The historical study of food, culture, and society has become
established within the academy based on a generation of
high-quality scholarship. Following the foundational work of the
French Annales school, the International Committee for the Research
into European Food History and the Institut Europeen d'Histoire et
des Cultures de l'Alimentation have conducted wide-ranging
research, particularly on the changes brought about by culinary
modernization. In the United States, the ascendancy of cultural
history in the 1990s encouraged young scholars to write
dissertations on food-related topics. Despite the existence of at
least four major scholarly journals focused on food, the field
still lacks a solid foundation of historiographical writing. As a
result, innovative early approaches to commodity chains, ethnic
identities, and culinary transformation have become repetitive.
Meanwhile, scholars are often unaware of relevant literature when
it does not directly relate to their particular national and
chronological focus. The Oxford Handbook of Food History places
existing works in historiographical context, crossing disciplinary,
chronological, and geographic boundaries, while also suggesting new
routes for future research. The twenty-seven essays in this book
are organized into five basic sections: historiography and
disciplinary approaches as well as the production, circulation, and
consumption of food. Chapters on historiography examine the French
Annales school, political history, the cultural turn, labor, and
public history. Disciplinary methods that have contributed
significantly to the history of food including anthropology,
sociology, geography, the emerging Critical Nutrition Studies. The
final chapter in this section explores the uses of food in the
classroom. The production section encompasses agriculture,
pastoralism, and the environment; using cookbooks as historical
documents; food and empire; industrial foods; and fast food.
Circulation is examined through the lenses of human mobility,
chronological frames, and food regimes, along with case studies of
the medieval spice trade, the Columbian exchange, and modern
culinary tourism. Finally, the consumption section focuses on
communities that arise through the sharing of food, including
religion, race and ethnicity, national cuisines, and social
movements.
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