A Cultural History of Food in the Age of Empire


Book Description

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.







Cuisine and Empire


Book Description

Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in “culinary philosophy”—beliefs about health, the economy, politics, society and the gods—prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan’s innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.




A Cultural History of the Human Body in the Age of Empire


Book Description

"The "long nineteenth century" was an age of empire and empire builders, of state formation and expansion, and of colonial and imperial wars and conquest throughout most of the world. It was also an age that saw enormous changes in how people gave meaning to and made sense of the human body. Spanning the period from 1800 to 1920, this volume takes up a host of topics in the cultural history of the human body, including the rise of modern medicine and debates about vaccination, the representation of sexual perversity, developments in medical technology and new conceptions of bodily perfection. A Cultural History of the Human Body in the Age of Empire presents an overview of the period with essays on the centrality of the human body in birth and death, health and disease, sexuality, beauty and concepts of the ideal, bodies marked by gender, race, class and disease, cultural representations and popular beliefs, and self and society."--Bloomsbury Publishing




A Cultural History of Food in the Age of Empire


Book Description

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.




A Cultural History of Gardens in the Modern Age


Book Description

Landscape architecture and garden-making have witnessed huge changes during the twentieth-century, and the impact of these will continue to be discussed and interpreted in the twenty-first. New materials and responses to different social conditions, along with new attitudes to how gardens are perceived and interpreted and above all the relationship of built work to the larger landscape of territory and society - all have challenged long-held practices of garden-making, even while those same traditions continue to be at the centre of both designers and users.




The Fruits of Empire


Book Description

The Fruits of Empire is a history of American expansion through the lens of art and food. In the decades after the Civil War, Americans consumed an unprecedented amount of fruit as it grew more accessible with advancements in refrigeration and transportation technologies. This excitement for fruit manifested in an explosion of fruit imagery within still life paintings, prints, trade cards, and more. Images of fruit labor and consumption by immigrants and people of color also gained visibility, merging alongside the efforts of expansionists to assimilate land and, in some cases, people into the national body. Divided into five chapters on visual images of the grape, orange, watermelon, banana, and pineapple, this book demonstrates how representations of fruit struck the nerve of the nation’s most heated debates over land, race, and citizenship in the age of high imperialism.




Food Cultures of the World Encyclopedia [4 volumes]


Book Description

This comprehensive reference work introduces food culture from more than 150 countries and cultures around the world—including some from remote and unexpected peoples and places. From babka to baklava to the groundnut stew of Ghana, food culture can tell us where we've been—and maybe even where we're going. Filled with succinct, yet highly informative entries, the four-volume Food Cultures of the World Encyclopedia covers all of the planet's nation-states, as well as various tribes and marginalized peoples. Thus, in addition to coverage on countries as disparate as France, Ethiopia, and Tibet, there are also entries on Roma Gypsies, the Maori of New Zealand, and the Saami of northern Europe. There is even a section on food in outer space, detailing how and what astronauts eat and how they prepare for space travel as far as diet and nutrition are concerned. Each entry offers information about foodstuffs, meals, cooking methods, recipes, eating out, holidays and celebrations, and health and diet. Vignettes help readers better understand other cultures, while the inclusion of selected recipes lets them recreate dishes from other lands.




A Cultural History of the Sea in Antiquity


Book Description

The sea is omnipresent in the ancient cultures of the Mediterranean basin. It is an inexhaustible source of food, but also a well-traveled roadway and a means to communicate, trade with, or wage war against one's neighbors. Perhaps because these practical meanings of the sea were so deeply embedded in daily life, the sea also had a profound religious and symbolic significance for ancient people, from the worship of sea-deities by anxious mariners to the creation of intricate literary devices based on 'the wine-dark sea' and concepts such as insularity. People even imagined that, at the edge of the world, where the ocean meets the sky, was the entrance to the Underworld as well as to Olympus, the realm of the gods. In between these distant mythical shores and the well-known contours of the Mediterranean was a space where all utopias and dystopias could be projected-a space to discover and rediscover endlessly. This volume addresses the constant interplay between the real and the imaginary significance of the sea in ancient thought, from philosophy and science to shipbuilding, trade routes, military technology, poetry, mythmaking, and iconography. The volume spans a period of almost two millennia and an area that covers Spain to India and China, and West Africa to the British Isles, demonstrating the global interconnection of cultures and trade, conceived in its broadest possible sense, in the ancient world.




A Cultural History of Food in the Medieval Age


Book Description

Europe was formed in the Middle Ages. The merging of the traditions of Roman-Mediterranean societies with the customs of Northern Europe created new political, economic, social and religious structures and practices. Between 500 and 1300 CE, food in all its manifestations, from agriculture to symbol, became ever more complex and integral to Europe's culture and economy. The period saw the growth of culinary literature, the introduction of new spices and cuisines as a result of trade and war, the impact of the Black Death on food resources, the widening gap between what was eaten by the rich and what by the poor, as well as the influence of religion on food rituals. A Cultural History of Food in the Medieval Age 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.