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Verlagsinformation :: Publisher's information
The story of food and drink is a unique lens through which to view social and cultural history. The materials in this collection illustrate the deep links between food and identity, politics, power, gender, race, and socio-economic status, as well as charting key issues such as agriculture, nutrition, and food production.
Explore a wide range of primary source material, including printed and manuscript cookbooks, advertising ephemera, government reports, films, and illustrated content - revealing the evolution of food and drink within everyday life and the public sphere. The unique material in this collection has been sourced from across the globe to reflect a wide range of food cultures and traditions, creating an unparalleled research resource.
Period Covered
Highlights
- Early, influential and rare cookbooks from the Janice Bluestein Longone Culinary Archive at the University of Michigan
- Cookbook collections from the University of California San Diego and Michigan State University, with a focus on Mexican, Latin American, Pacific Rim, Chinese, early Californian, African and Asian cuisines
- A collection of manuscript cookbooks providing a unique insight into early household recipes and remedies
- Material from the Chaston Chapman Brewing collection and the Seagram Company Archive explains brewing, winemaking, and the legal issues surrounding alcohol
- Government papers from the Ministry of Food at The National Archives
- Papers from the Audrey Richards collection, a pioneering anthropologist, including diaries and correspondence
Source Archives
- University of Michigan
- Michigan State University
- Brotherton Library, University of Leeds
- The National Archives
- Hagley Museum & Library
- The British Library
- University of California, San Diego
- London School of Economics and Political Science
- Winterthur
- History of Advertising Trust
- State Library of New South Wales
Material Types
- Printed and manuscript cookbooks from across the globe
- Government papers
- Company reports and pamphlets
- Periodicals
- Advertising and food packaging
- Marketing reports and research papers
- Correspondence and diaries
- Ephemera, including menus, booklets, posters, adverts and leaflets
Editorial Board
- Martin Bruegel, Institut National de la Recherche Agronomique
- Beth Forrest, Culinary Institute of America
- Ai Hisano, Kyoto University
- Roger Horowitz, Hagley Museum and Library
- Beat Kumin, University of Warwick
- James McCann, Boston University
- Anne Murcott, SOAS University of London
- Jeffrey Pilcher, University of Toronto
- Peter Scholliers, Vrije Universiteit Brussel
- William Woys, Weaver
Subjects
- Food regulation and adulteration
- Alcohol production and consumption
- Global and ethnic cuisines
- Food rituals, feasting, and religion
- Gastronomy
- Food retailing
- Health, nutrition, and diet
Key Features
- Handwritten Text Recognition (HTR) technology to enable full-text searching of the manuscript cookbook collection
- Contextual essays
- Video interviews
- Case studies
- Visual gallery
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