The Oxford Handbook of Food History PDF Download
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Author: Jeffrey M. Pilcher
Publisher: Oxford University Press
ISBN: 019972993X
Category : Cooking
Languages : en
Pages : 537
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Book Description
The final chapter in this section explores the uses of food in the classroom.
Author: Jeffrey M. Pilcher
Publisher: Oxford University Press
ISBN: 019972993X
Category : Cooking
Languages : en
Pages : 537
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Book Description
The final chapter in this section explores the uses of food in the classroom.
Author: Anne Barnhill
Publisher: Oxford University Press
ISBN: 0190699248
Category : Social Science
Languages : en
Pages : 817
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Book Description
Academic food ethics incorporates work from philosophy but also anthropology, economics, the environmental sciences and other natural sciences, geography, law, and sociology. Scholars from these fields have been producing work for decades on the food system, and on ethical, social, and policy issues connected to the food system. Yet in the last several years, there has been a notable increase in philosophical work on these issues-work that draws on multiple literatures within practical ethics, normative ethics and political philosophy. This handbook provides a sample of that philosophical work across multiple areas of food ethics: conventional agriculture and alternatives to it; animals; consumption; food justice; food politics; food workers; and, food and identity.
Author: Frank Trentmann
Publisher: OUP Oxford
ISBN: 0191624349
Category : Business & Economics
Languages : en
Pages : 714
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Book Description
The term 'consumption' covers the desire for goods and services, their acquisition, use, and disposal. The study of consumption has grown enormously in recent years, and it has been the subject of major historiographical debates: did the eighteenth century bring a consumer revolution? Was there a great divergence between East and West? Did the twentieth century see the triumph of global consumerism? Questions of consumption have become defining topics in all branches of history, from gender and labour history to political history and cultural studies. The Oxford Handbook of the History of Consumption offers a timely overview of how our understanding of consumption in history has changed in the last generation, taking the reader from the ancient period to the twenty-first century. It includes chapters on Asia, Europe, Africa, and North America, brings together new perspectives, highlights cutting-edge areas of research, and offers a guide through the main historiographical developments. Contributions from leading historians examine the spaces of consumption, consumer politics, luxury and waste, nationalism and empire, the body, well-being, youth cultures, and fashion. The Handbook also showcases the different ways in which recent historians have approached the subject, from cultural and economic history to political history and technology studies, including areas where multidisciplinary approaches have been especially fruitful.
Author: John Breuilly
Publisher: OUP Oxford
ISBN: 0191644269
Category : Political Science
Languages : en
Pages : 2336
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Book Description
The Oxford Handbook of the History of Nationalism comprises thirty six essays by an international team of leading scholars, providing a global coverage of the history of nationalism in its different aspects - ideas, sentiments, and politics. Every chapter takes the form of an interpretative essay which, by a combination of thematic focus, comparison, and regional perspective, enables the reader to understand nationalism as a distinct and global historical subject. The book covers the emergence of nationalist ideas, sentiments, and cultural movements before the formation of a world of nation-states as well as nationalist politics before and after the era of the nation-state, with chapters covering Europe, the Middle East, North-East Asia, South Asia, Southeast Asia, sub-Saharan Africa, and the Americas. Essays on everday national sentiment and race ideas in fascism are accompanied by chapters on nationalist movements opposed to existing nation-states, nationalism and international relations, and the role of external intervention into nationalist disputes within states. In addition, the book looks at the major challenges to nationalism: international socialism, religion, pan-nationalism, and globalization, before a final section considering how historians have approached the subject of nationalism. Taken separately, the chapters in this Handbook will deepen understanding of nationalism in particular times and places; taken together they will enable the reader to see nationalism as a distinct subject in modern world history.
Author: Jayson L. Lusk
Publisher: Oxford Handbooks
ISBN: 0199681325
Category : Business & Economics
Languages : en
Pages : 923
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Book Description
First reference on food consumption and policy.
Author: Charles W. Bamforth
Publisher: Oxford University Press
ISBN: 0190200669
Category : Science
Languages : en
Pages : 864
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Book Description
Fermentation, as a chemical and biological process, is everywhere. Countless societies throughout history have used it to form a vast array of foods and drinks, many of which were integral and essential to those cultures; it could be argued that the production of beer and bread formed the basis of many agriculture-based civilizations. Today, nearly every person on the planet consumes fermented products, from beer and wine, to bread and dairy products, to certain types of meat and fish. Fermentation is a nearly ubiquitous process in today's food science, and an aspect of chemistry truly worth understanding more fully. In The Oxford Handbook of Food Fermentations, Charles W. Bamforth and Robert E. Ward have collected and edited contributions from many of the world's experts on food fermentation, each focused on a different fermentation product. The volume contains authoritative accounts on fermented beverages, distilled beverages, and a diverse set of foods, as well as chapters on relevant biotechnology. Each chapter embraces the nature of the product, its production, and its final composition. The text also touches on the raw materials and processes involved in producing packaged foodstuff, and the likely future trends in each area. In the conclusion, Bamforth and Ward present a comparison between the various products and the diverse technologies employed to produce them. Fermentation is a multifaceted process that affects a wide variety of products we consume, and The Oxford Handbook of Food Fermentations is the definitive resource that captures the science behind fermentation, as well as its diverse applications.
Author: Roger Crisp
Publisher: OUP Oxford
ISBN: 0191655767
Category : Philosophy
Languages : en
Pages : 2713
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Book Description
Philosophical ethics consists in the human endeavour to answer rationally the fundamental question of how we should live. The Oxford Handbook of the History of Ethics explores the history of philosophical ethics in the western tradition from Homer until the present day. It provides a broad overview of the views of many of the main thinkers, schools, and periods, and includes in addition essays on topics such as autonomy and impartiality. The authors are international leaders in their field, and use their expertise and specialist knowledge to illuminate the relevance of their work to discussions in contemporary ethics. The essays are specially written for this volume, and in each case introduce the reader to the main lines of interpretation and criticism that have arisen in the professional history of philosophy over the past two or three decades.
Author: Geoffrey Jones
Publisher: OUP Oxford
ISBN: 0191555770
Category : Business & Economics
Languages : en
Pages : 736
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Book Description
This Handbook provides a state-of-the-art survey of research in business history. Business historians study the historical evolution of business systems, entrepreneurs and firms, as well as their interaction with their political, economic, and social environment. They address issues of central concern to researchers in management studies and business administration, as well as economics, sociology and political science, and to historians. They employ a range of qualitative and quantitative methodologies, but all share a belief in the importance of understanding change over time. The Oxford Handbook of Business History has brought together leading scholars to provide a comprehensive, critical, and interdisciplinary examination of business history, organized into four parts: Approaches and Debates; Forms of Business Organization; Functions of Enterprise; and Enterprise and Society. The Handbook shows that business history is a wide-ranging and dynamic area of study, generating compelling empirical data, which has sometimes confirmed and sometimes contested widely-held views in management and the social sciences. The Oxford Handbook of Business History is a key reference work for scholars and advanced students of Business History, and a fascinating resource for social scientists in general.
Author: J. Klein
Publisher: Springer
ISBN: 1137326417
Category : Social Science
Languages : en
Pages : 330
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Book Description
With studies of China, India, West Africa, South America and Europe, this book provides a global perspective on food consumption in the modern world. Combing ethnographic, historical and comparative analyses, the volume celebrates the contributions of Jack Goody to the anthropology of food.
Author: Alejandro Colas
Publisher: Univ of California Press
ISBN: 0520965523
Category : Social Science
Languages : en
Pages : 287
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Book Description
Food and drink has been a focal point of modern social theory since the inception of agrarian capitalism and the industrial revolution. From Adam Smith to Mary Douglas, major thinkers have used key concepts such as identity, exchange, culture, and class to explain the modern food system. Food, Politics, and Society offers a historical and sociological survey of how these various ideas and the practices that accompany them have shaped our understanding and organization of the production, processing, preparation, serving, and consumption of food and drink in modern societies. Divided into twelve chapters and drawing on a wide range of historical and empirical illustrations, this book provides a concise, informed, and accessible survey of the interaction between social theory and food and drink. It is perfect for courses in a wide range of disciplines.
