Food History : A Feast of the Senses in Europe, 1750 to the Present (Hardcover)

1. Introduction: European Food History and the Senses Sylvie Vabre, Martin Bruegel and Peter J. Atkins 2. An Equation of the Senses? A Puzzle in Food Historiography Martin Bruegel Part 1: Words, Symbols and Uses: Describing the Senses 3. The Elevation of Taste and the Senses in the Work of Grimod de La Reyniere (18th-Early 19th Century) Yuka Saito 4. Last but not Least: ?How the Cheese Board came to Crown the French Meal (18th-20th Century) Sylvie Vabre 5. A Tactile Dinner Party: The Futurist Cookbook and the Multisensory Experience of Food Agata Stronciwilk Part 2: Industrializing the Senses 6. The Industrialization of the Senses: British Cheese, 1750 to the Present Peter J. Atkins 7. The Sense of Reform, a Reform of the Senses? Belgian Working-class Diets, 1886-1905 Flore Guiot 8. ‘The machine known as the human being’: Food, the Sense of Taste and a Modernising Finland Ritva Kylli 9. Hidden from View: The Art of Suggestion on Canned Food Labels in the 20th Century Rita D’errico Part 3: Nationhood and the Senses 10. Sausages, Pork Delicacies and Take-away Meals: How German Butcher Immigrants Introduced New Tastes and New Ways of Buying Food in 19th Century Industrial Great Britain Karl-Heinz Wustner 11. Gendering Taste in Interwar Romania Raluca Parfentie 12. Full Shelves of Memories: Sensory Memory of Food and Nutrition in the Czech Lands before 1989 Martin Franc 13. The Palette of Tastes in Late Soviet Home Cooking Maria Kapkan Part 4: Food Senses and Globalization 14. The Construction of Planetary Taste: Balsamic Vinegar of Modena in the Age of Globalization Stefano Magagnoli 15. The ‘Offensive’ and ‘Abominable’ Spanish Garlic: American and Spanish Empires in their Fight for Cuba (circa 1840-1870s) Ilaria Berti 16. Experiencing Cannibalism: Sensory Knowledge of Cannibalism from 1770 to the End of the 19th Century Nicolas Cambon