Part One: Sumer and Egypt -- Part Two: Ancient Greece -- Part Three: Ancient Rome -- Part Four: Imperial China -- Part Five: Ancient India -- Part Six: Ancient Hebrews -- Part Seven: Early Middle Ages -- Part Eight: Medieval Islam -- Part Nine: Late Medieval and Renaissance Europe -- Part Ten: The Americas -- Part Eleven: Era of Nation States 1500-1650 -- Part Twelve: The Mercantile Era 1650-1800 -- Part Thirteen: Nineteenth Century Industrial Era -- Part Fourteen: The Twentieth Century -- Glossary -- Web Resources -- Bibliography -- Surveys of Food History -- Encyclopedias and Reference Works -- Culinary Biographies -- Food Anthologies -- Primary Sources -- Secondary Sources -- Appendix of Sources -- Index.
Summary:
"With the proliferation of food history courses and avid interest among scholars and the general public, the need for a solid comprehensive collection of key primary texts about food of the past is urgent. This collection spans the globe from classical antiquity to the present, offering substantive selections from cookbooks, fiction, gastronomic and dietary treatises and a wide range of food writing. Offering a solid introduction to each period with extensive commentary and suggestions for interpretive strategies, this reader provides extracts undigested, for the student who needs immediate and direct contact with the ideas of the past. Readings illustrate the various ways religion, politics, social structure, health and agricultural policy shaped what people ate in the past and offer instructive ways to think about our own food systems and how they have been shaped by historical forces"-- Provided by publisher.
This resource is supported by the Institute of Museum and Library Services under the provisions of the Library Services and Technology Act as administered by State Library of Iowa.