Food history : a feast of the senses in Europe, 1750 to the present / edited by Sylvie Vabre, Martin Bruegel and Peter J. Atkins.
"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, tou...
Saved in:
| Corporate Author: | |
|---|---|
| Other Authors: | , , |
| Format: | Ebook |
| Language: | English |
| Published: |
New York :
Routledge,
2021.
|
| Edition: | 1st edition. |
| Series: | Routledge studies in modern history.
|
| Subjects: | |
| Online Access: | Click here to view this book |
| Summary: | "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"-- |
|---|---|
| Physical Description: | 1 online resource : illustrations. |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 1000390969 9781000390964 |