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Full Product Details

Author:   Martin Bruegel
Publisher:   Bloomsbury Publishing PLC
Imprint:   Bloomsbury Academic
Dimensions:   Width: 16.90cm , Height: 1.50cm , Length: 24.40cm
Weight:   0.585kg
ISBN:  

9781474270038

ISBN 10:   1474270034
Pages:   296
Publication Date:   19 November 2015
Audience:   College/higher education ,  Professional and scholarly ,  Undergraduate ,  Postgraduate, Research & Scholarly
Format:   Paperback
Publisher's Status:   Active
Availability:   Manufactured on demand  
We will order this item for you from a manufactured on demand supplier.

Table of Contents

Series Preface Introduction: Locating Foodways in the Nineteenth Century Martin Bruegel, Institut National de la Recherche Agronomique, France 1 Food Production: Industrial Processing Begins to Gain Ground Pierre Saunier, Institut National de la Recherche Agronomique, France 2 Food Systems in the Nineteenth Century Yves Segers, Katholieke Universiteit Leuven, Belgium 3 Food Security and Safety Vera Hierholzer, Goethe University, Frankfurt am Main, Germany 4 Food and Politics: Policing the Street, Regulating the Market Martin Bruegel, Institut National de la Recherche Agronomique, France 5 Eating Out Peter Scholliers, Vrije Universiteit Brussel, Belgium 6 Professional Cooking, Kitchens, and Service Work Amy B. Trubek, University of Vermont, USA 7 Family and Domesticity: Food in Poor Households Anna Davin, Independent Scholar, UK 8 Body and Soul: From Tension to Bifurcation Ulrike Thoms, Institut fur Geschichte der Medizin, Berlin, Germany 9 Food Representations Kolleen M. Guy, University of Texas at San Antonio, USA 10 World Food: The Age of Empire c. 1800–1920 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

[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. * Social Sciences *

Author Information

Martin Bruegel is a historian at the Institut National de la Recherche Agronomique, France and is author of Farm, Shop, Landing: The Rise of a Market Society in the Hudson Valley 1780–1860.

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