Food

by ; RINGL009 David

• ISBN13: 9780415392037
• ISBN10: 0415392039
• Edition: 1st
• Format: Hardcover
• Copyright: 2007-09-19
• Publisher: Routledge

Summary

In the last five years or so, there has been a huge explosion of scholarly work on the history of food and, likewise, pressing problems such as food scares and genetic modification, as well as anorexia and obesity, have become increasingly present in the public consciousness. Drawing on a wide variety of disciplines, this fascinating four-volume collection covers anthropology, sociology, psychology, history, cultural history, land economy, and, outside of the arts and social sciences, disciplines such as health sciences and health economics. An engaging and comprehensive reference, it is undoubtedly a highly useful resource for both student and scholar alike.

Table of Contents

VOLUME I: THINKING FOOD Introduction: 'Food and Human Existence: Understanding Diverse Modes of Culinary Life'. Part 1: Theorizing Food and Society 1. Alexis Soyer, 'Pantropheon', Food, Cookery and Dining in Ancient Times: Alexis Soyer's Pantropheon (Mineoloa, New York: Dover, 2004 [1853]), pp. 1-6. 2. Carolyn Korsmeyer, 'Philosophies of Taste: Aesthetic and Nonaesthetic Senses', Making Sense of Taste: Food and Philosophy (Ithaca: Cornell University Press), pp. 38-67. 3. Stephen Mennell, 'On the Civilising of Appetite', Theory, Culture and Society, 4, 3-4, 1987, pp. 373-403. 4. Jean-Anthelme Brillat-Savarin, 'Philosophical History of Cooking', The Physiology of Taste, trans. Anne Drayton (Harmondsworth: Penguin, 1994), pp. 242-66. 5. Georg Simmel, 'The Sociology of the Meal', trans. Mark Ritter and David Frisby, in D. Frisby and M. Featherstone (eds.), Simmel on Culture: Selected Writings (London and New York: Sage, 1998), pp. 130-5. (Originally published as 'Soziologie der Mahlzeit', Berliner Tageblatt, 10 October 1910.) Part 2: Food and Religion 6. Daniel Sack, 'Liturgical Food: Communion Elements and Conflict', Whitebread Protestants: Food and Religion in American Culture (New York: Palgrave, 2001), pp. 9-59. 7. Caroline Walker Bynum, 'Fast and Feast: The Historical Background', Holy Feast and Holy Fast: The Meaning of Food in the Lives of Medieval Women (Berkeley: University of California Press, 1987), pp. 31-69. 8. R. Marie Griffith, 'Pray the Weight Away: Shaping Devotional Fitness Culture', Born Again Bodies: Flesh and Spirit in American Christianity (Berkeley, CA: University of California Press, 2004), pp. 160-205. Part 3: The Anthropology of Food 9. Claude Levi-Strauss, 'The Culinary Triangle', Partisan Review, 33, 1965, pp. 586-95. 10. Roland Barthes, 'Steak and Chips', Mythologies (London: Vintage, 1993), pp. 62-4. 11. Roland Barthes, 'The Food System', Elements of Semiology, trans. Annette Lavers and Colin Smith (New York: Hill and Wang, 1977), pp. 27-8. 12. Mary Douglas, 'The Abominations of Leviticus', Purity and Danger: An Analysis of the Concepts of Pollution and Taboo (London and New York: Routledge, 2002), pp. 41-57. 13. Pasi Falk, 'Homo Culinarius: Towards An Anthropology of Taste', Social Science Information, 30, 4, 1991, pp. 757-90. VOLUME II: MATERIAL ASPECTS OF FOOD Part 4: Food Production and Human Evolution 14. Linda Civitello, 'First Course From Raw to Cooked: Prehistory, Mesopotamia, Egypt, China, India', Cuisine and Culture, A History of Food and People (Hoboken: John Wiley, 2004), pp. 1-24. 15. Jean Bottero, 'Cooks and Culinary Tradition', The Oldest Cuisine in the World: Cooking in Mesopotamia (Chicago: The University of Chicago Press, 2004), pp. 75-86. 16. Paul Rozin, 'Human Food Selection: The Interaction of Biology, Culture and Individual Experience', in L. M. Barker (ed.), The Psychobiology of Human Food Selection (Westport: AVI Publishing, 1982), pp. 225-54. Part 5: The History of Key Foods 17. Patrick E. McGovern, 'The Noah Hypothesis', Ancient Wine: The Search for the Origins of Viniculture (Princeton: Princeton University Press, 2003), pp. 16-39. 18. Silvano Serventi and Francoise Sabban, 'Pasta Without Borders', Pasta: The Story of a Universal Food (New York: Columbia University Press, 2003), pp. 169-96. 19. Jack Turner, 'The Spice Seekers', Spice: The History of a Temptation (London: HarperPerennial, 2005), pp. 3-58. Part 6: Famines 20. S. C. Watkins and J. Menken, 'Famines in Historical Perspective', Population and Development Review, 11, 4, 1985, pp. 647-75. 21. Amartya Sen, 'Poverty and Entitlements', Poverty and Famines: An Essay on Entitlement and Deprivation (Oxford: Oxford University Press, 1983), pp. 1-8. Part 7: Industrialization of Food Production 22. Stephen Mennell, 'Diminishing Contrasts, Increasing Varieties', All Manners of Food: Eating and Taste in E