Beschreibung

Zusatztext Despite past moments when the academy shunned food as a topic unworthy of serious inquiry! this series dedicated to the cultural history of food is now not only possible but demonstrative! enlightening! and cohesive. This volume singularly contributes valuable insights to the study of food and global history. A Cultural History of Food in the Modern Age provides a thorough! varied! and dynamic history of food during our most recent century and is sure to engage scholars and students alike. Informationen zum Autor Amy Bentley is Associate Professor of Food Studies in the Department of Nutrition! Food Studies and Public Health at New York University! USA and author of Eating for Victory: Food Rationing and the Politics of Domesticity. A Cultural History of Food presents a comprehensive, authoritative overview of food from ancient times to the present. Each of the six volumes explores the same themes, allowing readers to trace developments across time. Zusammenfassung In the modern age (1920-2000)! vast technological innovation spurred greater concentration! standardization! and globalization of the food supply. As advances in agricultural production in the post-World War II era propelled population growth! a significant portion of the population gained access to cheap! industrially produced food while significant numbers remained mired in hunger and malnutrition. Further! as globalization allowed unprecedented access to foods from all parts of the globe! it also hastened environmental degradation! contributed to poor health! and remained a key element in global politics! economics and culture. A Cultural History of Food in the Modern Age presents an overview of the period with essays on food production! food systems! food security! safety and crises! food and politics! eating out! professional cooking! kitchens and service work! family and domesticity! body and soul! representations of food! and developments in food production and consumption globally. Inhaltsverzeichnis Series PrefaceIntroduction Amy Bentley! New York University! USA 1 Food Production Jeffrey M. Pilcher! University of Minnesota! USA 2 Food Systems Daniel Block! Chicago State University! USA 3 Food Security! Safety! and Crises: 1920-2000 Peter J. Atkins! Durham University! UK 4 Food and Politics in the Modern Age: 1920-2012 Maya Joseph! The New School for Social Research! USA and Marion Nestle! New York University! USA 5 Eating Out: Going Out! Staying In Priscilla Parkhurst Ferguson! Columbia University! USA 6 Kitchen Work: 1920-Present Amy B. Trubek! University of Vermont! USA 7 Family and Domesticity Alice Julier! Chatham University! USA 8 Body and Soul Warren Belasco! University of Maryland! Baltimore County! USA 9 Food Representations Signe Rousseau! University of Cape Town! South Africa 10 World Developments Fabio Parasecoli! New School! New York! USA Notes Bibliography Notes on Contributors Index ...

Vorwort
A Cultural History of Food presents a comprehensive, authoritative overview of food from ancient times to the present. Each of the six volumes explores the same themes, allowing readers to trace developments across time.

Autorentext
Amy Bentley is Associate Professor of Food Studies in the Department of Nutrition, Food Studies and Public Health at New York University, USA and author of Eating for Victory: Food Rationing and the Politics of Domesticity.

Zusammenfassung
In the modern age (19202000), vast technological innovation spurred greater concentration, standardization, and globalization of the food supply. As advances in agricultural production in the post-World War II era propelled population growth, a significant portion of the population gained access to cheap, industrially produced food while significant numbers remained mired in hunger and malnutrition. Further, as globalization allowed unprecedented access to foods from all parts of the globe, it also hastened environmental degradation, contributed to poor health, and remained a key element in global politics, economics and culture. A Cultural History of Food in the Modern Age presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.

Inhalt
Series Preface Introduction Amy Bentley, New York University, USA 1 Food Production Jeffrey M. Pilcher, University of Minnesota, USA 2 Food Systems Daniel Block, Chicago State University, USA 3 Food Security, Safety, and Crises: 19202000 Peter J. Atkins, Durham University, UK 4 Food and Politics in the Modern Age: 19202012 Maya Joseph, The New School for Social Research, USA and Marion Nestle, New York University, USA 5 Eating Out: Going Out, Staying In Priscilla Parkhurst Ferguson, Columbia University, USA 6 Kitchen Work: 1920Present Amy B. Trubek, University of Vermont, USA 7 Family and Domesticity Alice Julier, Chatham University, USA 8 Body and Soul Warren Belasco, University of Maryland, Baltimore County, USA 9 Food Representations Signe Rousseau, University of Cape Town, South Africa 10 World Developments Fabio Parasecoli, New School, New York, USA Notes Bibliography Notes on Contributors Index

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