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This pioneering 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. Eating
is a sensual experience. 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. Hitherto historians have shown little interest in the
senses beyond taste, and this book fills that research gap. Four
dimensions are treated: * Words, Symbols and Uses: Describing the
Senses - an investigation of how specific vocabularies for food are
developed. * Industrializing the Senses - an analysis of the
fundamental change in the sensory qualities of foods under the
pressure of industrialization and economic forces outside the
control of the household and the artisan producer. * Nationhood and
the Senses - an exploration of how the combination of the senses
and food play into how nations saw themselves, and how food was a
signature of how political ideologies played out in practical,
everyday terms. * Food Senses and Globalization - an examination of
links between food, the senses, and the idea of international
significance. Putting all of the senses on the agenda of food
history for the first time, this is the ideal volume for scholars
of food history, food studies and food culture, as well as social
and cultural historians. Putting all of the senses on the agenda of
food history for the first time, this is the ideal volume for
scholars of food history, food studies and food culture, as well as
social and cultural historians.
This pioneering 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. Eating
is a sensual experience. 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. Hitherto historians have shown little interest in the
senses beyond taste, and this book fills that research gap. Four
dimensions are treated: * Words, Symbols and Uses: Describing the
Senses - an investigation of how specific vocabularies for food are
developed. * Industrializing the Senses - an analysis of the
fundamental change in the sensory qualities of foods under the
pressure of industrialization and economic forces outside the
control of the household and the artisan producer. * Nationhood and
the Senses - an exploration of how the combination of the senses
and food play into how nations saw themselves, and how food was a
signature of how political ideologies played out in practical,
everyday terms. * Food Senses and Globalization - an examination of
links between food, the senses, and the idea of international
significance. Putting all of the senses on the agenda of food
history for the first time, this is the ideal volume for scholars
of food history, food studies and food culture, as well as social
and cultural historians. Putting all of the senses on the agenda of
food history for the first time, this is the ideal volume for
scholars of food history, food studies and food culture, as well as
social and cultural historians.
The nineteenth-century West saw extraordinary economic growth
and cultural change. This volume explores and explains the birth of
the modern world through the food it produced and consumed. Food
security vastly improved though malnutrition and famines persisted.
Scientific research radically altered the ways in which food and
its relation to the body were conceived: efficiency became the
watchword, norms the measure, and standardized goods the rule. At
the same time, the art of food became a luxury pursuit as interest
in gastronomy soared.
"A Cultural History of Food in the Age of Empire" presents an
overview of the period with essays on food production, food
systems, food security, safety and crises, food and politics,
eating out, professional cooking, kitchens and service work, family
and domesticity, body and soul, representations of food, and
developments in food production and consumption globally.
The nineteenth-century West saw extraordinary economic growth and
cultural change. This volume explores and explains the birth of the
modern world through the food it produced and consumed. Food
security vastly improved though malnutrition and famines persisted.
Scientific research radically altered the ways in which food and
its relation to the body were conceived: efficiency became the
watchword, norms the measure, and standardized goods the rule. At
the same time, the art of food became a luxury pursuit as interest
in gastronomy soared. A Cultural History of Food in the Age of
Empire presents an overview of the period with essays on food
production, food systems, food security, safety and crises, food
and politics, eating out, professional cooking, kitchens and
service work, family and domesticity, body and soul,
representations of food, and developments in food production and
consumption globally.
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