The Oxford Handbook of Food History by Jeffrey M. PilcherThe Oxford Handbook of Food History by Jeffrey M. Pilcher

The Oxford Handbook of Food History

byJeffrey M. Pilcher

Hardcover | October 3, 2012

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The historical study of food, culture, and society has become established within the academy based on a generation of high-quality scholarship. Following the foundational work of the French Annales school, the International Committee for the Research into European Food History and the InstitutEuropeen d'Histoire et des Cultures de l'Alimentation have conducted wide-ranging research, particularly on the changes brought about by culinary modernization. In the United States, the ascendancy of cultural history in the 1990s encouraged young scholars to write dissertations on food-relatedtopics. Despite the existence of at least four major scholarly journals focused on food, the field still lacks a solid foundation of historiographical writing. As a result, innovative early approaches to commodity chains, ethnic identities, and culinary transformation have become repetitive.Meanwhile, scholars are often unaware of relevant literature when it does not directly relate to their particular national and chronological focus.The Oxford Handbook of Food History places existing works in historiographical context, crossing disciplinary, chronological, and geographic boundaries, while also suggesting new routes for future research. The twenty-seven essays in this book are organized into five basic sections: historiographyand disciplinary approaches as well as the production, circulation, and consumption of food. Chapters on historiography examine the French Annales school, political history, the cultural turn, labor, and public history. Disciplinary methods that have contributed significantly to the history of foodincluding anthropology, sociology, geography, the emerging Critical Nutrition Studies. The final chapter in this section explores the uses of food in the classroom. The production section encompasses agriculture, pastoralism, and the environment; using cookbooks as historical documents; food andempire; industrial foods; and fast food. Circulation is examined through the lenses of human mobility, chronological frames, and food regimes, along with case studies of the medieval spice trade, the Columbian exchange, and modern culinary tourism. Finally, the consumption section focuses oncommunities that arise through the sharing of food, including religion, race and ethnicity, national cuisines, and social movements.
Jeffrey M. Pilcher is Professor of History at the 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.
Title:The Oxford Handbook of Food HistoryFormat:HardcoverDimensions:560 pages, 9.75 × 6.75 × 0.98 inPublished:October 3, 2012Publisher:Oxford University PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:019972993X

ISBN - 13:9780199729937


Table of Contents

Jeffrey M. Pilcher: IntroductionPart I. Food Histories1. Sydney Watts: Food and the Annales School2. Enrique Ochoa: Political Histories of Food3. Jeffrey M. Pilcher: Cultural Histories of Food4. Tracey Deutsch: Labor Histories of Food5. Rayna Green: Public Histories of FoodPart II. Food Studies6. Carole Counihan: Gendering Food7. R. Kenji Tierney and Emiko Ohnuki-Tierney: Anthropology of Food8. Sierra Burnett Clark and Krishnendu Ray: Sociology of Food9. Bertie Mandelblatt: Geography of Food10. Charlotte Biltekoff: Critical Nutrition Studies11. Jonathan Deutsch and Jeffrey Miller: Teaching with FoodPart III. The Means of Production12. Sterling Evans: Agricultural Production and Environmental History13. Ken Albala: Cookbooks as Historical Documents14. Jayeeta Sharma: Empires of Food15. Gabriella M. Petrick: Industrial Food16. Steve Penfold: Fast FoodPart IV. The Circulation of Food17. Donna R. Gabaccia: Food, Mobility, and World History18. Paul Freedman: The Medieval Spice Trade19. Rebecca Earle: The Columbian Exchange20. Elias Mandala: Food, Time, and History21. Andr Magnan: Food Regimes22. Lucy Long: Culinary TourismPart V. Communities of Consumption23. Corrie E. Norman: Food and Religion24. Yong Chen: Food, Race, and Ethnicity25. Alison K. Smith: National Cuisines26. Rachel Ankeny: Food and Ethical Consumption27. Warren Belasco: Food and Social Movements