Food history : a feast of the senses in Europe, 1750 to the present /: a feast of the senses in Europe, 1750 to the present. (2021)
- Record Type:
- Book
- Title:
- Food history : a feast of the senses in Europe, 1750 to the present /: a feast of the senses in Europe, 1750 to the present. (2021)
- Main Title:
- Food history : a feast of the senses in Europe, 1750 to the present
- Further Information:
- Note: Edited by Sylvie Vabre, Martin Bruegel, Peter J. Atkins.
- Editors:
- Vabre, Sylvie
Bruegel, Martin, 1960-
Atkins, P. J (Peter J.) - Contents:
- 1. Introduction: European food history and the senses 1 SYLVIE VABRE, MARTIN BRUEGEL AND PETER J. ATKINS 2. An equation of the senses? A puzzle in food historiography 8 MARTIN BRUEGEL PART I Words, symbols and uses: Describing the senses 23 3. The elevation of taste and the senses in the work of Grimod de La Reynière (18th-early 19th century) 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 multisensory experience of food 51 AGATA STRONCIWILK PART II Industrializing the senses 65 6. The industrialization of the senses: British cheese, 1750 to the present 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 RITA D’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 157 MARIA1. Introduction: European food history and the senses 1 SYLVIE VABRE, MARTIN BRUEGEL AND PETER J. ATKINS 2. An equation of the senses? A puzzle in food historiography 8 MARTIN BRUEGEL PART I Words, symbols and uses: Describing the senses 23 3. The elevation of taste and the senses in the work of Grimod de La Reynière (18th-early 19th century) 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 multisensory experience of food 51 AGATA STRONCIWILK PART II Industrializing the senses 65 6. The industrialization of the senses: British cheese, 1750 to the present 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 RITA D’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 157 MARIA KAPKAN 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 … (more)
- Edition:
- 1st
- Publisher Details:
- London : Routledge
- Publication Date:
- 2021
- Extent:
- 1 online resource, illustrations (black and white)
- Subjects:
- 394.12094
Food habits -- Europe -- History
Food -- Sensory evaluation
Food industry and trade -- Europe - Languages:
- English
- ISBNs:
- 9781000390964
9781000390919
9781003054412 - Related ISBNs:
- 9780367515584
- Notes:
- Note: Includes bibliographical references and index.
Note: Description based on CIP data; resource not viewed. - Access Rights:
- Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
- Access Usage:
- Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.
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- Available online (eLD content is only available in our Reading Rooms) ↗
- Physical Locations:
- British Library HMNTS - ELD.DS.606216
- Ingest File:
- 04_085.xml