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Author: Martin Bruegel Publisher: Bloomsbury Publishing ISBN: 1350995398 Category : History Languages : en Pages : 297
Book Description
The nineteenth-century West saw extraordinary economic growth and cultural change. This volume explores and explains the birth of the modern world through the food it produced and consumed. Food security vastly improved though malnutrition and famines persisted. Scientific research radically altered the ways in which food and its relation to the body were conceived: efficiency became the watchword, norms the measure, and standardized goods the rule. At the same time, the art of food became a luxury pursuit as interest in gastronomy soared. A Cultural History of Food in the Age of Empire presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.
Author: Martin Bruegel Publisher: Bloomsbury Publishing ISBN: 1350995398 Category : History Languages : en Pages : 297
Book Description
The nineteenth-century West saw extraordinary economic growth and cultural change. This volume explores and explains the birth of the modern world through the food it produced and consumed. Food security vastly improved though malnutrition and famines persisted. Scientific research radically altered the ways in which food and its relation to the body were conceived: efficiency became the watchword, norms the measure, and standardized goods the rule. At the same time, the art of food became a luxury pursuit as interest in gastronomy soared. A Cultural History of Food in the Age of Empire presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.
Author: Martin Bruegel Publisher: Berg Publishers ISBN: 9780857850270 Category : History Languages : en Pages : 0
Book Description
The nineteenth-century West saw extraordinary economic growth and cultural change. This volume explores and explains the birth of the modern world through the food it produced and consumed. Food security vastly improved though malnutrition and famines persisted. Scientific research radically altered the ways in which food and its relation to the body were conceived: efficiency became the watchword, norms the measure, and standardized goods the rule. At the same time, the art of food became a luxury pursuit as interest in gastronomy soared. A Cultural History of Food in the Age of Empire presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.
Author: Martin Bruegel Publisher: ISBN: 9781474270755 Category : Food Languages : en Pages : 282
Book Description
The nineteenth-century West saw extraordinary economic growth and cultural change. This volume explores and explains the birth of the modern world through the food it produced and consumed. Food security vastly improved though malnutrition and famines persisted. Scientific research radically altered the ways in which food and its relation to the body were conceived: efficiency became the watchword, norms the measure, and standardized goods the rule. At the same time, the art of food became a luxury pursuit as interest in gastronomy soared. A Cultural History of Food in the Age of Empire presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.
Author: Paul Erdkamp Publisher: Bloomsbury Publishing ISBN: 1350995355 Category : History Languages : en Pages : 265
Book Description
From Archaic Greece until the Late Roman Empire (c. 800 BCE to c. 500 CE), food was more than a physical necessity; it was a critical factor in politics, economics and culture. On the one hand, the Mediterranean landscape and climate encouraged particular crops – notably cereals, vines and olives – but, with the risks of crop failure ever-present, control of food resources was vital to economic and political power. On the other hand, diet and dining reflected complex social hierarchies and relationships. What was eaten, with whom and when was a fundamental part of the expression of one's role and place in society. In addition, symbolism and ritual suffused foodstuffs, their preparation and consumption. A Cultural History of Food in Antiquity presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.
Author: Rachel Laudan Publisher: Univ of California Press ISBN: 0520286316 Category : Cooking Languages : en Pages : 488
Book Description
Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in “culinary philosophy”—beliefs about health, the economy, politics, society and the gods—prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan’s innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.
Author: Fabio Parasecoli Publisher: Bloomsbury Publishing ISBN: 1474270042 Category : Cooking Languages : en Pages : 289
Book Description
"A Cultural History of Food presents an authoritative survey from ancient times to the present. This set of six volumes covers nearly 3,000 years of food and its physical, spiritual, social and cultural dimensions."--
Author: Marie-Claire Beaulieu Publisher: ISBN: 1350450979 Category : History Languages : en Pages : 0
Book Description
The sea is omnipresent in the ancient cultures of the Mediterranean basin. It is an inexhaustible source of food, but also a well-traveled roadway and a means to communicate, trade with, or wage war against one's neighbors. Perhaps because these practical meanings of the sea were so deeply embedded in daily life, the sea also had a profound religious and symbolic significance for ancient people, from the worship of sea-deities by anxious mariners to the creation of intricate literary devices based on 'the wine-dark sea' and concepts such as insularity. People even imagined that, at the edge of the world, where the ocean meets the sky, was the entrance to the Underworld as well as to Olympus, the realm of the gods. In between these distant mythical shores and the well-known contours of the Mediterranean was a space where all utopias and dystopias could be projected-a space to discover and rediscover endlessly. This volume addresses the constant interplay between the real and the imaginary significance of the sea in ancient thought, from philosophy and science to shipbuilding, trade routes, military technology, poetry, mythmaking, and iconography. The volume spans a period of almost two millennia and an area that covers Spain to India and China, and West Africa to the British Isles, demonstrating the global interconnection of cultures and trade, conceived in its broadest possible sense, in the ancient world.
Author: John Dixon Hunt Publisher: Bloomsbury Academic ISBN: 9781350009943 Category : History Languages : en Pages : 0
Book Description
Landscape architecture and garden-making have witnessed huge changes during the twentieth-century, and the impact of these will continue to be discussed and interpreted in the twenty-first. New materials and responses to different social conditions, along with new attitudes to how gardens are perceived and interpreted and above all the relationship of built work to the larger landscape of territory and society - all have challenged long-held practices of garden-making, even while those same traditions continue to be at the centre of both designers and users.
Author: Martin Bruegel
Author: Martin Bruegel
Author: Martin Bruegel
Author: Martin Bruegel
Author: Martin Bruegel
Author: Martin Bruegel
Author: Paul Erdkamp
Author: Rachel Laudan
Author: Fabio Parasecoli
Author: Marie-Claire Beaulieu
Author: John Dixon Hunt