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The Oxford Handbook of Food History
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The Oxford Handbook of Food History

Book Details

Format Paperback / Softback
Book Series Oxford Handbooks
ISBN-10 0190628243
ISBN-13 9780190628246
Publisher Oxford University Press Inc
Imprint Oxford University Press Inc
Country of Manufacture GB
Country of Publication GB
Publication Date Aug 3rd, 2017
Print length 538 Pages
Weight 924 grams
Dimensions 17.10 x 24.50 x 3.00 cms
Ksh 10,200.00
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Drawing from an inexhaustible wealth of primary sources-from ancient Chinese philosophical tracts to McDonald's menus-The Oxford Handbook of Food History contributes new perspectives to the history of food, culture, and society, crossing disciplinary, chronological, and geographic boundaries while also suggesting new routes for future research.
Food matters, not only as a subject of study in its own right, but also as a medium for conveying critical messages about capitalism, the environment, and social inequality to diverse audiences. Recent scholarship on the subject draws from both a pathbreaking body of secondary literature and an inexhaustible wealth of primary sources--from ancient Chinese philosophical tracts to McDonald''s menus--contributing new perspectives to the historical study of food, culture, and society, and challenging the limits of history itself. 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 sections: historiography, disciplinary approaches, production, circulation, and consumption of food. The first two sections examine the foundations of food history, not only in relation to key developments in the discipline of history itself--such as the French Annales school and the cultural turn--but also in anthropology, sociology, geography, pedagogy, and the emerging Critical Nutrition Studies. The following three sections sketch various trajectories of food as it travels from farm to table, factory to eatery, nature to society. Each section balances material, cultural, and intellectual concerns, whether juxtaposing questions of agriculture and the environment with the notion of cookbooks as historical documents; early human migrations with modern culinary tourism; or religious customs with social activism. In its vast, interdisciplinary scope, this handbook brings students and scholars an authoritative guide to a field with fresh insights into one of the most fundamental human concerns.

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