The Food History Reader Primary Sources

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  • Format: Paperback
  • Copyright: 2014-08-14
  • Publisher: Bloomsbury Academic

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Supplemental Materials

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With the proliferation of food history courses and avid interest among scholars and the general public, the need for a solid comprehensive collection of key primary texts about food of the past is urgent.

This collection spans the globe from classical antiquity to the present, offering substantive selections from cookbooks, fiction, gastronomic and dietary treatises and a wide range of food writing. Offering a solid introduction to each period with extensive commentary and suggestions for interpretive strategies, this reader provides extracts undigested, for the student who needs immediate and direct contact with the ideas of the past.

Readings illustrate the various ways religion, politics, social structure, health and agricultural policy shaped what people ate in the past and offer instructive ways to think about our own food systems and how they have been shaped by historical forces.

Author Biography

Ken Albala is Professor of History at the University of the Pacific, USA. He is editor of the Food Cultures of the World Encyclopedia (2011), co-editor of the journal Food, Culture and Society and has authored or edited a further 16 books on food.

Table of Contents

General Introduction
Themes of the Reader
Learning Objectives
How to read these texts

Part One: Sumer and Egypt
Part Two: Greece
Part Three: Rome
Part Four: China
Part Five: Ancient India
Part Six: Hebrews
Part Seven: Early Christians and Early Middle Ages
Part Eight: Islam
Part Nine: Middle Ages and Renaissance
Part Ten: America
Part Eleven: Nation States 1500-1650
Part Twelve: Mercantile Era 1650-1800
Part Thirteen: Industrial Era 1800-1900
Part Fourteen: The Twentieth Century 1900-2000

Web Resources
Surveys of Food History
Encyclopedias and Reference Works
Culinary Bibliographies
Food Anthologies
Primary Sources
Secondary Sources

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