Peter J. Atkins – författare

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.

This book focuses on food and meals consumed during travel since the transport revolution and examines the ways in which the introduction of new forms of transport (propelled by steam and petrol engines), not only affected the way people travel but also led to a transformation in the way we eat.

Eating on board a train is different from eating on a ship, and the same is true for other forms of transport. Such differences are not simply a question of quality or variations of menu; a unique history has defined each of these different situations, a history which is still largely to be studied. This volume contains contributions from a mix of established food historians and young researchers. Social and economic history overlap with cultural history approaches and forays into the fields of linguistics and art, confirming that the field of food history, and more generally food studies, is by definition a field of transdisciplinary and border research.

This volume will be of interest for scholars within the field of food history, food studies, and food culture, as well as social and cultural historians dealing with industrialization or social policy.

This book focuses on food and meals consumed during travel since the transport revolution and examines the ways in which the introduction of new forms of transport (propelled by steam and petrol engines), not only affected the way people travel but also led to a transformation in the way we eat.

Eating on board a train is different from eating on a ship, and the same is true for other forms of transport. Such differences are not simply a question of quality or variations of menu; a unique history has defined each of these different situations, a history which is still largely to be studied. This volume contains contributions from a mix of established food historians and young researchers. Social and economic history overlap with cultural history approaches and forays into the fields of linguistics and art, confirming that the field of food history, and more generally food studies, is by definition a field of transdisciplinary and border research.

This volume will be of interest for scholars within the field of food history, food studies, and food culture, as well as social and cultural historians dealing with industrialization or social policy.

This book uses food to explore the uneven and multifaceted encounters between European imperial societies and their colonies, examining the cultural, social, political and economic forces behind European empires.

Food is a key focus of current transdisciplinary and border research, and these chapters uncover hidden aspects of imperial dynamics and the search for food in European expansion. Containing contributions from a mix of established food historians and young researchers in the field, the collection utilizes a range of sources including colonial government records, trademark and patent records, cookery books, agronomic and botanical treaties, television shows, newspaper and magazine articles and advertisements. While the book discusses empires’ influence on the colonies and their foodways, it also reveals inter-imperial connections and interdependence by highlighting the effect of colonial foods on the metropoles.

European Empires on a Plate is a valuable resource for scholars in the fields of food history, food studies and food culture, as well as social and cultural historians.

This book uses food to explore the uneven and multifaceted encounters between European imperial societies and their colonies, examining the cultural, social, political and economic forces behind European empires.

Food is a key focus of current transdisciplinary and border research, and these chapters uncover hidden aspects of imperial dynamics and the search for food in European expansion. Containing contributions from a mix of established food historians and young researchers in the field, the collection utilizes a range of sources including colonial government records, trademark and patent records, cookery books, agronomic and botanical treaties, television shows, newspaper and magazine articles and advertisements. While the book discusses empires’ influence on the colonies and their foodways, it also reveals inter-imperial connections and interdependence by highlighting the effect of colonial foods on the metropoles.

European Empires on a Plate is a valuable resource for scholars in the fields of food history, food studies and food culture, as well as social and cultural historians.