Oxford Handbook of Food History

Introduction
Jeffrey M. Pilcher

Part I. Food Histories
1. Food and the Annales School, Sydney Watts
2. Political Histories of Food, Enrique Ochoa
3. Cultural Histories of Food, Jeffrey M. Pilcher
4. Labor Histories of Food, Tracey Deutsch
5. Public Histories of Food, Rayna Green

Part II. Food Studies
6. Gendering Food, Carole Counihan
7. Anthropology of Food, R. Kenji Tierney and Emiko Ohnuki-Tierney
8. Sociology of Food, Sierra Burnett Clark and Krishnendu Ray
9. Geography of Food, Bertie Mandelblatt
10. Critical Nutrition Studies, Charlotte Biltekoff
11. Teaching with Food, Jonathan Deutsch and Jeffrey Miller

Part III. The Means of Production
12. Agricultural Production and Environmental History, Sterling Evans
13. Cookbooks as Historical Documents, Ken Albala
14. Empires of Food, Jayeeta Sharma
15. Industrial Food, Gabriella M. Petrick
16. Fast Food, Steve Penfold

Part IV. The Circulation of Food
17. Food, Mobility, and World History, Donna R. Gabaccia
18. The Medieval Spice Trade, Paul Freedman
19. The Columbian Exchange, Rebecca Earle
20. Food, Time, and History, Elias Mandala
21. Food Regimes, Andre Magnan
22. Culinary Tourism, Lucy M. Long

Part V. Communities of Consumption
23. Food and Religion, Corrie E. Norman
24. Food, Race, and Ethnicity, Yong Chen
25. National Cuisines, Alison K. Smith
26. Food and Ethical Consumption, Rachel Ankeny
27. Food and Social Movements, Warren Belasco

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• História social e cultural
• Comida e sociedade
• História geral e do mundo
• Culinária comida / bebida e etc