LEADER 00000cam a22010457i 4500 
001    l0d3692qj8z1zv7k 
008    211124s2021    xxua||||||||||101 0|eng|c 
020    9780367515584|q(hbk) 
020    9781032006383|q(pbk) 
020    |z9781003054412 (ebk) 
041    eng 
042    pcc 
082 00 394.12094|223 
092 0  394|bengelska 
245 10 Food history :|ba feast of the senses in Europe, 1750 to 
       the present /|cedited by Sylvie Vabre, Martin Bruegel and 
       Peter J. Atkins 
264  1 New York, NY :|bRoutledge,|c2021 
300    xv, 214 pages|billustrations|c24 cm 
336    text|btxt|2rdacontent 
337    unmediated|bn|2rdamedia 
338    volume|bnc|2rdacarrier 
490 1  Routledge studies in modern history 
504    Includes bibliographical references and index 
520    "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"--|cProvided by publisher 
648  7 1700-talet|2sao 
648  7 1800-talet|2sao 
648  7 1900-talet|2sao 
648  7 2000-talet|2sao 
650  0 Food habits|zEurope|xHistory|vCongresses 
650  0 Food|xSensory evaluation|vCongresses 
650  0 Food industry and trade|zEurope|vCongresses 
650  7 Matkultur|2sao 
650  7 Livsmedelsindustri|2sao 
650  7 Matvanor|xhistoria|2sao 
650  7 Gastronomi|xhistoria|2sao 
651  7 Europa|2sao 
655  7 Konferenser|2saogf 
700 1  Vabre, Sylvie|4edt 
700 1  Bruegel, Martin,|d1960-|4edt 
700 1  Atkins, Peter J.|4edt 
830  0 Routledge studies in modern history