Table of Contents

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. Özge Samanci, Yeditepe University (Turkey) "Bread 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

Promotional Information

Covering the past 2000 years and ranging across the globe, Writing Food History investigates the impact of history and other disciplines on the sources, methods and controversies of food studies.

About the Author

Kyri W. Claflin teaches at Boston University and is the author of numerous articles including 'Les Halles and the Moral Market: Frigophobia Strikes in the Belly of Paris,' in the Oxford Symposium volume Food & Morality. Peter Scholliers is professor of Contemporary History at the Vrije Universiteit, Brussels, Belgium. He co-edited (with Fabio Parasecoli) A Cultural History of Food (2011).

Reviews

This book is an academic collection of essays penned by twelve noted scholars, looking at food history writings from around the world and considering pressing matters such as globalisation, inter-disciplinary cooperation, historical development of food history writing and possible future developments and research directions.
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