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