Writing food history: a global perspective

Abstract

Introduction: Surveying World Food Historiography. Kyri W. Claflin & Peter Scholliers Part One: The West Food and Drink In The Ancient World. John Wilkins, University of Exeter (UK) Food Histories Of The Middle Ages. Paul Freedman, Yale University (USA) Food Among The Historians: Early Modern Europe . Kyri W. Claflin, Boston University (USA) The Many Rooms In The House: Research On Past Foodways In Modern Europe. Peter Scholliers, Vrije Universiteit Brussel (Belgium) Sustenance, Abundance, and The Place of Food In United States History. Amy Bentley, New York University (USA) Five Hundred Years Of Fusion: A Historiography Of Food In The Iberian World. Jeffrey Pilcher, University of Minnesota (USA Part Two: The Middle East Food Studies In Ottoman-Turkish Historiography. Ozge Samanci, Yeditepe University (Turkey) From Heaven, Bread From The Earth: Recent Trends In Jewish Food History. Jonathan Brumberg-Kraus, Wheaton College (USA) Food Culture In The Arab World: Long On History, Short On Historiography. Nawal Nasrallah, Independent scholar Part Three: South & East Asia New Directions Of Scholarship On Indian Food. Krishnendu Ray, New York University (USA) The Shadow Of Shinoda Osamu: Food Research In East Asia. Katarzyna Cwiertka, Leiden University (Netherlands) and Yujen Chen, National Kaohsiung University of Hospitality and Tourism (Taiwan) Part Four: Africa Writing On The African Pot: Recipes and Cooking As Historical Knowledge. James McCann, Boston University (USA) Conclusion: Contours Of Global Food Historiography. Peter Scholliers and Kyri W. Claflin Bibliography Index