Writing food history : a global perspective / edited by Kyri W. Claflin and Peter Scholliers.

London ; New York : Berg, 2012.

viii, 296 pages ; 24 cm

Includes bibliographical references and index.

Introduction : Surveying global food historiography / Peter Scholliers and Kyri W. Claflin -- I. The West -- Food and drink in the ancient world / John Wilkins -- Food histories of the Middle Ages / Paul Freedman -- Food among the historians : early modern Europe / Kyri W. Claflin -- The many rooms in the house : research on past foodways in modern Europe / Peter Scholliers -- Sustenance, abundance, and the place of food in U.S. histories / Amy Bentley -- Five hundred years of fusion : histories of food in the Iberian world / Jeffrey M. Pilcher -- II. The Middle East -- Food studies in the Ottoman-Turkish historiography / Özge Samancı -- "Bread from heaven, bread from the earth" : recent trends in Jewish food history writing / Jonathan Brumberg-Kraus -- The historiography of Arab cuisine : issues and perspectives / Nawal Nasrallah -- III. South and East Asia -- New directions of research on Indian food / Krishnendu Ray -- The shadow of Shinoda Osamu : food research in East Asia / Katarzyna Cwiertka and Yujen Chen -- IV. Africa -- Writing on the African pot : recipes and cooking as historical knowledge / James C. McCann -- Conclusion : Contours of global food historiography / Peter Scholliers and Kyri W. Claflin.