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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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Diet --- Food habits --- Alimentation --- Habitudes alimentaires --- History --- Histoire --- --Histoire --- --Europe --- --Food habits --- Ethnicity --- Social aspects --- Ethnic identity --- Group identity --- Cultural fusion --- Multiculturalism --- Cultural pluralism --- Eating --- Food customs --- Foodways --- Human beings --- Habit --- Manners and customs --- Nutrition --- Oral habits --- Europe --- Food and Nutrition --- Social Anthropology --- Food habits - Europe - Social aspects - Congresses --- Food habits - Europe - History - Congresses --- Ethnicity - Europe - History - Congresses

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Comment les consommateurs arbitrent entre santé et plaisir, nutrition et saveur, bienséance et confort, croyance et science, tempérament et pression sociale, innovation et habitude, ou encore considérations éthiques et servitudes quotidiennes. Quelle légitimité accordent-ils aux paroles d’interlocuteurs venant d’horizons divers - de la médecine à la publicité, du gouvernement à la philanthropie - et qui diffusent messages et recommandations concernant la nourriture et l’hygiène de vie ? Ce sont les questions qui animent ce livre. Les chapitres contribuent à la restitution de l’univers informationnel des consommateurs depuis le XIVe au XXe siècle. Ils s’attachent à décrire et expliquer l’émergence et le fonctionnement des repères qui permettent de nous orienter dans les marchés alimentaires et des services qui s’y rattachent. Les thèmes concernent l’identification des produits et de leurs caractéristiques, l’imagination liée à l’alimentation et à la cuisine, et l’intervention des autorités publiques dans les transactions alimentaires.

Food habits --- Food supply --- Food --- Diet --- History --- Symbolic aspects --- Coutumes alimentaires --- Comportement alimentaire --- Éducation nutritionnelle --- Alimentation --- Histoire --- Aspect social --- Histoire. --- Aspect social. --- histoire --- alimentation --- histoire contemporaine --- histoire moderne --- cuisine