Let's Cook History: The Renaissance Meal (Food History Documentary) - Timeline
By rachel laudan. Berkeley: University of California Press, Not long ago, people in different disciplines like sociology and history often lamented the scanty attention scholars paid to food and felt obligated to explain the intellectual validity of food studies. That is no longer the case. The outpouring of publications on food in recent years has turned food into a hot topic among both scholars and those who write for general audiences.
About the Book
Work in food studies gravitates toward the intimate and commensal, whereas new food-history encyclopedias tend to present global facts without sufficient analysis of global context. World histories of particular foods, though astute and informative, generally avoid analysis of the global systems in which they circulate. It not only shows what kinds of cuisine moved around the globe; it also offers a clear explanation of how and why. Laudan knows more about the world history of cooking than any other scholar alive, but she also does more with her knowledge than just filling pages with facts. Cuisine and Empire is organized by a theoretical framework that structures her argument about how world history works. Cuisines moved with conquest, whether accomplished with swords, powerful religious ideas, or both.