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On the virtues of historical entomophagy / E. C. Spary and Anya Zilberstein -- A natural history of the kitchen / Anita Guerrini -- Digesting faith: eating God, man, and meat in seventeenth-century Rome / Bradford Bouley -- Food, population, and empire in the Hartlib Circle, 1639-1660 / Ted McCormick -- Perceptions of provenance: conceptions of wine, health, and place in Louis XIV's France / Alissa Aron -- Why drink water? Diet, materialisms, and British imperialism / Joyce E. Chaplin -- The shape of meat: preserving animal flesh in Victorian Britain / Rebecca J. H. Woods -- The introduction of chemical dyes into food in the nineteenth century / Carolyn Cobbold -- The technopolitics of food: the case of German prison food from the late eighteenth to the early twentieth centuries / Ulrike Thoms -- Nutritional modernity: the German case / Corinna Treitel -- The scientific lives of Chicha: the production of a fermented beverage and the making of expert knowledge in Bogotá, 1889-1939 / Stefan Pohl-Valero -- Historicizing "Indian systems of knowledge": Ayurveda, exotic foods, and contemporary antihistorical holisms / Projit Bihari Mukharji -- Local food and transnational science: new boundary issues of the caterpillar fungus in Republican China / Di Lu -- Hungry, thinking with animals: psychology and violence at the turn of the twentieth century / Dana Simmons -- World War II and the quest for time-insensitive foods / Deborah Fitzgerald -- Meat mimesis: laboratory-grown meat as a study in copying / Benjamin Aldes Wurgaft -- Breakfast at Buck's: informality, intimacy, and innovation in Silicon Valley / Steven Shapin.
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