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The Food History Reader: Primary Sources
Ken Albala
€ 54.59
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Description for The Food History Reader: Primary Sources
Paperback. With the proliferation of food history courses and avid interest amongst scholars and the public, the need for a comprehensive collection of primary texts is urgent. This is the definitive reader, spanning the globe from classical antiquity to the present. Editor(s): Albala, Ken. Num Pages: 536 pages. BIC Classification: HBTB; JFCV; JHB. Category: (G) General (US: Trade); (P) Professional & Vocational; (U) Tertiary Education (US: College). Dimension: 246 x 190 x 28. Weight in Grams: 990.
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. 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. ... Read more
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. 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. ... Read more
Product Details
Publisher
Bloomsbury Publishing PLC United Kingdom
Number of pages
624
Format
Paperback
Publication date
2014
Condition
New
Number of Pages
536
Place of Publication
London, United Kingdom
ISBN
9780857854131
SKU
V9780857854131
Shipping Time
Usually ships in 4 to 8 working days
Ref
99-15
About Ken Albala
Ken Albala is Professor of History at the University of the Pacific, USA. He is the author or editor of 17 books including Eating Right in the Renaissance, The Banquet and Beans: A History. He has also coauthored two cookbooks, The Lost Art of Real Cooking and The Lost Arts of Hearth and Home.
Reviews for The Food History Reader: Primary Sources
A wonderfully rich celebration of our love of food through the ages.
PD Smith
The Guardian
The real strength of this book is the richness and variety of the sources presented, for which Albala must be highly commended. [...] The Food History Reader is a very welcome addition to the field of food history and will serve ... Read more
PD Smith
The Guardian
The real strength of this book is the richness and variety of the sources presented, for which Albala must be highly commended. [...] The Food History Reader is a very welcome addition to the field of food history and will serve ... Read more