A Cultural History Of Food
This book is a print on demand title. Orders of this title are expected to be fulfilled within 4 to 6 weeks upon purchase. Click here to find out more about when your print on demand title will ship.
A Cultural History of Food presents a comprehensive, authoritative overview of food from ancient times to the present. Together, the six volumes cover almost 3,000 years of food and its physical, spiritual, social and cultural dimensions.
Voume 1 – A Cultural History of Food in Antiquity (Edited by Paul Erdkamp, Vrije Universiteit Brussel, Belgium)
Voume 2 – A Cultural History of Food in the Medieval Age (Edited by Massimo Montanari, University of Bologna, Italy)
Voume 3 – A Cultural History of Food in the Renaissance (Edited by Ken Albala, University of the Pacific, USA)
Voume 4 – A Cultural History of Food in the Early Modern Age (Edited by Beat Kümin, University of Warwick, UK)
Voume 5 – A Cultural History of Food in the Age of Empire (Edited by Martin Bruegel, Institut National de la Recherche Agronomique, France)
Voume 6 – A Cultural History of Food in the Modern Age (Edited by Amy Bentley, New York University, USA)
The Cultural Histories series offers an authoritative survey of a wide range of subjects throughout history. Each subject is looked at in Antiquity, the Medieval Age, the Renaissance, the Enlightenment, the Age of Empire and the Modern Age and thematic coverage is consistent across all periods so that users can either gain a broad overview of a period or follow a theme through the ages.
Hardback: 6 Volumes
Product Dimensions: 176 x 250 mm
Published by Bloomsbury