Writing Food History - by Kyri W Claflin & Peter Scholliers (Paperback)
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<p/><br></br><p><b> About the Book </b></p></br></br><p>This book examines the contribution of food history to the development of food studies, exploring the ways multidisciplinary research has advanced food history. Written by prominent scholars, tackling ancient to modern food history writing across the globe, this is a unique addition to the growing literature on food history..</p><p/><br></br><p><b> Book Synopsis </b></p></br></br><p>The vibrant interest in food studies among both academics and amateurs has made food history an exciting field of investigation. Taking stock of three decades of groundbreaking multidisciplinary research, the book examines two broad questions: What has history contributed to the development of food studies? How have other disciplines - sociology, anthropology, literary criticism, science, art history - influenced writing on food history in terms of approach, methodology, controversies, and knowledge of past foodways? <p/>Essays by twelve prominent scholars provide a compendium of global and multicultural answers to these questions. The contributors critically assess food history writing in the United States, Africa, Mexico and the Spanish Diaspora, India, the Ottoman Empire, the Far East - China, Japan and Korea - Europe, Jewish communities and the Middle East. Several historical eras are covered: the Ancient World, the Middle Ages, Early Modern Europe and the Modern day. <p/>The book is a unique addition to the growing literature on food history. It is required reading for anyone seeking a detailed discussion of food history research in diverse times and places.</p><p/><br></br><p><b> About the Author </b></p></br></br><p><b>Kyri W. Claflin</b> teaches at Boston University and is the author of numerous articles including 'Les Halles and the Moral Market: Frigophobia Strikes in the Belly of Paris, ' in the Oxford Symposium volume <i>Food & Morality</i>. <p/><b>Peter Scholliers </b>is professor of Contemporary History at the Vrije Universiteit, Brussels, Belgium. He co-edited (with Fabio Parasecoli) <i>A Cultural History of Food </i>(2011)<i>. </i></p>
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