{"product_id":"9781847888082","title":"Writing Food History A Global Perspective","description":"\u003ch1\u003eWriting Food History\u003c\/h1\u003e\u003ch2\u003eA Global Perspective\u003c\/h2\u003e\u003ch3\u003eKyri W. Claflin | Peter Scholliers\u003c\/h3\u003e\u003cdiv\u003e\u003cb\u003eSocial Science \/ Agriculture \u0026amp; Food\u003c\/b\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003e\u003cp\u003eThe vibrant interest in food studies among both academics and amateurs has made food history an exciting field of investigation. Taking stock of three decades of groundbreaking multidisciplinary research, the book examines two broad questions: What has history contributed to the development of food studies? How have other disciplines - sociology, anthropology, literary criticism, science, art history - influenced writing on food history in terms of approach, methodology, controversies, and knowledge of past foodways?\u003cbr\u003e\u003cbr\u003eEssays by twelve prominent scholars provide a compendium of global and multicultural answers to these questions. The contributors critically assess food history writing in the United States, Africa, Mexico and the Spanish Diaspora, India, the Ottoman Empire, the Far East - China, Japan and Korea - Europe, Jewish communities and the Middle East. Several historical eras are covered: the Ancient World, the Middle Ages, Early Modern Europe and the Modern day.\u003cbr\u003e\u003cbr\u003eThe book is a unique addition to the growing literature on food history. It is required reading for anyone seeking a detailed discussion of food history research in diverse times and places.\u003c\/p\u003e\u003c\/div\u003e\u003cdiv\u003e\u003cp\u003e\u003cb\u003eKyri W. Claflin\u003c\/b\u003e teaches at Boston University and is the author of numerous articles including 'Les Halles and the Moral Market: Frigophobia Strikes in the Belly of Paris,' in the Oxford Symposium volume \u003ci\u003eFood \u0026amp; Morality\u003c\/i\u003e. \u003cbr\u003e\u003cbr\u003e\u003cb\u003ePeter Scholliers \u003c\/b\u003eis professor of Contemporary History at the Vrije Universiteit, Brussels, Belgium. He co-edited (with Fabio Parasecoli) \u003ci\u003eA Cultural History of Food \u003c\/i\u003e(2011)\u003ci\u003e. \u003c\/i\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cbr\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublication Date: \u003c\/td\u003e\n\u003ctd\u003e01 October 2012\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublisher: \u003c\/td\u003e\n\u003ctd\u003eBerg Publishers\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eImprint: \u003c\/td\u003e\n\u003ctd\u003eBerg Publishers\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eISBN-13: \u003c\/td\u003e\n\u003ctd\u003e9781847888082\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat: \u003c\/td\u003e\n\u003ctd\u003ePaperback softback\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePage Count: \u003c\/td\u003e\n\u003ctd\u003e304\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight (oz): \u003c\/td\u003e\n\u003ctd\u003e15.2\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e","brand":"Berg Publishers","offers":[{"title":"Default Title","offer_id":51331746693260,"sku":"9781847888082","price":49.46,"currency_code":"USD","in_stock":true}],"url":"https:\/\/lateknightbooks.com\/products\/9781847888082","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}