Food history a feast of the senses in Europe, 1750 to the present / edited by Sylvie Vabre, Martin Bruegel and Peter J. Atkins.
| Author/creator | International Commission for Research into European Food History (Symposium) |
| Other author | Vabre, Sylvie. |
| Other author | Bruegel, Martin, 1960- |
| Other author | Atkins, P. J. (Peter J.) |
| Format | Electronic |
| Edition | 1st edition. |
| Publication Info | New York : Routledge, 2021. |
| Description | pages cm |
| Supplemental Content | Full text available from Taylor & Francis eBooks |
| Subjects |
| Series | Routledge studies in modern history |
| Abstract | "This book elevates the senses to a central role in the study of food history because the traditional focus upon food types, quantities, and nutritional values is incomplete without some recognition of smell, touch, sight, hearing, and taste. Every day and at every meal the senses of smell, touch, sight, hearing, and taste are engaged in the acts of preparation and consumption. And yet these bodily acts are ephemeral; their imprint upon the source material of history is vestigial. Putting all of the senses on the agenda of food history for the first time, this book is for scholars of food history, food studies and food culture, as well as social and cultural historians"-- Provided by publisher. |
| Bibliography note | Includes bibliographical references and index. |
| Access restriction | Available only to authorized users. |
| Technical details | Mode of access: World Wide Web |
| Genre/form | Electronic books. |
| LCCN | 2020057875 |
| ISBN | 9780367515584 (hardback) |
| ISBN | (ebook) |