Format:
xv, 214 Seiten :
,
Illustrationen, Karte, Diagramm.
ISBN:
978-0-367-51558-4
,
0-367-51558-X
,
978-1-032-00638-3
Series Statement:
Routledge studies in modern history
Content:
"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."
Additional Edition:
Erscheint auch als Online-Ausgabe, (Ebook Central) ISBN 978-1-00-039096-4
Additional Edition:
Erscheint auch als Online-Ausgabe, (Taylor & Francis) ISBN 978-1-003-05441-2
Additional Edition:
Erscheint auch als Online-Ausgabe ISBN 9780367515584
Language:
English
Subjects:
History
Keywords:
Ess- und Trinksitte
;
Konferenzschrift
URL:
http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=032740013&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA
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