First published: 2012
Publisher: Oxford University Press,
The Oxford Handbook of Food History
Food matters, not only as a subject of study in its own right, but also as a medium for conveying critical messages about capitalism, the environment and social inequality to diverse audiences. Recent scholarship on the subject draws from both a path-breaking body of secondary literature and an inexhaustible wealth of primary sources – from ancient Chinese philosophical tracts to McDonald’s menus – contributing new perspectives to the historical study of food, culture and society, and challenging the limits of history itself.
‘The Oxford Handbook of Food History’ places existing works in historiographical context, crossing disciplinary, chronological and geographic boundaries while also suggesting new routes for future research. The twenty-seven essays in this book are organised into five sections: historiography, disciplinary approaches, production, circulation and consumption of food.
In its vast, interdisciplinary scope, this handbook brings students and scholars an authoritative guide to a field with fresh insights into one of the most fundamental human concerns.
