Writing Food History: A Global Perspective

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Kyri W. Claflin (Boston University, USA) Peter Scholliers (Vrije Universiteit Brussel, Belgium)

Writing Food History

A Global Perspective

Kyri W. Claflin (Boston University, USA), Peter Scholliers (Vrije Universiteit Brussel, Belgium), Peter Scholliers (Vrije Universiteit Brussel, Belgium) , Peter Scholliers (Vrije Universiteit Brussel, Belgium)

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English

Berg Publishers
01 August 2012

Social & cultural history; Food & society

The vibrant interest in food studies among both academics and amateurs has made food history an exciting field of investigation. Taking stock of three decades of groundbreaking multidisciplinary research, the book examines two broad questions: What has history contributed to the development of food studies? How have other disciplines - sociology, anthropology, literary criticism, science, art history - influenced writing on food history in terms of approach, methodology, controversies, and knowledge of past foodways?

Essays by twelve prominent scholars provide a compendium of global and multicultural answers to these questions. The contributors critically assess food history writing in the United States, Africa, Mexico and the Spanish Diaspora, India, the Ottoman Empire, the Far East - China, Japan and Korea - Europe, Jewish communities and the Middle East. Several historical eras are covered: the Ancient World, the Middle Ages, Early Modern Europe and the Modern day.

The book is a unique addition to the growing literature on food history. It is required reading for anyone seeking a detailed discussion of food history research in diverse times and places.

Edited by: Kyri W. Claflin (Boston University USA), Peter Scholliers (Vrije Universiteit Brussel, Belgium), Peter Scholliers (Vrije Universiteit Brussel, Belgium), Peter Scholliers (Vrije Universiteit Brussel, Belgium)
Imprint: Berg Publishers
Country of Publication: United Kingdom
Dimensions: Height: 234mm, Width: 156mm, Spine: 23mm
Weight: 608g
ISBN: 9781847888099
ISBN 10: 1847888097
Pages: 304
Publication Date: 01 August 2012
Audience: College/higher education , Professional and scholarly , Primary , Undergraduate
Format: Hardback
Publisher's Status: Active

Kyri W. Claflin teaches at Boston University and is the author of numerous articles including 'Les Halles and the Moral Market: Frigophobia Strikes in the Belly of Paris,' in the Oxford Symposium volume Food & Morality. Peter Scholliers is professor of Contemporary History at the Vrije Universiteit, Brussels, Belgium. He co-edited (with Fabio Parasecoli) A Cultural History of Food (2011).

Reviews for Writing Food History: A Global Perspective

This book is an academic collection of essays penned by twelve noted scholars, looking at food history writings from around the world and considering pressing matters such as globalisation, inter-disciplinary cooperation, historical development of food history writing and possible future developments and research directions. * Yum.fi *