The Oxford handbook of food history

CONTENTS
Introduction / Jeffrey M. Pilcher

Part I. Food Histories
1. Food and the Annales School / Sydney Watts
2. Political Histories of Food / Enrique Ochoa
3. Cultural Histories of Food / Jeffrey M. Pilcher
4. Labor Histories of Food / Tracey Deutsch
5. Public Histories of Food / Rayna Green

Part II. Food Studies
6. Gendering Food / Carole Counihan
7. Anthropology of Food / R. Kenji Tierney and Emiko Ohnuki-Tierney
8. Sociology of Food / Sierra Burnett Clark and Krishnendu Ray
9. Geography of Food / Bertie Mandelblatt
10. Critical Nutrition Studies / Charlotte Biltekoff
11. Teaching with Food / Jonathan Deutsch and Jeffrey Miller

Part III. The Means of Production
12. Agricultural Production and Environmental History / Sterling Evans
13. Cookbooks as Historical Documents / Ken Albala
14. Empires of Food / Jayeeta Sharma
15. Industrial Food / Gabriella M. Petrick
16. Fast Food / Steve Penfold

Part IV. The Circulation of Food
17. Food, Mobility, and World History / Donna R. Gabaccia
18. The Medieval Spice Trade / Paul Freedman
19. The Columbian Exchange / Rebecca Earle
20. Food, Time, and History / Elias Mandala
21. Food Regimes / André Magnan
22. Culinary Tourism / Lucy M. Long

Part V. Communities of Consumption
23. Food and Religion / Corrie E. Norman
24. Food, Race, and Ethnicity / Yong Chen
25. National Cuisines / Alison K. Smith
26. Food and Ethical Consumption / Rachel Ankeny
27. Food and Social Movements / Warren Belasco