Food history: a feast of the senses in Europe, 1750 to the present
"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, tou...
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| Other Authors: | , , |
| Format: | Conference Proceeding Book |
| Language: | English |
| Published: |
London ; New York
Routledge, Taylor & Francis Group
2021
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| Series: | Routledge studies in modern history
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| Subjects: | |
| Online Access: | Inhaltsverzeichnis |
| Summary: | "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." |
| Physical Description: | xv, 214 Seiten Illustrationen, Karte, Diagramm |
| ISBN: | 9780367515584 036751558X 9781032006383 |
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| adam_text | Contents List ofFigures List of Tables Contributors Preface Acknowledgements ICREFH Symposia 1. Introduction: European food history and the senses viii ix x xii xiii xiv 1 SYLVIE VABRE, MARTIN BRUEGEL AND PETER J. ATKINS 2. An equation of the senses? A puzzle in food historiography 8 MARTIN BRUEGEL PARTI Words, symbols and uses: Describing the senses 3. The elevation of taste and the senses in the work of Grimod de La Reynière (18th-early I9th century) 23 25 YUKA SAITO 4. Last but not least: How the cheese board came to crown the French meal (18th-20th century) 39 SYLVIE VABRE 5. A tactile dinner party: The Futurist Cookbook and the m ultisensory experience of food AGATA STRONCIWILK 51
vi Contents PART И Industrializing the senses 6. The industrialization of the senses: British cheese, 1750 to the present 65 67 PETER J. ATKINS 7. The sense of reform, a reform of the senses? Belgian working-class diets, 1886-1905 79 FLORE GUIOT 8. ‘The machine known as the human being’: Food, the sense of taste and a modernizing Finland 92 RITVA KYLLI 9. Hidden from view: The art of suggestion on canned food labels in the 20th century 104 RITAD’ERRICO PART III Nationhood and the senses 119 10. Sausages, pork delicacies and take-away meals: How German butcher immigrants introduced new tastes and new ways of buying food in 19th century industrial Great Britain 121 KARL-HEINZ WÜSTNER 11. Gendering taste in interwar Romania 134 RALUCA PARFENTIE 12. Full shelves of memories: Sensory memory of food and nutrition in the Czech lands before 1989 145 MARTIN FRANC 13. The palette of tastes in late Soviet home cooking MARIA KAPKAN 157
Contents vii PART IV Food senses and globalization 171 14. The construction of planetary taste: Balsamic vinegar of Modena in the age of globalization 173 STEFANO MAGAGNOLI 15. The ‘offensive’ and ‘abominable’ Spanish garlic: American and Spanish empires in their fight for Cuba (circa 1840-1870s) 186 ILARIA BERTI 16. Experiencing cannibalism: Sensory knowledge of cannibalism from 1770 to the end of the 19th century 199 NICOLAS CAMBON Index 212
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| adam_txt |
Contents List ofFigures List of Tables Contributors Preface Acknowledgements ICREFH Symposia 1. Introduction: European food history and the senses viii ix x xii xiii xiv 1 SYLVIE VABRE, MARTIN BRUEGEL AND PETER J. ATKINS 2. An equation of the senses? A puzzle in food historiography 8 MARTIN BRUEGEL PARTI Words, symbols and uses: Describing the senses 3. The elevation of taste and the senses in the work of Grimod de La Reynière (18th-early I9th century) 23 25 YUKA SAITO 4. Last but not least: How the cheese board came to crown the French meal (18th-20th century) 39 SYLVIE VABRE 5. A tactile dinner party: The Futurist Cookbook and the m ultisensory experience of food AGATA STRONCIWILK 51
vi Contents PART И Industrializing the senses 6. The industrialization of the senses: British cheese, 1750 to the present 65 67 PETER J. ATKINS 7. The sense of reform, a reform of the senses? Belgian working-class diets, 1886-1905 79 FLORE GUIOT 8. ‘The machine known as the human being’: Food, the sense of taste and a modernizing Finland 92 RITVA KYLLI 9. Hidden from view: The art of suggestion on canned food labels in the 20th century 104 RITAD’ERRICO PART III Nationhood and the senses 119 10. Sausages, pork delicacies and take-away meals: How German butcher immigrants introduced new tastes and new ways of buying food in 19th century industrial Great Britain 121 KARL-HEINZ WÜSTNER 11. Gendering taste in interwar Romania 134 RALUCA PARFENTIE 12. Full shelves of memories: Sensory memory of food and nutrition in the Czech lands before 1989 145 MARTIN FRANC 13. The palette of tastes in late Soviet home cooking MARIA KAPKAN 157
Contents vii PART IV Food senses and globalization 171 14. The construction of planetary taste: Balsamic vinegar of Modena in the age of globalization 173 STEFANO MAGAGNOLI 15. The ‘offensive’ and ‘abominable’ Spanish garlic: American and Spanish empires in their fight for Cuba (circa 1840-1870s) 186 ILARIA BERTI 16. Experiencing cannibalism: Sensory knowledge of cannibalism from 1770 to the end of the 19th century 199 NICOLAS CAMBON Index 212 |
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| author_facet | Vabre, Sylvie 1963- Bruegel, Martin 1960- Atkins, Peter J. 1949- International Congress UMR 5136 Framespa/ICREFH, ICREFH (International Commission for Research into European Food History) 30th Anniversary Albi |
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| spelling | International Congress UMR 5136 Framespa/ICREFH, ICREFH (International Commission for Research into European Food History) 30th Anniversary 2019 Albi Verfasser (DE-588)1242434941 aut Food history a feast of the senses in Europe, 1750 to the present edited by Sylvie Vabre, Martin Bruegel and Peter J. Atkins London ; New York Routledge, Taylor & Francis Group 2021 xv, 214 Seiten Illustrationen, Karte, Diagramm txt rdacontent n rdamedia nc rdacarrier Routledge studies in modern history "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." Geschichte 1750-2019 gnd rswk-swf Ess- und Trinksitte (DE-588)4015556-0 gnd rswk-swf Europa (DE-588)4015701-5 gnd rswk-swf Food habits / Europe / History / Congresses Food / Sensory evaluation / Congresses Food industry and trade / Europe / Congresses (DE-588)1071861417 Konferenzschrift September 2019 Albi gnd-content Europa (DE-588)4015701-5 g Ess- und Trinksitte (DE-588)4015556-0 s Geschichte 1750-2019 z DE-604 Vabre, Sylvie 1963- (DE-588)1072098709 edt Bruegel, Martin 1960- (DE-588)143052187 edt Atkins, Peter J. 1949- (DE-588)136880541 edt Erscheint auch als Online-Ausgabe, (Ebook Central) 978-1-00-039096-4 (DE-604)BV048228813 Erscheint auch als Online-Ausgabe, (Taylor & Francis) 978-1-003-05441-2 (DE-604)BV047436973 Erscheint auch als Online-Ausgabe 9780367515584 Digitalisierung BSB München - ADAM Catalogue Enrichment application/pdf 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 Inhaltsverzeichnis |
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| title | Food history a feast of the senses in Europe, 1750 to the present |
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| title_exact_search_txtP | Food history a feast of the senses in Europe, 1750 to the present |
| title_full | Food history a feast of the senses in Europe, 1750 to the present edited by Sylvie Vabre, Martin Bruegel and Peter J. Atkins |
| title_fullStr | Food history a feast of the senses in Europe, 1750 to the present edited by Sylvie Vabre, Martin Bruegel and Peter J. Atkins |
| title_full_unstemmed | Food history a feast of the senses in Europe, 1750 to the present edited by Sylvie Vabre, Martin Bruegel and Peter J. Atkins |
| title_short | Food history |
| title_sort | food history a feast of the senses in europe 1750 to the present |
| title_sub | a feast of the senses in Europe, 1750 to the present |
| topic | Ess- und Trinksitte (DE-588)4015556-0 gnd |
| topic_facet | Ess- und Trinksitte Europa Konferenzschrift September 2019 Albi |
| 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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