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A Cultural History of Food presents a comprehensive, authoritative overview of food from ancient times to the present. Together, the six volumes cover almost 3,000 years of food and its physical, spiritual, social and cultural dimensions.The periods covered are:1. A Cultural History of Food in Antiquity (800 BCE - 500 CE)2. A Cultural History of Food in the Medieval Age (500 - 1300)3. A Cultural History of Food in the Renaissance (1300 - 1600)4. A Cultural History of Food in the Early Modern Age (1600 - 1800)5. A Cultural History of Food in the Age of Empire (1800 - 1900)6. A Cultural History of Food in the Modern Age (1920 - 2000)Each volume discusses the same themes: 1. Food Production2. Food Systems 3. Food Security, Safety and Crises 4. Food and Politics 5. Eating Out 6. Professional Cooking, Kitchens and Service Work 7. Family and Domesticity 8. Body and Soul9. Food Representations 10. World DevelopmentsThis structure allows readers to gain an overview of a particular period by reading one of the volumes or to follow a theme throughout history by reading the relevant chapter in each volume.https://www.bloomsbury.com/uk/a-cultural-history-of-food-9781847883551/
Geschiedenis --- Voeding --- Eetcultuur --- 19e eeuw --- Cultuurgeschiedenis --- Geneeskunde --- Techniek (wetenschap) --- Atlas --- Museum --- Drank --- Gezondheid
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Industrialization --- Industrialization --- Columbia County (N.Y.) --- Columbia County (N.Y.) --- Greene County (N.Y.) --- Greene County (N.Y.)
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Bruegel shows how the development of a market economy created historical change in a parochial community.
Industrialization --- Columbia County (N.Y.) --- Greene County (N.Y.) --- Economic conditions
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For 35 leading painters who worked in France during the first century of modern art, this paper uses illustrations in French textbooks as the basis for measuring the importance of both painters and individual paintings. The rankings closely resemble those obtained earlier from a similar analysis of American textbooks. They also pose a puzzle: why do some of the greatest artists not produce famous paintings, while some relatively minor artists produce famous individual works? The answer appears to lie in a difference in approach between experimental artists, who innovate incrementally, and conceptual innovators, who produce individual breakthrough works. This paper further demonstrates the value of quantifying artistic success, for doing so can improve our understanding of the sources of human creativity.
Art, French. --- Creation (Literary, artistic, etc.) --- Masterpiece, Artistic.
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