Food History: Critical and Primary Sources
Author:   Jeffrey M. Pilcher (University of Toronto, Canada)
Publisher:   Bloomsbury Publishing PLC
ISBN:  

9780857854230


Publication Date:   31 July 2014
Format:   Mixed media product
Availability:   To order   Availability explained
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Food History: Critical and Primary Sources


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Full Product Details

Author:   Jeffrey M. Pilcher (University of Toronto, Canada)
Publisher:   Bloomsbury Publishing PLC
Imprint:   Bloomsbury Academic
Weight:   3.752kg
ISBN:  

9780857854230


ISBN 10:   0857854232
Publication Date:   31 July 2014
Audience:   College/higher education ,  Postgraduate, Research & Scholarly
Format:   Mixed media product
Publisher's Status:   Active
Availability:   To order   Availability explained
Stock availability from the supplier is unknown. We will order it for you and ship this item to you once it is received by us.

Table of Contents

Volume One: Origins [to 500 BCE] Evolution and Domestication Foraging and Farming Early Agrarian and Pastoral Societies Volume Two: Classical and Postclassical Eras [500 BCE TO 1500 CE] Labor and Subsistence Exchange and Reciprocity Taste and Status Volume Three: Global Contact and Early Industrialization [1500 to 1900 CE] Dietary Exchanges Commercial Transformations Industrial Foods Culinary Revolutions Imperial Consumption Volume Four: Contemporary Transitions [from 1900 CE] Industrial Transitions Political Transitions Culinary Transitions Dietary Transitions Appendix of Sources

Reviews

According to its preface, this set seeks to guide readers through the voluminous literature now available on the history and culture of food. This interdisciplinary, chronologically arranged collection of 76 previously published works compiled by Pilcher begins with human evolution and the establishment of agrarian and pastoral societies and ends with coverage of provisions in the 21st century. VERDICT: An excellent research starting point that may be of some interest to history, anthropology, cuisine, and nutrition students and faculty. -- Laurie Selwyn * Library Journal *


Author Information

Jeffrey M. Pilcher is Professor of History at the University of Toronto, Canada. He is the author of books on food in Mexican and world history, including the prize-winning Que vivan los tamales! Food and the Making of Mexican History, The Sausage Rebellion: Public Health, Private Enterprise and Meat in Mexico City and Food in World History. He is also editor of the Oxford Handbook of the History of Food.

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