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book jacket
BOOK
Title Food history : a feast of the senses in Europe, 1750 to the present / edited by Sylvie Vabre, Martin Bruegel and Peter J. Atkins
Imprint New York, NY : Routledge, 2021

LIBRARY / MAP CALL NUMBER STATUS MESSAGE
 Stadsbibl:Slottet vån 3 Samhällsvetenskap  394 engelska    CHECK SHELF  
Descript xv, 214 pages illustrations 24 cm
Series Routledge studies in modern history
Routledge studies in modern history
Note Includes bibliographical references and index
"This book elevates the senses to a central role in the study of food history because the traditional focus upon food types, quantities, and nutritional values is incomplete without some recognition of smell, touch, sight, hearing, and taste. Every day and at every meal the senses of smell, touch, sight, hearing, and taste are engaged in the acts of preparation and consumption. And yet these bodily acts are ephemeral; their imprint upon the source material of history is vestigial. Putting all of the senses on the agenda of food history for the first time, this book is for scholars of food history, food studies and food culture, as well as social and cultural historians"-- Provided by publisher
Subject 1700-talet
1800-talet
1900-talet
2000-talet
Matkultur
Livsmedelsindustri
Matvanor -- historia
Food habits -- Europe -- History -- Congresses
Food -- Sensory evaluation -- Congresses
Food industry and trade -- Europe -- Congresses
Gastronomi -- historia
Europa
Konferenser
Classmark 394.12094
Alt Auth Vabre, Sylvie
Bruegel, Martin, 1960-
Atkins, Peter J.
ISBN/ISSN 9780367515584 (hbk)
9781032006383 (pbk)
9781003054412 (ebk)
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