{"product_id":"food-history-a-feast-of-the-senses-in-europe-1750-to-the-present-paperback","title":"Food History: A Feast of the Senses in Europe, 1750 to the Present - Paperback","description":"\u003cp\u003eby \u003cb\u003eSylvie Vabre\u003c\/b\u003e (Editor), \u003cb\u003eMartin Bruegel\u003c\/b\u003e (Editor), \u003cb\u003ePeter J. Atkins\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThis pioneering 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.\u003c\/p\u003e\u003cp\u003eEating is a sensual experience. 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. Hitherto historians have shown little interest in the senses beyond taste, and this book fills that research gap. Four dimensions are treated: \u003c\/p\u003e\u003cp\u003e- Words, Symbols and Uses: Describing the Senses - an investigation of how specific vocabularies for food are developed.\u003c\/p\u003e\u003cp\u003e- Industrializing the Senses - an analysis of the fundamental change in the sensory qualities of foods under the pressure of industrialization and economic forces outside the control of the household and the artisan producer.\u003c\/p\u003e\u003cp\u003e- Nationhood and the Senses - an exploration of how the combination of the senses and food play into how nations saw themselves, and how food was a signature of how political ideologies played out in practical, everyday terms.\u003c\/p\u003e\u003cp\u003e- Food Senses and Globalization - an examination of links between food, the senses, and the idea of international significance. Putting all of the senses on the agenda of food history for the first time, this is the ideal volume for scholars of food history, food studies and food culture, as well as social and cultural historians.\u003c\/p\u003e\u003cp\u003ePutting all of the senses on the agenda of food history for the first time, this is the ideal volume for scholars of food history, food studies and food culture, as well as social and cultural historians.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eSylvie Vabre is Associate Professor in Modern History at Toulouse Jean Jaures University, France. She is President of the International Commission for Research into European Food History. Her PhD, \u003ci\u003eLe sacre du roquefort - l'émergence d'une industrie agroalimentaire fin XVIIIe siècle-1925\u003c\/i\u003e, was published in 2015. Her researches and teaching are dedicated to consumer history, business history and the history of local food productions.\u003c\/p\u003e\u003cp\u003eMartin Bruegel is an historian at the Institut de la Recherche pour l'Agriculture, l'Alimentation et l'Environnement (INRAE), Centre Maurice-Halbwachs, Paris, France. He wrote \u003ci\u003eFarm, Shop, Landing. The Rise of a Market Society in the Hudson Valley \u003c\/i\u003e(2002) and edited \u003ci\u003eA Cultural History of Food in the Age of Empire \u003c\/i\u003e(2016).\u003c\/p\u003e\u003cp\u003ePeter J. Atkins is Emeritus Professor of Geography at the University of Durham, UK. His principal interest over several decades has been food history, with particular reference to perishable foodstuffs. He is the author of \u003ci\u003eLiquid Materialities: \u003c\/i\u003ea \u003ci\u003eHistory of Milk, Science and the Law \u003c\/i\u003e(2010) and \u003ci\u003eA History of Uncertainty: Bovine Tuberculosis in Britain, 1850 to the Present \u003c\/i\u003e(2016).\u003c\/p\u003e\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 214\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.49 x 9.21 x 6.14 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 09, 2023\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":47444380483762,"sku":"9781032006383","price":93.94,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/3891\/1666\/files\/8a467cfe72101f13cc03e69023aa1968.webp?v=1778704046","url":"https:\/\/box.dadyminds.org\/products\/food-history-a-feast-of-the-senses-in-europe-1750-to-the-present-paperback","provider":"DADYMINDS BOX","version":"1.0","type":"link"}