NH * Library Journal *

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