{"product_id":"food-history-critical-and-primary-sources-critical-and-primary-sources","title":"Food History: Critical and Primary Sources (Critical and Primary Sources)","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003eVolume One: Origins [to 500 BCE]\u003cbr\u003eEvolution and Domestication\u003cbr\u003eForaging and Farming\u003cbr\u003eEarly Agrarian and Pastoral Societies\u003cbr\u003eVolume Two: Classical and Postclassical Eras [500 BCE TO 1500 CE]\u003cbr\u003eField and Kitchen\u003cbr\u003eHigh and Low\u003cbr\u003eExchange and Reciprocity\u003cbr\u003eDiet and Health\u003cbr\u003eVolume Three: Global Contact and Early Industrialization [1500 to 1900 CE]\u003cbr\u003eThe Columbian Exchange\u003cbr\u003eCommercial Transformations\u003cbr\u003eCulinary Revolutions\u003cbr\u003eDiet and Science\u003cbr\u003eVolume Four: Contemporary Transitions [from 1900 CE]\u003cbr\u003eFood Politics\u003cbr\u003eIndustrial Foods\u003cbr\u003eCulinary Cultures\u003cbr\u003eDietary Health\u003cbr\u003eAppendix of Sources\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003e\u003cbr\u003eJeffrey M. Pilcher \u003c\/b\u003eis Professor of History at the University of Minnesota, USA.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003ci\u003e\u003cbr\u003eFood History: Critical and Primary Sources \u003c\/i\u003eis an indispensable four-volume reference collection which focuses on the widest possible span of food in human history, to provide a comprehensive survey of problems and methods in the field of food history. Bringing together over 80 high-quality essays drawn from journal articles, book chapters, excerpts and historical documents and supported by introductory essays and a wealth of contextual material, this important new reference work combines contemporary scholarship with selected primary sources allowing scholars to use this as a starting point for their own historical research. \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eThe volumes are divided chronologically, moving from human evolution and the origins of complex societies to the agrarian and pastoral societies of the classical and post-classical eras, to the age of global contact and early industrialization, to the transition to industrial diets in the contemporary era. Each volume is introduced by an essay from the editor and is divided into broad thematic categories and offers a range of methodological approaches, multidisciplinary appeal and broad geographical coverage, highlighting how the field has developed over time and investigating how and why food is different at different points in world history. \n\u003cp\u003e\u003c\/p\u003eThis will be an essential addition to libraries and a major scholarly resource for researchers involved in the study of food in world history. \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 12\/01\/2014 pg. 129 (EAN 9780857854230, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Bloomsbury Academic","offers":[{"title":"Default Title","offer_id":51502591443222,"sku":"9780857854230","price":1224.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780857854230.jpg?v=1783311063","url":"https:\/\/lusper.myshopify.com\/products\/food-history-critical-and-primary-sources-critical-and-primary-sources","provider":"Lusperbooks","version":"1.0","type":"link"}