Fiche du document
Date
2021
Type de document
Périmètre
Langue
Identifiants
- handle: 10670/1.4t2ddu
- isbn: 978-0-367-51558-4
- hal: hal-03223901
Source
Collection
Organisation
Mots-clés
Sensory history Sensory vocabularies for foods Perception and knowledge-making Industrialization of the senses Nationhood GlobalizationSujets proches
Food habits Foraging behavior Foods Feeding behavior FoodsCiter ce document
Sylvie Vabre et al., « Food History. A Feast of the Senses in Europe, 1750 to the Present », HAL-SHS : histoire, ID : 10670/1.4t2ddu
Métriques
Partage / Export
Résumé
This book elevates the senses to a central role in the study of food history because the traditional focus upon food types, quantities, and nutritional values is incomplete without some recognition of smell, touch, sight, hearing, and taste. Four dimensions are treated : the development of sensory vocabularies for food, the industrialization of the senses, nationhood and the senses, and food senses and globalization.