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Food History. A Feast of the Senses in Europe, 1750 to the Present

Abstract : 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.
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Directions of work or proceedings
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https://hal.inrae.fr/hal-03223901
Contributor : Martin Bruegel <>
Submitted on : Tuesday, May 11, 2021 - 11:27:55 AM
Last modification on : Monday, September 20, 2021 - 1:36:09 PM

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  • HAL Id : hal-03223901, version 1

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Sylvie Vabre, Martin Bruegel, Peter J. Atkins. Food History. A Feast of the Senses in Europe, 1750 to the Present. Routledge, 2021, 978-0-367-51558-4. ⟨hal-03223901⟩

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