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Overview
Full Product Details
Author: Jeffrey M. Pilcher (Professor of History, Professor of History, University of Minnesota, Minneapolis, MN, US)
Publisher: Oxford University Press Inc
Imprint: Oxford University Press Inc
Dimensions:
Width: 24.90cm
, Height: 4.10cm
, Length: 18.00cm
Weight: 1.089kg
ISBN: 9780199729937
ISBN 10: 019972993
Pages: 536
Publication Date: 08 November 2012
Audience:
College/higher education
,
Professional and scholarly
,
Undergraduate
,
Postgraduate, Research & Scholarly
Format: Hardback
Publisher's Status: Active
Availability: To order 
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
Introduction Jeffrey M. Pilcher Part I. Food Histories 1. Food and the Annales School, Sydney Watts 2. Political Histories of Food, Enrique Ochoa 3. Cultural Histories of Food, Jeffrey M. Pilcher 4. Labor Histories of Food, Tracey Deutsch 5. Public Histories of Food, Rayna Green Part II. Food Studies 6. Gendering Food, Carole Counihan 7. Anthropology of Food, R. Kenji Tierney and Emiko Ohnuki-Tierney 8. Sociology of Food, Sierra Burnett Clark and Krishnendu Ray 9. Geography of Food, Bertie Mandelblatt 10. Critical Nutrition Studies, Charlotte Biltekoff 11. Teaching with Food, Jonathan Deutsch and Jeffrey Miller Part III. The Means of Production 12. Agricultural Production and Environmental History, Sterling Evans 13. Cookbooks as Historical Documents, Ken Albala 14. Empires of Food, Jayeeta Sharma 15. Industrial Food, Gabriella M. Petrick 16. Fast Food, Steve Penfold Part IV. The Circulation of Food 17. Food, Mobility, and World History, Donna R. Gabaccia 18. The Medieval Spice Trade, Paul Freedman 19. The Columbian Exchange, Rebecca Earle 20. Food, Time, and History, Elias Mandala 21. Food Regimes, André Magnan 22. Culinary Tourism, Lucy M. Long Part V. Communities of Consumption 23. Food and Religion, Corrie E. Norman 24. Food, Race, and Ethnicity, Yong Chen 25. National Cuisines, Alison K. Smith 26. Food and Ethical Consumption, Rachel Ankeny 27. Food and Social Movements, Warren Belasco
Reviews
<br> Some of the greatest living food historians--Ken Albala, Warren Belasco, and Carole Counihan, to name a few--have contributed essays in their fields of expertise. This volume highlights the multiple interdisciplinary approaches to the study of food history and areas of future research... a brilliant contribution. --CHOICE<p><br>
Some of the greatest living food historians--Ken Albala, Warren Belasco, and Carole Counihan, to name a few--have contributed essays in their fields of expertise. This volume highlights the multiple interdisciplinary approaches to the study of food history and areas of future research... a brilliant contribution. --CHOICE
vital and timely gathering of scholarship ... The general public will find this collection a stimulating introduction to the study of food and foodways. Scholars who work on food-related topics will find these essays a thoughtful assessment of the field from multiple perspectives. The range and depth of the essays within this volume reveal the maturity of food studies as a field as well as the exciting avenues available for further analysis. Dr Anthony Stanonis, Reviews in History The Oxford Handbook of Food History advances the emerging interdisciplinary field of food studies by showcasing important scholarship on the history of food. Susan Bridle-Fitzpatrick, Food, Culture & Society
Author Information
Jeffrey M. Pilcher is professor of history, University of Minnesota. His books include The Sausage Rebellion: Public Health, Private Enterprise, and Meat in Mexico City, 1890-1917; Food in World History; and Que vivan los tamales! Food and the Making of Mexican Identity, which won the Thomas F. McGann Memorial Prize.
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