Writing food history : a global perspective / edited by Kyri W. Claflin and Peter Scholliers.
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London ; New York :
Berg,
2012.
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| Format: | Book |
Table of Contents:
- Introduction : Surveying global food historiography / Peter Scholliers and Kyri W. Claflin
- Food and drink in the ancient world / John Wilkins
- Food histories of the Middle Ages / Paul Freedman
- Food among the historians : early modern Europe / Kyri W. Claflin
- The many rooms in the house : research on past foodways in modern Europe / Peter Scholliers
- Sustenance, abundance, and the place of food in U.S. histories / Amy Bentley
- Five hundred years of fusion : histories of food in the Iberian world / Jeffrey M. Pilcher
- Food studies in the Ottoman-Turkish historiography / Özge Samancı
- "Bread from heaven, bread from the earth" : recent trends in Jewish food history writing / Jonathan Brumberg-Kraus
- The historiography of Arab cuisine : issues and perspectives / Nawal Nasrallah
- New directions of research on Indian food / Krishnendu Ray
- The shadow of Shinoda Osamu : food research in East Asia / Katarzyna Cwiertka and Yujen Chen
- Writing on the African pot : recipes and cooking as historical knowledge / James C. McCann
- Conclusion : Contours of global food historiography / Peter Scholliers and Kyri W. Claflin.
