A Cultural History of Food (in Antiquity, in the Medieval Age, in the Renaissance, in the Early Modern Age, in the Age of Empire, in the Modern age) By Peter Scholliers, Fabio Parasecoli, Paul Erdkamp, Amy Bentley, and Ken Albala

https://www.academia.edu/398788/A_Cultural_History_of_Food_in_Antiquity_in_the_Medieval_Age_in_the_Renaissance_in_the_Early_Modern_Age_in_the_Age_of_Empire_in_the_Modern_age_ A Cultural History of Food presents an authoritative survey from ancient times to the present. This set of six volumes covers nearly 3,000 years of food and its physical, spiritual, social and cultural dimensions. 1. A Cultural History of Food in Antiquity (800 BCE - 500 CE) 2. A Cultural History of Food in the Medieval Age (500 - 1300) 3. A Cultural History of Food in the Renaissance (1300 - 1600) 4. A Cultural History of Food in the Early Modern Age (1600 - 1800) 5. A Cultural History of Food in the Age of Empire (1800 - 1900) 6. A Cultural History of Food in the Modern Age (1920 - 2000) Each volume discusses the same themes in its chapters: 1. Food Production 2. Food Systems 3. Food Security, Safety and Crises 4. Food and Politics 5. Eating Out 6. Professional Cooking, Kitchens and Service Work 7. Family and Domesticity 8. Body and Soul 9. Food Representations 10. World Developments This structure means readers can either have a broad overview of a period by reading a volume or follow a theme through history by reading the relevant chapter in each volume. ...