Overview

In the modern age (1920–2000), vast technological innovation spurred greater concentration, standardization, and globalization of the food supply. As advances in agricultural production in the post-World War II era propelled population growth, a significant portion of the population gained access to cheap, industrially produced food while significant numbers remained mired in hunger and malnutrition. Further, as globalization allowed unprecedented access to foods from all parts of the globe, it also hastened environmental degradation, contributed to poor health, and remained a key element in global politics, economics and culture. A Cultural History of Food in the Modern Age presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.

Full Product Details

Author:   Amy Bentley
Publisher:   Bloomsbury Publishing PLC
Imprint:   Berg Publishers
Volume:   6
Dimensions:   Width: 17.20cm , Height: 1.80cm , Length: 24.40cm
Weight:   0.654kg
ISBN:  

9780857850287

ISBN 10:   0857850288
Pages:   256
Publication Date:   22 May 2014
Audience:   College/higher education ,  Professional and scholarly ,  Tertiary & Higher Education ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   Manufactured on demand  
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Table of Contents

Series Preface Introduction Amy Bentley, New York University, USA 1 Food Production Jeffrey M. Pilcher, University of Minnesota, USA 2 Food Systems Daniel Block, Chicago State University, USA 3 Food Security, Safety, and Crises: 1920-2000 Peter J. Atkins, Durham University, UK 4 Food and Politics in the Modern Age: 1920-2012 Maya Joseph, The New School for Social Research, USA and Marion Nestle, New York University, USA 5 Eating Out: Going Out, Staying In Priscilla Parkhurst Ferguson, Columbia University, USA 6 Kitchen Work: 1920-Present Amy B. Trubek, University of Vermont, USA 7 Family and Domesticity Alice Julier, Chatham University, USA 8 Body and Soul Warren Belasco, University of Maryland, Baltimore County, USA 9 Food Representations Signe Rousseau, University of Cape Town, South Africa 10 World Developments Fabio Parasecoli, New School, New York, USA Notes Bibliography Notes on Contributors Index

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 Despite past moments when the academy shunned food as a topic unworthy of serious inquiry, this series dedicated to the cultural history of food is now not only possible but demonstrative, enlightening, and cohesive. This volume singularly contributes valuable insights to the study of food and global history. A Cultural History of Food in the Modern Age provides a thorough, varied, and dynamic history of food during our most recent century and is sure to engage scholars and students alike. Emily Contois, Graduate Journal of Food Studies

[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 [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 Despite past moments when the academy shunned food as a topic unworthy of serious inquiry, this series dedicated to the cultural history of food is now not only possible but demonstrative, enlightening, and cohesive. This volume singularly contributes valuable insights to the study of food and global history. A Cultural History of Food in the Modern Age provides a thorough, varied, and dynamic history of food during our most recent century and is sure to engage scholars and students alike. -Emily Contois, Graduate Journal of Food Studies [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 Despite past moments when the academy shunned food as a topic unworthy of serious inquiry, this series dedicated to the cultural history of food is now not only possible but demonstrative, enlightening, and cohesive. This volume singularly contributes valuable insights to the study of food and global history. A Cultural History of Food in the Modern Age provides a thorough, varied, and dynamic history of food during our most recent century and is sure to engage scholars and students alike. Emily Contois, Graduate Journal of Food Studies [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 Despite past moments when the academy shunned food as a topic unworthy of serious inquiry, this series dedicated to the cultural history of food is now not only possible but demonstrative, enlightening, and cohesive. This volume singularly contributes valuable insights to the study of food and global history. A Cultural History of Food in the Modern Age provides a thorough, varied, and dynamic history of food during our most recent century and is sure to engage scholars and students alike. Emily Contois, Graduate Journal of Food Studies

Author Information

Amy Bentley is Associate Professor of Food Studies in the Department of Nutrition, Food Studies and Public Health at New York University, USA and author of Eating for Victory: Food Rationing and the Politics of Domesticity.

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