Food and drink in history.

Food and drink in history.

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Bibliographic Details
Uniform title:Food and drink in history (Adam Matthew Digital (Firm))
Imprint:Marlborough, Wiltshire, UK : Adam Matthew Digital
Description:1 online resource
Language:English
Subject:
Food -- History -- Sources.
Beverages -- History -- Sources.
Beverages.
Food.
Electronic reference sources.
Databases.
History.
Sources.
Databases.
Format: E-Resource Video Journal
URL for this record:http://pi.lib.uchicago.edu/1001/cat/bib/13005799
Hidden Bibliographic Details
Other authors / contributors:Adam Matthew Digital (Firm), issuing body.
Frequency:Updated irregularly
Date / volume:Began in 2019.
Digital file characteristics:text file
image file
video file
PDF PNG JPEG
Notes:Materials sourced from: University of Michigan; Michigan State University; University of California, San Diego; Hagley Museum & Library; Winterthur Library; State Library of New South Wales; the British Library; the National Archives; History of Advertisting Trust; Brotherton Library; University of Leeds; London School of Economics; New York Academy of Medicine; Schlesinger Library; the British Film Institute; California Polytechnic University, Pomona; Bristol City Archives; and Dolph Briscoe Center for American History.
Contents viewed on January 25, 2021; title from database home page.
Summary:From feast to famine, explore primary source material documenting the story of food and drink throughout history. This resource aims to represent a range of key food and drink history stories from the evolution of food within everyday life to haute cuisine, charting key issues around agriculture and food production, and looking into advertising histories of key food and drink brands. The materials in this collection illustrate the deep links between food and identity, politics, power, gender, race, and socio-economic status. Material has been sourced from institutions across the United States, the United Kingdom and Australia with a focus on gaining as global a view on food history as possible. The bulk of the material ranges from the sixteenth century to the early twenty-first century. Module 2 includes six rare Apicius cookbooks, the earliest of which dates from the ninth century. The resource consists primarily of documents, but includes videos of interviews and cooking demonstrations, as well as a visual gallery that includes photographs, trade cards, menus, objects, and more. Also includes a recipe-of-the-day feature.

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