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Eating on the Move from the Eighteenth Century to the Present.
・ISBN 978-1-032-35613-6 2023 hard GB£ 171.99
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・ISBN 978-1-032-35614-3 2024 paper GB£ 43.99
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電子版あり 大学・学術機関向け電子ブック（eBook）ISBN 978-1-003-32782-0
| 著者・編者 | Magagnoli, Stefano / Scholliers, Peter et al. (eds.), |
|---|---|
| シリーズ | Routledge Studies in Cultural History |
| 出版社 | (Routledge, UK) |
| 出版年月 | 2023.06 |
| ページ数 | 244 pp. |
| 言語 | ENG |
| ニュース番号 | ＜695-2050＞ |
解説
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.