Eating on the Move from the Eighteenth Century to the Present (Routledge Studies in Cultural History)

Synopsis

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 team 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.

Copyright:

2023

Book Details

Book Quality:

Publisher Quality

ISBN-13:

9781000893274

Related ISBNs:

9781003327820, 9781032356143, 9781032356136

Publisher:

Taylor and Francis

Date of Addition:

06/07/23

Copyrighted By:

selection and editorial matter, Rita d’Errico, Stefano Magagnoli, Peter Scholliers and Peter J. Atkins

Adult content:

No

Language:

English

Has Image Descriptions:

No

Categories:

History, Nonfiction, Social Studies

Submitted By:

Bookshare Staff

Usage Restrictions:

This is a copyrighted book.

Edited by:

Rita d’Errico

Edited by:

Stefano Magagnoli

Edited by:

Peter Scholliers

Edited by:

Peter J. Atkins