A Cultural History Of Food In The Modern Age

Author : Amy Bentley
Publisher : Unknown
Page : 266 pages
File Size : 47,5 Mb
Release : 2014
Category : Food
ISBN : 1350044555

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A Cultural History of Food in the Modern Age by Amy Bentley Pdf

"In the modern age (1920-2000), vast technological innovation spurred greater concentration, standardization, and globalization of the food supply. As advances in agricultural production in the post-World War II era propelled population growth, a significant portion of the population gained access to cheap, industrially produced food while significant numbers remained mired in hunger and malnutrition. Further, as globalization allowed unprecedented access to foods from all parts of the globe, it also hastened environmental degradation, contributed to poor health, and remained a key element in global politics, economics and culture. A Cultural History of Food in the Modern Age presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally."--Bloomsbury Publishing.

Author : Beat A. Kümin
Publisher : Unknown
Page : 262 pages
File Size : 51,9 Mb
Release : 2014
Category : Food
ISBN : 1350044547

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A Cultural History of Food in the Early Modern Age by Beat A. Kümin Pdf

"The seventeenth and eighteenth centuries form a very distinctive period in European food history. This was a time when enduring feudal constraints in some areas contrasted with widening geographical horizons and the emergence of a consumer society. While cereal based diets and small scale trade continued to be the mainstay of the general population, elite tastes shifted from Renaissance opulence toward the greater simplicity and elegance of dining 9la franð̀Đise. At the same time, growing spatial mobility and urbanization boosted the demand for professional cooking and commercial catering. An unprecedented wealth of artistic, literary and medical discourses on food and drink allows fascinating insights into contemporary responses to these transformations. A Cultural History of Food in the Early Modern Age presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally."--Bloomsbury Publishing.

Author : Amy Bentley,Bloomsbury Publishing
Publisher : Unknown
Page : 128 pages
File Size : 41,6 Mb
Release : 2013
Category : Electronic
ISBN : 1847883559

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A Cultural History of Food by Amy Bentley,Bloomsbury Publishing Pdf

Author : Massimo Montanari
Publisher : Bloomsbury Academic
Page : 256 pages
File Size : 43,9 Mb
Release : 2012-01-17
Category : History
ISBN : 0857850245

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A Cultural History of Food in the Medieval Age by Massimo Montanari Pdf

Europe was formed in the Middle Ages. The merging of the traditions of Roman-Mediterranean societies with the customs of Northern Europe created new political, economic, social and religious structures and practices. Between 500 and 1300 CE, food in all its manifestations, from agriculture to symbol, became ever more complex and integral to Europe’s culture and economy. The period saw the growth of culinary literature, the introduction of new spices and cuisines as a result of trade and war, the impact of the Black Death on food resources, the widening gap between what was eaten by the rich and what by the poor, as well as the influence of religion on food rituals. A Cultural History of Food in the Medieval Age presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.

Author : Amy Bentley
Publisher : Bloomsbury Publishing
Page : 289 pages
File Size : 42,8 Mb
Release : 2014-05-22
Category : History
ISBN : 9781350995406

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A Cultural History of Food in the Modern Age by Amy Bentley Pdf

In the modern age (1920–2000), vast technological innovation spurred greater concentration, standardization, and globalization of the food supply. As advances in agricultural production in the post-World War II era propelled population growth, a significant portion of the population gained access to cheap, industrially produced food while significant numbers remained mired in hunger and malnutrition. Further, as globalization allowed unprecedented access to foods from all parts of the globe, it also hastened environmental degradation, contributed to poor health, and remained a key element in global politics, economics and culture. A Cultural History of Food in the Modern Age presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.

Author : Beat Kümin
Publisher : Bloomsbury Publishing
Page : 289 pages
File Size : 52,6 Mb
Release : 2014-05-22
Category : History
ISBN : 9781350995383

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A Cultural History of Food in the Early Modern Age by Beat Kümin Pdf

The seventeenth and eighteenth centuries form a very distinctive period in European food history. This was a time when enduring feudal constraints in some areas contrasted with widening geographical horizons and the emergence of a consumer society.While cereal based diets and small scale trade continued to be the mainstay of the general population, elite tastes shifted from Renaissance opulence toward the greater simplicity and elegance of dining à la française. At the same time, growing spatial mobility and urbanization boosted the demand for professional cooking and commercial catering. An unprecedented wealth of artistic, literary and medical discourses on food and drink allows fascinating insights into contemporary responses to these transformations. A Cultural History of Food in the Early Modern Age presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.

Author : Fabio Parasecoli,Peter Scholliers,Paul Erdkamp,Massimo Montanari,Ken Albala,Beat A. Kümin,Martin Bruegel,Amy Bentley
Publisher : Unknown
Page : 128 pages
File Size : 46,5 Mb
Release : 2024-05-22
Category : Food
ISBN : OCLC:867927454

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A Cultural History of Food: In the early Modern Age by Fabio Parasecoli,Peter Scholliers,Paul Erdkamp,Massimo Montanari,Ken Albala,Beat A. Kümin,Martin Bruegel,Amy Bentley Pdf

Author : Beat A. Kümin,Bloomsbury Publishing
Publisher : Unknown
Page : 128 pages
File Size : 47,8 Mb
Release : 2013
Category : Electronic
ISBN : 1847883559

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A Cultural History of Food by Beat A. Kümin,Bloomsbury Publishing Pdf

Author : Egon Friedell
Publisher : Transaction Publishers
Page : 496 pages
File Size : 43,7 Mb
Release : 2024-05-22
Category : Science
ISBN : 9781412820974

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A Cultural History of the Modern Age Vol. 2 by Egon Friedell Pdf

This is the second volume of Friedell's monumental A Cultural History of the Modern Age. A key figure in the flowering of Viennese culture between the two world wars, this three volume work is considered his masterpiece. The centuries covered in this second volume mark the victory of the scientifi c mind: in nature-research, language-research, politics, economics, war, even morality, poetry, and religion. All systems of thought produced in this century, either begin with the scientifi c outlook as their foundation or regard it as their highest and fi nal goal. Friedell claims three main streams pervade the eighteenth century: Enlightenment, Revolution, and Classicism. In ordinary use, by "Enlightenment" we mean an extreme rationalistic tendency of which preliminary stages were noted in the seventeenth century. Th e term "Classicism", is well understood. Under the term "Revolution" Friedell includes all movements directed against what has been dominant and traditional. Th e aims of such movements were remodeling the state and society, banning all esthetic canons, and dethronement of reason by sentiment, all in the name of the "Return to Nature." Th e Enlightenment tendency might be seen as laying the ground for an age of revolution. Th is second volume continues Friedell's dramatic history of the driving forces of the twentieth century.

Author : Paul Freedman
Publisher : Univ of California Press
Page : 380 pages
File Size : 47,9 Mb
Release : 2007
Category : Cooking
ISBN : 0520254767

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Food by Paul Freedman Pdf

This richly illustrated book applies the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present. Freedman gathers essays by French, German, Belgian, American, and British historians to present a comprehensive, chronological history of taste.

Author : Martin Bruegel,Peter Paul Marie Erdkamp,Bloomsbury Publishing
Publisher : Unknown
Page : 282 pages
File Size : 52,6 Mb
Release : 2016
Category : Food
ISBN : 1474270751

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A Cultural History of Food by Martin Bruegel,Peter Paul Marie Erdkamp,Bloomsbury Publishing Pdf

The nineteenth-century West saw extraordinary economic growth and cultural change. This volume explores and explains the birth of the modern world through the food it produced and consumed. Food security vastly improved though malnutrition and famines persisted. Scientific research radically altered the ways in which food and its relation to the body were conceived: efficiency became the watchword, norms the measure, and standardized goods the rule. At the same time, the art of food became a luxury pursuit as interest in gastronomy soared. A Cultural History of Food in the Age of Empire presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.

Author : Martin Bruegel
Publisher : Bloomsbury Publishing
Page : 297 pages
File Size : 53,6 Mb
Release : 2014-05-22
Category : History
ISBN : 9781350995390

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A Cultural History of Food in the Age of Empire by Martin Bruegel Pdf

The nineteenth-century West saw extraordinary economic growth and cultural change. This volume explores and explains the birth of the modern world through the food it produced and consumed. Food security vastly improved though malnutrition and famines persisted. Scientific research radically altered the ways in which food and its relation to the body were conceived: efficiency became the watchword, norms the measure, and standardized goods the rule. At the same time, the art of food became a luxury pursuit as interest in gastronomy soared. A Cultural History of Food in the Age of Empire presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.

Author : Massimo Montanari
Publisher : Bloomsbury Publishing
Page : 258 pages
File Size : 40,9 Mb
Release : 2014-05-22
Category : History
ISBN : 9781350995765

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A Cultural History of Food in the Medieval Age by Massimo Montanari Pdf

Europe was formed in the Middle Ages. The merging of the traditions of Roman-Mediterranean societies with the customs of Northern Europe created new political, economic, social and religious structures and practices. Between 500 and 1300 CE, food in all its manifestations, from agriculture to symbol, became ever more complex and integral to Europe's culture and economy. The period saw the growth of culinary literature, the introduction of new spices and cuisines as a result of trade and war, the impact of the Black Death on food resources, the widening gap between what was eaten by the rich and what by the poor, as well as the influence of religion on food rituals. A Cultural History of Food in the Medieval Age presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.

Author : Ken Albala
Publisher : Bloomsbury Publishing
Page : 258 pages
File Size : 47,6 Mb
Release : 2014-05-22
Category : History
ISBN : 9781350995772

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A Cultural History of Food in the Renaissance by Ken Albala Pdf

Food and attitudes toward it were transformed in Renaissance Europe. The period between 1300 and 1600 saw the discovery of the New World and the cultivation of new foodstuffs, as well as the efflorescence of culinary literature in European courts and eventually in the popular press, and most importantly the transformation of the economy on a global scale. Food became the object of rigorous investigation among physicians, theologians, agronomists and even poets and artists. Concern with eating was, in fact, central to the cultural dynamism we now recognize as the Renaissance. A Cultural History of Food in the Renaissance presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.

Author : Ken Albala
Publisher : Bloomsbury Publishing
Page : 257 pages
File Size : 55,7 Mb
Release : 2014-05-22
Category : History
ISBN : 9781350995376

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A Cultural History of Food in the Renaissance by Ken Albala Pdf

Food and attitudes toward it were transformed in Renaissance Europe. The period between 1300 and 1600 saw the discovery of the New World and the cultivation of new foodstuffs, as well as the efflorescence of culinary literature in European courts and eventually in the popular press, and most importantly the transformation of the economy on a global scale. Food became the object of rigorous investigation among physicians, theologians, agronomists and even poets and artists. Concern with eating was, in fact, central to the cultural dynamism we now recognize as the Renaissance. A Cultural History of Food in the Renaissance presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.