Download The Oxford Handbook Of Food History full books in PDF, epub, and Kindle. Read online free The Oxford Handbook Of Food History ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
| Author | : Jeffrey M. Pilcher |
| Publisher | : Oxford University Press |
| Total Pages | : 537 |
| Release | : 2012-11-08 |
| Genre | : Cooking |
| ISBN | : 019972993X |
The final chapter in this section explores the uses of food in the classroom.
| Author | : Jayson L. Lusk |
| Publisher | : Oxford Handbooks |
| Total Pages | : 923 |
| Release | : 2013-08-15 |
| Genre | : Business & Economics |
| ISBN | : 0199681325 |
First reference on food consumption and policy.
| Author | : Anne Barnhill |
| Publisher | : Oxford University Press |
| Total Pages | : 640 |
| Release | : 2018-01-08 |
| Genre | : Philosophy |
| ISBN | : 0190699248 |
Academic food ethics incorporates work from philosophy but also anthropology, economics, the environmental sciences and other natural sciences, geography, law, and sociology. Scholars from these fields have been producing work for decades on the food system, and on ethical, social, and policy issues connected to the food system. Yet in the last several years, there has been a notable increase in philosophical work on these issues-work that draws on multiple literatures within practical ethics, normative ethics and political philosophy. This handbook provides a sample of that philosophical work across multiple areas of food ethics: conventional agriculture and alternatives to it; animals; consumption; food justice; food politics; food workers; and, food and identity.
| Author | : Charles W. Bamforth |
| Publisher | : Oxford University Press |
| Total Pages | : 864 |
| Release | : 2014-07-17 |
| Genre | : Science |
| ISBN | : 0190200669 |
Fermentation, as a chemical and biological process, is everywhere. Countless societies throughout history have used it to form a vast array of foods and drinks, many of which were integral and essential to those cultures; it could be argued that the production of beer and bread formed the basis of many agriculture-based civilizations. Today, nearly every person on the planet consumes fermented products, from beer and wine, to bread and dairy products, to certain types of meat and fish. Fermentation is a nearly ubiquitous process in today's food science, and an aspect of chemistry truly worth understanding more fully. In The Oxford Handbook of Food Fermentations, Charles W. Bamforth and Robert E. Ward have collected and edited contributions from many of the world's experts on food fermentation, each focused on a different fermentation product. The volume contains authoritative accounts on fermented beverages, distilled beverages, and a diverse set of foods, as well as chapters on relevant biotechnology. Each chapter embraces the nature of the product, its production, and its final composition. The text also touches on the raw materials and processes involved in producing packaged foodstuff, and the likely future trends in each area. In the conclusion, Bamforth and Ward present a comparison between the various products and the diverse technologies employed to produce them. Fermentation is a multifaceted process that affects a wide variety of products we consume, and The Oxford Handbook of Food Fermentations is the definitive resource that captures the science behind fermentation, as well as its diverse applications.
| Author | : Ronald J. Herring |
| Publisher | : Oxford University Press, USA |
| Total Pages | : 905 |
| Release | : 2015 |
| Genre | : Political Science |
| ISBN | : 0195397770 |
How is food political? : market, state, and knowledge / Ronald J. Herring -- Science, politics, and the framing of modern agricultural technologies / John Harriss, Drew Stewart -- Genetically improved crops / Martina Newell-McGloughlin -- Agroecological intensification of smallholder farming / Rebecca Nelson, Robert Coe -- The hardest case : what blocks improvements in agriculture in Africa? / Robert L. Paarlberg -- The poor, malnutrition, biofortification, and biotechnology / Alexander J. Stein -- Biofuels : competition for land, resources, and political subsidies / David Pimentel, Michael Burgess -- Alternative paths to food security / Norman Uphoff -- Ethics of food production and consumption / Michiel Korthals -- Food, justice, and land / Saturnino M. Borras Jr., Jennifer C. Franco -- Food security, productivity, and gender inequality / Bina Agarwal -- Delivering food subsidy : the state and the market / Ashok Kotwal, Bharat Ramaswami -- Diets, nutrition, and poverty : lessons from India / Raghav Gaiha, Raghbendra Jha, Vani S. Kulkarni, Nidhi Kaicker -- Food price and trade policy biases : inefficient, inequitable, yet not inevitable / Kym Andersen -- Intellectual property rights and the politics of food / Krishna Ravi Srinivas -- Is food the answer to malnutrition / David E. Sahn -- Fighting mother nature with biotechnology / Alan McHughen -- Climate change and agriculture : countering doomsday scenarios / Derrill D. Watson II -- Wild foods / Jules Pretty, Zareen Bharucha -- Livestock in the food debate / Purvi Mehta-Bhatt, Paulo Ficarelli -- The social vision of the alternative food movement / Siddhartha Shome -- Food values beyond nutrition / Ann Grodzins Gold -- Cultural politics of food safety : genetically modified food in japan, France, and the United States / Kyoko Sato -- Food safety / Bruce M. Chassy -- The politics of food labeling and certification / Emily Clough -- The politics of grocery shopping: eating, voting, and (possibly) transforming the food system / Josée Johnston, Norah MacKendrick -- The political economy of regulation of biotechnology in agriculture / Gregory D. Graff, Gal Hochman, David Zilberman -- Coexistence in the fields? : GM, organic, and conventional food crops / Janice Thies -- Global movements for food justice / M. Jahi Chappell -- The rise of the organic foods movement as a transnational phenomenon / Tomas Larsson -- The dialectic of pro-poor papaya / Sarah Davidson Evanega, Mark Lynas -- Thinking the African food crisis : the Sahel forty years on / Michael J. Watts -- Transformation of the agrifood industry in developing countries / Thomas Reardon, C. Peter Timmer -- The twenty-first century agricultural land rush / Gregory Thaler -- Agricultural futures : the politics of knowledge / Ian Scoones
| Author | : Mark Jackson |
| Publisher | : Oxford University Press, USA |
| Total Pages | : 691 |
| Release | : 2011-08-25 |
| Genre | : History |
| ISBN | : 0199546495 |
In three sections, the Oxford Handbook of the History of Medicine celebrates the richness and variety of medical history around the world. It explore medical developments and trends in writing history according to period, place, and theme.
| Author | : Alan Davidson |
| Publisher | : OUP Oxford |
| Total Pages | : 1944 |
| Release | : 2006-09-21 |
| Genre | : Cooking |
| ISBN | : 0191018252 |
The Oxford Companion to Food by Alan Davidson, first published in 1999, became, almost overnight, an immense success, winning prizes and accolades around the world. Its combination of serious food history, culinary expertise, and entertaining serendipity, with each page offering an infinity of perspectives, was recognized as unique. The study of food and food history is a new discipline, but one that has developed exponentially in the last twenty years. There are now university departments, international societies, learned journals, and a wide-ranging literature exploring the meaning of food in the daily lives of people around the world, and seeking to introduce food and the process of nourishment into our understanding of almost every compartment of human life, whether politics, high culture, street life, agriculture, or life and death issues such as conflict and war. The great quality of this Companion is the way it includes both an exhaustive catalogue of the foods that nourish humankind - whether they be fruit from tropical forests, mosses scraped from adamantine granite in Siberian wastes, or body parts such as eyeballs and testicles - and a richly allusive commentary on the culture of food, whether expressed in literature and cookery books, or as dishes peculiar to a country or community. The new edition has not sought to dim the brilliance of Davidson's prose. Rather, it has updated to keep ahead of a fast-moving area, and has taken the opportunity to alert readers to new avenues in food studies.
| Author | : Ivan Gaskell |
| Publisher | : Oxford University Press |
| Total Pages | : 696 |
| Release | : 2020-04-07 |
| Genre | : Social Science |
| ISBN | : 0197500129 |
Most historians rely principally on written sources. Yet there are other traces of the past available to historians: the material things that people have chosen, made, and used. This book examines how material culture can enhance historians' understanding of the past, both worldwide and across time. The successful use of material culture in history depends on treating material things of many kinds not as illustrations, but as primary evidence. Each kind of material thing-and there are many-requires the application of interpretive skills appropriate to it. These skills overlap with those acquired by scholars in disciplines that may abut history but are often relatively unfamiliar to historians, including anthropology, archaeology, and art history. Creative historians can adapt and apply the same skills they honed while studying more traditional text-based documents even as they borrow methods from these fields. They can think through familiar historical problems in new ways. They can also deploy material culture to discover the pasts of constituencies who have left few or no traces in written records. The authors of this volume contribute case studies arranged thematically in six sections that respectively address the relationship of history and material culture to cognition, technology, the symbolic, social distinction, and memory. They range across time and space, from Paleolithic to Punk.
| Author | : Bardo Fassbender |
| Publisher | : OUP Oxford |
| Total Pages | : 1272 |
| Release | : 2012-11-01 |
| Genre | : Law |
| ISBN | : 019163252X |
The Oxford Handbook of the History of International Law provides an authoritative and original overview of the origins, concepts, and core issues of international law. The first comprehensive Handbook on the history of international law, it is a truly unique contribution to the literature of international law and relations. Pursuing both a global and an interdisciplinary approach, the Handbook brings together some sixty eminent scholars of international law, legal history, and global history from all parts of the world. Covering international legal developments from the 15th century until the end of World War II, the Handbook consists of over sixty individual chapters which are arranged in six parts. The book opens with an analysis of the principal actors in the history of international law, namely states, peoples and nations, international organisations and courts, and civil society actors. Part Two is devoted to a number of key themes of the history of international law, such as peace and war, the sovereignty of states, hegemony, religion, and the protection of the individual person. Part Three addresses the history of international law in the different regions of the world (Africa and Arabia, Asia, the Americas and the Caribbean, Europe), as well as 'encounters' between non-European legal cultures (like those of China, Japan, and India) and Europe which had a lasting impact on the body of international law. Part Four examines certain forms of 'interaction or imposition' in international law, such as diplomacy (as an example of interaction) or colonization and domination (as an example of imposition of law). The classical juxtaposition of the civilized and the uncivilized is also critically studied. Part Five is concerned with problems of the method and theory of history writing in international law, for instance the periodisation of international law, or Eurocentrism in the traditional historiography of international law. The Handbook concludes with a Part Six, entitled "People in Portrait", which explores the life and work of twenty prominent scholars and thinkers of international law, ranging from Muhammad al-Shaybani to Sir Hersch Lauterpacht. The Handbook will be an invaluable resource for students and scholars of international law. It provides historians with new perspectives on international law, and increases the historical and cultural awareness of scholars of international law. It is the standard reference work for the global history of international law.
| Author | : Jean-Louis Flandrin |
| Publisher | : Columbia University Press |
| Total Pages | : 642 |
| Release | : 2013-05-21 |
| Genre | : Cooking |
| ISBN | : 023111155X |
When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit? Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more. As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the contributions of Arabic cookery to European cuisine, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today.
