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Author: F. J. F. Suarez
Publisher: OUP Oxford
ISBN: 0191668753
Category : Reference
Languages : en
Pages : 937

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Book Description
A concise edition of the highly acclaimed Oxford Companion to the Book, this book features the 51 articles from the Companion plus 3 brand new chapters in one affordable volume. The 54 chapters introduce readers to the fascinating world of book history. Including 21 thematic studies on topics such as writing systems, the ancient and the medieval book, and the economics of print, as well as 33 regional and national histories of 'the book', offering a truly global survey of the book around the world, the Oxford History of the Book is the most comprehensive work of its kind. The three new articles, specially commissioned for this spin-off, cover censorship, copyright and intellectual property, and book history in the Caribbean and Bermuda. All essays are illustrated throughout with reproductions, diagrams, and examples of various typographical features. Beautifully produced and hugely informative, this is a must-have for anyone with an interest in book history and the written word.

Author: Andreas Eckert
Publisher: Walter de Gruyter GmbH & Co KG
ISBN: 3110434466
Category : History
Languages : en
Pages : 359

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Book Description
Global Histories of Work is the first title in the new series "Work in Global and Historical Perspective". This collection of selected articles written by leading scholars in different disciplines provides both an introduction and numerous insights into themes, debates and methods of Global Labour History as they have been developed over the last years. The contributions to the volume discuss crucial historiographical developments; present different professions that have gained new attention in the context of an emerging Global Labour History; critically engage the boundaries of "free" labour and the ambiguities contained in this concept; and take up and historicize current debates about "informal labour". Global Histories of Work will familiarize readers with a burgeoning fi eld of high academic, social, and political relevance.

Author: Sebastian Conrad
Publisher: Princeton University Press
ISBN: 0691178194
Category : Business & Economics
Languages : en
Pages : 312

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Book Description
The first comprehensive overview of the innovative new discipline of global history Until very recently, historians have looked at the past with the tools of the nineteenth century. But globalization has fundamentally altered our ways of knowing, and it is no longer possible to study nations in isolation or to understand world history as emanating from the West. This book reveals why the discipline of global history has emerged as the most dynamic and innovative field in history—one that takes the connectedness of the world as its point of departure, and that poses a fundamental challenge to the premises and methods of history as we know it. What Is Global History? provides a comprehensive overview of this exciting new approach to history. The book addresses some of the biggest questions the discipline will face in the twenty-first century: How does global history differ from other interpretations of world history? How do we write a global history that is not Eurocentric yet does not fall into the trap of creating new centrisms? How can historians compare different societies and establish compatibility across space? What are the politics of global history? This in-depth and accessible book also explores the limits of the new paradigm and even its dangers, the question of whom global history should be written for, and much more. Written by a leading expert in the field, What Is Global History? shows how, by understanding the world's past as an integrated whole, historians can remap the terrain of their discipline for our globalized present.

Author: Samuel Moyn
Publisher: Columbia University Press
ISBN: 0231160488
Category : History
Languages : en
Pages : 354

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Book Description
Where do ideas fit into historical accounts that take an expansive, global view of human movements and events? Teaching scholars of intellectual history to incorporate transnational perspectives into their work, while also recommending how to confront the challenges and controversies that may arise, this original resource explains the concepts, concerns, practice, and promise of "global intellectual history," featuring essays by leading scholars on various approaches that are taking shape across the discipline. The contributors to Global Intellectual History explore the different ways in which one can think about the production, dissemination, and circulation of "global" ideas and ask whether global intellectual history can indeed produce legitimate narratives. They discuss how intellectuals and ideas fit within current conceptions of global frames and processes of globalization and proto-globalization, and they distinguish between ideas of the global and those of the transnational, identifying what each contributes to intellectual history. A crucial guide, this collection sets conceptual coordinates for readers eager to map an emerging area of study.

Author: James Belich
Publisher: Oxford University Press
ISBN: 0198732252
Category : History
Languages : en
Pages : 237

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Book Description
The Prospect of Global History offers a new approach to the study of history, looking at the subject across a greater chronological range and seeking perspectives from sources beyond conventional European narratives.

Author: Jonathan Morris
Publisher: Reaktion Books
ISBN: 1789140269
Category : Cooking
Languages : en
Pages : 214

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Book Description
Most of us can’t make it through morning without our cup (or cups) of joe, and we’re not alone. Coffee is a global beverage: it’s grown commercially on four continents and consumed enthusiastically on all seven—and there is even an Italian espresso machine on the International Space Station. Coffee’s journey has taken it from the forests of Ethiopia to the fincas of Latin America, from Ottoman coffee houses to “Third Wave” cafés, and from the simple coffee pot to the capsule machine. In Coffee: A Global History, Jonathan Morris explains both how the world acquired a taste for this humble bean, and why the beverage tastes so differently throughout the world. Sifting through the grounds of coffee history, Morris discusses the diverse cast of caffeinated characters who drank coffee, why and where they did so, as well as how it was prepared and what it tasted like. He identifies the regions and ways in which coffee has been grown, who worked the farms and who owned them, and how the beans were processed, traded, and transported. Morris also explores the businesses behind coffee—the brokers, roasters, and machine manufacturers—and dissects the geopolitics linking producers to consumers. Written in a style as invigorating as that first cup of Java, and featuring fantastic recipes, images, stories, and surprising facts, Coffee will fascinate foodies, food historians, baristas, and the many people who regard this ancient brew as a staple of modern life.

Author: Daniel Woolf
Publisher: Cambridge University Press
ISBN: 0521875757
Category : History
Languages : en
Pages : 597

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Book Description
An illustrated survey of global historical scholarship from the ancient world to the present, for courses in theory and historiography.

Author: Amaranth Borsuk
Publisher: MIT Press
ISBN: 0262346893
Category : Literary Criticism
Languages : en
Pages : 346

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Book Description
The book as object, as content, as idea, as interface. What is the book in a digital age? Is it a physical object containing pages encased in covers? Is it a portable device that gives us access to entire libraries? The codex, the book as bound paper sheets, emerged around 150 CE. It was preceded by clay tablets and papyrus scrolls. Are those books? In this volume in the MIT Press Essential Knowledge series, Amaranth Borsuk considers the history of the book, the future of the book, and the idea of the book. Tracing the interrelationship of form and content in the book's development, she bridges book history, book arts, and electronic literature to expand our definition of an object we thought we knew intimately. Contrary to the many reports of its death (which has been blamed at various times on newspapers, television, and e-readers), the book is alive. Despite nostalgic paeans to the codex and its printed pages, Borsuk reminds us, the term “book” commonly refers to both medium and content. And the medium has proved to be malleable. Rather than pinning our notion of the book to a single form, Borsuk argues, we should remember its long history of transformation. Considering the book as object, content, idea, and interface, she shows that the physical form of the book has always been the site of experimentation and play. Rather than creating a false dichotomy between print and digital media, we should appreciate their continuities.

Author: Kaori O'Connor
Publisher: Reaktion Books
ISBN: 1780237995
Category : Cooking
Languages : en
Pages : 192

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Book Description
Some might be put off by its texture, aroma, or murky origins, but the fact of the matter is seaweed is one of the oldest human foods on earth. And prepared the right way, it can be absolutely delicious. Long a staple in Asian cuisines, seaweed has emerged on the global market as one of our new superfoods, a natural product that is highly sustainable and extraordinarily nutritious. Illuminating seaweed’s many benefits through a fascinating history of its culinary past, Kaori O’Connor tells a unique story that stretches along coastlines the world over. O’Connor introduces readers to some of the 10,000 kinds of seaweed that grow on our planet, demonstrating how seaweed is both one of the world’s last great renewable resources and a culinary treasure ready for discovery. Many of us think of seaweed as a forage food for the poor, but various kinds were often highly prized in ancient times as a delicacy reserved for kings and princes. And they ought to be prized: there are seaweeds that are twice as nutritious as kale and taste just like bacon—superfood, indeed. Offering recipes that range from the traditional to the contemporary—taking us from Asia to Europe to the Americas—O’Connor shows that sushi is just the beginning of the possibilities for this unique plant.

Author: Janet Clarkson
Publisher: Reaktion Books
ISBN: 1861898908
Category : Cooking
Languages : en
Pages : 154

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Book Description
From the restorative powers of chicken soup on a sick day to the warmth of a bowl of chowder on a wintry night, there is no food quite as comforting and emblematic of home as soup. Soup, as Janet Clarkson tells us, is the first true culinary creation of humanity, and it has made a long journey from the prehistoric cave to the kitchen table and the white linens of Michelin-starred restaurants. Tracing its myriad reinventions through history and across the globe, Clarkson argues in Soup that it is the only truly universal dish—every culture in the world makes soup, and it is widely valued as a dish adaptable for any situation. From the swill of the poorhouse to the most delicately crafted consommé, Clarkson explores how soup got its name and describes the different roles of soup in Eastern and Western cuisine. Featuring the national soups of many countries and including an assortment of anecdotes and recipes taken from seven centuries of culinary history, Soup entertains as much as it informs, telling of how the history of the restaurant itself is intricately interwoven with the very concept of soup. “With enthusiasm and detailed research, Clarkson’s entertaining history is a nutrient-rich meal for the mind, sure to be devoured as happily as its subject”—Publishers Weekly, on Clarkson’s Pie