Diane Kirkby / Tanja Luckins

Dining on Turtles

Food Feasts and Drinking in History
Herausgegeben:Kirkby, D.; Luckins, T.

• Gebundenes Buch

Produktbeschreibung

As gentlemen of the Royal Society in London sat down to their turtle dinner in 1793 they were participating in an historical event: an act simultaneously of fine dining and colonialism. Feasting and drinking, the communities in which they occurred, and larger themes of historical significance are explored here offering new insights into the past.

Produktdetails

• Verlag: Macmillan Education / Palgrave Macmillan UK / Springer Palgrave Macmillan
• Artikelnr. des Verlages: 978-0-230-51715-8
• 2007
• Seitenzahl: 208
• Erscheinungstermin: 13. November 2007
• Englisch
• Abmessung: 221mm x 147mm x 17mm
• Gewicht: 406g
• ISBN-13: 9780230517158
• ISBN-10: 0230517153
• Artikelnr.: 22745958

Autorenporträt

KEN ALBALA Professor of History, the University of the Pacific, Stockton California, USA SARAH BLACK Postgraduate student in History, the University of Adelaide, Australia JOHN CASHMERE Honorary Research Associate, School of Historical and European Studies, La Trobe University, Australia GEORGE COLPITTS Assistant Professor in History, University of Calgary, Canada PATRICIA HILL Researcher and History Graduate of La Trobe University, Australia TINA KALIVAS Associate Lecturer, La Trobe University, Australia DIANE E. KIRKBY Reader in History, La Trobe University, Australia TANJA LUCKINS School of Historical and European Studies, La Trobe University, Australia A. LYNN MARTIN Research Fellow, University of Adelaide, Australia CHRIS MCCONVILLE Lecturer in History and Urban Planning, the University of the Sunshine Coast, Queensland, Australia BERYL RAWSON Professor Emeritus and Visiting Fellow, the Australian National University, Canberra, Australia BARBARA SANTICH Program Manager, the Le Cordon Bleu Graduate Program in Gastronomy, University of Adelaide, UK ALEX TYRRELL Reader and Associate Professor in History, La Trobe University, Australia

Inhaltsangabe

Introduction: Of Turtles, Dining and the Importance of History in Food, Food in History; D.E.Kirkby , T.Luckins & B.Santich PART I: Feasting Past and Present Banquets in Ancient Rome: Participation, Presentation and Perception; B.Rawson Food and Feasts as Propaganda in Late Renaissance Italy; K.Albala Feasting on National Identity: Whisky, Haggis and Celebrations of Scottishness in the Nineteenth Century; A.Tyrrell , P.Hill & D.Kirkby Moose Nose and Buffalo Hump: Food Exchange in the British North American Fur Trade, 1780-1840; G.Colpitts Competing for Cultural Honours: Cosmopolitanism, Food, Drink and the Olympic Games, Melbourne, 1956; T.Luckins PART II: Food, Drink and Community Cider, Oysters and Tavern Sociability: Ritual, Violence and Young Men in Early Modern Rural France; J.Cashmere The Reform of Popular Drinking in Late Medieval and Early Modern Europe; A.L.Martin 'Beer, Women and Grub': Pubs, Food and the Industrial Working Class; D.Kirkby Community Cookbooks, Women and the 'Building of Civil Society', Australia, 1900-1938; S.Black Remembering Cyprus: 'Traditional' Cooking and Food Preparation in the Memories of Greek Cypriot Emigrants; T.Kalivas 'Just Sugar?' Food and Landscape along Queensland's Sunshine Coast; C.McConville