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Moral Foods
Moral Foods: The Construction of Nutrition and Health in Modern Asia investigates how foods came to be established as moral entities, how moral food regimes reveal emerging systems of knowledge and enforcement, and how these developments have contributed to new Asian nutritional knowledge regimes. The collection’s focus on cross-cultural and transhistorical comparisons across Asia brings into view a broad spectrum of modern Asia that extends from East Asia, Southeast Asia, to South Asia, as well as into global communities of Western knowledge, practice, and power outside Asia. The first section, “Good Foods,” focuses on how food norms and rules have been established in modern Asia. Ide...
Nostalgic Cooks
Why is it that French chefs tend to develop a syndrome of professional nostalgia? Educated to work in the most prestigious restaurants, they soon discover another reality in common foodservices and are viewed as having made an egotistical professional choice. Regardless of the improvement in their working conditions, their identity is distorted. This book describes foodservices as a whole, including international and inter-industry comparisons in the sociological field of gastronomical professionals, in an attempt to analyze their identities in different stages and diversities.
Food in Time and Place
Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food culturesÑfrom ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.
The World of Sugar
“An extraordinary achievement.” —David Edgerton, Literary Review “A remarkably researched, comprehensive, and indispensable book for everyone who wishes to understand how sugar and the sugar industry have shaped the world in which we live.” —Gary Taubes, author of The Case Against Sugar For most of history, humans did without refined sugar. Then, suddenly, it was everywhere. How did sugar find its way into almost all the food we eat, fostering illness and ecological crisis along the way? The World of Sugar begins with the earliest evidence of sugar production, tracing its origins in India around the sixth century BC and showing how its introduction to Europe in the Middle Ages sp...
The Italian Way
Outside of Italy, the country’s culture and its food appear to be essentially synonymous. And indeed, as The Italian Way makes clear, preparing, cooking, and eating food play a central role in the daily activities of Italians from all walks of life. In this beautifully illustrated book, Douglas Harper and Patrizia Faccioli present a fascinating and colorful look at the Italian table. The Italian Way focuses on two dozen families in the city of Bologna, elegantly weaving together Harper’s outsider perspective with Faccioli’s intimate knowledge of the local customs. The authors interview and observe these families as they go shopping for ingredients, cook together, and argue over who has to wash the dishes. Throughout, the authors elucidate the guiding principle of the Italian table—a delicate balance between the structure of tradition and the joy of improvisation. With its bite-sized history of food in Italy, including the five-hundred-year-old story of the country’s cookbooks, and Harper’s mouth-watering photographs, The Italian Way is a rich repast—insightful, informative, and inviting.
Technology, Gender and History in Imperial China
What can the history of technology contribute to our understanding of late imperial China? Most stories about technology in pre-modern China follow a well-worn plot: in about 1400 after an early ferment of creativity that made it the most technologically sophisticated civilisation in the world, China entered an era of technical lethargy and decline. But how are we to reconcile this tale, which portrays China in the Ming and Qing dynasties as a dying giant that had outgrown its own strength, with the wealth of counterevidence affirming that the country remained rich, vigorous and powerful at least until the end of the eighteenth century? Does this seeming contradiction mean that the stagnatio...
The Banquet
A history of cooking and fine dining in Western Europe from 1520 to 1660
China in World History
This revised edition provides a new preface to this highly popular book. The theme of the book is China's relations with the non-Chinese world, not only political and economic, but cultural, social and technological as well. It seeks to show that China's history is part of everyone's history. In particular it traces China's relationship since the thirteenth century to the emergent world order and the various world institutions of which that order is composed. Each chapter discusses China's comparative place in the world, the avenues of contact between China and other civilizations, and who and what passed along those channels.
Authenticity in the Kitchen
The Oxford Symposium on Food on Cookery is a premier English conference on this topic. The subjects range from the food of medieval English and Spanish Jews; wild boar in Europe; the identity of liquamen and other Roman sauces; the production of vinegar in the Philippines; the nature of Indian restaurant food; and food in 19th century Amsterdam.
Culinary Comedy in Medieval French Literature
Culinary Comedy in Medieval French Literature focuses on the intersection of food and humor across several medieval narrative genres. This book is a part of the Purdue Studies in Romance Literature Series.
