Food and drink in history
Subtitle: selections from the Annales, économies, sociétes, civilisations, volume 5
By: edited by Robert Forster and Orest Ranum ; translated by Elborg Forster and Patricia M. Ranum.
Contributors: Forster, Robert, 1926-; Ranum, Orest A.
Publisher: Johns Hopkins University Press
Published: 1979
Place of publication: Baltimore
Language: eng; fre
Number of pages: 173
Subjects: Food -- History -- Addresses, essays, lectures; Diet -- History -- Addresses, essays, lectures
Other titles: Annales (Paris, France : 1946)
Description: The study of food reflects the relationship among climatic, demographic, productive, technological and cultural trends in history. Dietary customs assist in fashioning the tone and direction of society. The text addresses the issues of economic, nutritional, psychosociological and cultural approaches to food and history in a series of eleven articles. The articles explore the methodological approach to nutrition history ; changes in food consumption patterns, subsistence level in relation to food consumption, agricultural productivity, consumer tastes and the language of food in dietary laws, codes and as a system of communication.
Notes: Includes bibliographical references.
Table of contents: title: Aymard, M. Toward the history of nutrition.; title: Morineau, M. The potato in the eighteenth century.; title: Revel, J. A capital city's privileges.; title: Hémardinquer, J.-J. The family pig of the ancien régime.; title: Frijhoff, W. and Julia, D. The diet in boardings schools at the end of the ancien régime.; title: Leclant, J. Coffee and cafés in Paris, 1644-1693.; title: Aron, J.-P. The art of using leftovers, Paris, 1850-1900.; title: Thuillier, G. Water supplies in nineteenth-century Nivernais.; title: Soler, J. The semiotics of food in the Bible.; title: Bonnet, J.-C. The culinary system in the Encyclopédie.; title: Barthes, R. Toward a psychosociology of contemporary food consumption.