Description
Book SynopsisTable of ContentsOn 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 Notes on Contributors
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