A Cultural History of Food in the Modern Age (The Cultural Histories Series)

Editat de Amy Bentley
Notă GoodReads:
en Limba Engleză Paperback – 19 Nov 2015
In the modern age (1920-2000), vast technological innovation spurred greater concentration, standardization, and globalization of the food supply. As advances in agricultural production in the post-World War II era propelled population growth, a significant portion of the population gained access to cheap, industrially produced food while significant numbers remained mired in hunger and malnutrition. Further, as globalization allowed unprecedented access to foods from all parts of the globe, it also hastened environmental degradation, contributed to poor health, and remained a key element in global politics, economics and culture.A Cultural History of Food in the Modern Age 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.
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ISBN-13: 9781474270045
ISBN-10: 1474270042
Pagini: 288
Dimensiuni: 169 x 244 x 15 mm
Greutate: 0.46 kg
Editura: Bloomsbury Publishing
Colecția Bloomsbury Academic
Seria The Cultural Histories Series

Locul publicării: London, United Kingdom


The first systematic cultural history on the subject, covering 2,500 years from Antiquity to the present day

Notă biografică

Amy Bentley is Associate Professor of Food Studies in the Department of Nutrition, Food Studies and Public Health at New York University, USA and author of Eating for Victory: Food Rationing and the Politics of Domesticity.


Series PrefaceIntroductionAmy Bentley, New York University, USA1 Food ProductionJeffrey M. Pilcher, University of Minnesota, USA2 Food Systems Daniel Block, Chicago State University, USA3 Food Security, Safety, and Crises: 1920-2000 Peter J. Atkins, Durham University, UK4 Food and Politics in the Modern Age: 1920-2012 Maya Joseph, The New School for Social Research, USA and Marion Nestle, New York University, USA5 Eating Out: Going Out, Staying In Priscilla Parkhurst Ferguson, Columbia University, USA6 Kitchen Work: 1920-Present Amy B. Trubek, University of Vermont, USA7 Family and Domesticity Alice Julier, Chatham University, USA8 Body and Soul Warren Belasco, University of Maryland, Baltimore County, USA9 Food Representations Signe Rousseau, University of Cape Town, South Africa10 World Developments Fabio Parasecoli, New School, New York, USA Notes Bibliography Notes on Contributors Index


[T]he six volumes of A Cultural History of Food provide an enlightening and fascinating insight into the history of food and its development throughout history in an authoritative and accessible style.
Despite past moments when the academy shunned food as a topic unworthy of serious inquiry, this series dedicated to the cultural history of food is now not only possible but demonstrative, enlightening, and cohesive. This volume singularly contributes valuable insights to the study of food and global history. A Cultural History of Food in the Modern Age provides a thorough, varied, and dynamic history of food during our most recent century and is sure to engage scholars and students alike.