{"id":170,"date":"2017-09-23T12:43:40","date_gmt":"2017-09-23T16:43:40","guid":{"rendered":"http:\/\/blogs.dickinson.edu\/403lit\/?p=170"},"modified":"2021-09-23T16:18:55","modified_gmt":"2021-09-23T20:18:55","slug":"charlotte-hayden-reading-list","status":"publish","type":"post","link":"https:\/\/blogs.dickinson.edu\/403lit\/2017\/09\/23\/charlotte-hayden-reading-list\/","title":{"rendered":"Charlotte Hayden, Reading List"},"content":{"rendered":"

Secondary Works<\/p>\n

    \n
  1. Counihan, Carole, and Penny Van Esterik, eds. Food and Culture: A Reader<\/em>. Routledge, 2013. 3rd<\/sup> Print.<\/li>\n
  2. David, Elizabeth. Spices, Salts, and Aromatics in the English Kitchen<\/em>.<\/li>\n
  3. Flandrin, Jean-Louis, Massimo Montanari, and Albert Sonnenfeld. Food: A Culinary History<\/em>. Columbia University Press, 2013. Web.<\/li>\n
  4. Grigson, Jane. Food with the Famous<\/em>.<\/li>\n
  5. Parasecoli, Fabio, and Peter Scholliers, gen. eds. A Cultural History of Food<\/em>. Vol 1-6. Bloomsbury, 2016. Print.<\/li>\n<\/ol>\n

    Academic Journal<\/p>\n

      \n
    1. Food, Culture, & Society: An International Journal of Multidisciplinary Research<\/em>. Published quarterly. Routledge. Run by The Association for the Study of Food and Society.<\/li>\n<\/ol>\n

      Keywords and Key Terms<\/p>\n

        \n
      1. \u201cFood culture\/society\u201d<\/li>\n
      2. \u201cFood history\u201d<\/li>\n
      3. \u201cGastronomy\u201d<\/li>\n<\/ol>\n

        Description<\/p>\n

        I compiled this list based on: two syllabi provided by my aunt, Professor Alison Anrather at Wagner College, who teaches classes on food history and society; stumbling upon books in the food studies section of the library; typing my keywords into Jumpstart; and a conversation with Prof. Su. Because I am not yet sure what portion of the world or segment of history I want to focus on in my thesis \u2013 though I am leaning towards Western Europe and perhaps focusing on nineteenth century English food consumption \u2013 I intentionally kept my list over-arching and broad. Food: A Culinary History<\/em>, Food and Culture: A Reader<\/em>, and A Cultural History of Food <\/em>will act as sturdy frameworks to contextualize the gradually narrowing scope of my research. Spices, Salts, and Aromatics in the English Kitchen <\/em>and Food with the Famous <\/em>will offer more detailed explorations of English-oriented food research and literary traditions of food writing.<\/p>\n

        Many questions currently frame my inquiry, some academic (in an effort to gear my food hobby towards a researchable topic), and some originating from pure intellectual curiosity. Why has food become the central focus of societies, and why would I argue that it has? What historical events \u2013 wars, famines \u2013 or traditions signify that cultures operate around the production of food and the social aspect of eating it? What were the food \u201cnorms\u201d in Antiquity, the Middle Ages, the Early Modern Period, and the past two hundred years, and how do all those varying approaches to or treatments of food illuminate the state of a culture\u2019s economy, commerce, or government? In summary, how does history support the notion that food is a cultural signifier? I realize the scope of history that I am exploring is extremely wide but I am excited to investigate my questions and hopefully emerge with a more detailed, exclusionary (in that it will provide specificity, not a limited perspective) focus for my thesis.<\/p>\n","protected":false},"excerpt":{"rendered":"

        Secondary Works Counihan, Carole, and Penny Van Esterik, eds. Food and Culture: A Reader. Routledge, 2013. 3rd Print. David, Elizabeth. Spices, Salts, and Aromatics in the English Kitchen. Flandrin, Jean-Louis, Massimo Montanari, and Albert Sonnenfeld. Food: A Culinary History. Columbia University Press, 2013. Web. Grigson, Jane. Food with the Famous. Parasecoli, Fabio, and Peter Scholliers, … Continue reading Charlotte Hayden, Reading List<\/span><\/a><\/p>\n","protected":false},"author":3038,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[145910,145911,1],"tags":[],"class_list":["post-170","post","type-post","status-publish","format-standard","hentry","category-2017-blog-posts","category-2017-reading-lists","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/blogs.dickinson.edu\/403lit\/wp-json\/wp\/v2\/posts\/170","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.dickinson.edu\/403lit\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.dickinson.edu\/403lit\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/403lit\/wp-json\/wp\/v2\/users\/3038"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/403lit\/wp-json\/wp\/v2\/comments?post=170"}],"version-history":[{"count":0,"href":"https:\/\/blogs.dickinson.edu\/403lit\/wp-json\/wp\/v2\/posts\/170\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.dickinson.edu\/403lit\/wp-json\/wp\/v2\/media?parent=170"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/403lit\/wp-json\/wp\/v2\/categories?post=170"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/403lit\/wp-json\/wp\/v2\/tags?post=170"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}