The Food History Reader
Primary Sources
Bloomsbury Academic · Print & ebook · August 14, 2014
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.
We earn from qualifying purchases.
- Who it’s for
- A global collection of food texts traces how religion, politics, health, and agriculture shaped eating.
- Themes
- Food shaped by religion and politics, Historical food systems, Food and social structure
- Genres
- Food Through History, History Resources, Agriculture & Food Systems
Nearest books
Matched by what the books are about, then ordered by what their readers also loved.
Animal, Vegetable, JunkMark Bittman64% matchShares Agriculture & Food Systems
The Modern Historiography ReaderAdam Budd55% match
The Potlikker PapersJohn T. Edge54% matchShares Food Through History
What to Eat NowMarion Nestle54% match
Eating to ExtinctionDan Saladino, Macmillan Audio53% matchShares Agriculture & Food Systems
The First American CookbookAmelia Simmons53% matchShares Food Through History
For younger readers: How Did That Get in My Lunchbox?, What the World Eats, The Cold, Hard Facts About Science and Medicine in Colonial America
Start with three books, and this one can be the first.
Members get a new edition every morning: a route out from their books to essays, research and talks, with the reason for each.
Start with this bookAbout this book
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.
Continue reading
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.
Food Across History
A global collection of food texts traces how religion, politics, health, and agriculture shaped eating.
Come here for
- Primary texts from cookbooks, fiction, treatises, and food writing
- Commentary introducing each historical period
Expect
- Selections spanning classical antiquity to the present
- Commentary and interpretive strategies for reading texts directly
Where it sits
| Food Through History | 85% |
|---|---|
| History Resources | 55% |
| Agriculture & Food Systems | 38% |
Percentages are BookFrontier’s reading of the book.
Publisher categories
- History
- How Cultures Work
- Sociology
- Authors
- Ken Albala
- Publisher
- Bloomsbury Academic
- Published
- August 14, 2014
- Format
- Print & ebook
- Theme
- Food shaped by religion and politics · Historical food systems · Food and social structure
- Reading lane
- History