1시간 1분
Episode 12: Food History and Food in Historical Study Interdisciplinary History Pod
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- 역사
Inspired by the virtual launch event for the digital archival exhibition From Our Mothers' Kitchens': Cooking in Rural Canada put on by Archival and Special Collections at the University of Guelph, this episode features Viktoria and Sloan discussing topics in food history and theory. Viktoria gives some perspective into the historiographical trends in the way historians treat food in history. Sloan presents arguments made by scholars as to the potential for interdisciplinary work on topics relating to historical food and recipes. Together in this episode your hosts hope to get you thinking about the things we eat as primary sources of our era and to consider how future historians will look back on our contemporary.
If you wish that you were listening to our podcast live on a street corner or public park so that you could drop some spare change in a conveniently placed ball cap on the ground: you can do the next best thing by joining our Patreon for a few dollars a month at: https://www.patreon.com/interdis_hist
Citations
Claflin, Kyri, and Peter Scholliers. 2012. Writing Food History : A Global Perspective. English ed. Berg.
Pilcher, Jeffery M. 2017 Food in Word History. 2nd edition. Themes in World History. Routledge, Taylor & Francis Group
Voss, Kimberly Wilmot. 2014. The Food Section : Newspaper Women and the Culinary Community. Lanham: Rowman & Littlefield Publishers
Follow or reach out to us on our social media or email us at: interdisciplinaryhistgroupmu@gmail.com.
Twitter: https://twitter.com/HistatMac
Instagram: https://www.instagram.com/historyatmac/
Youtube: https://www.youtube.com/channel/UCcsB7Q-NyysE7TiR7vN442A?app=desktop
Website: https://interdisciplinaryh.wixsite.com/mysite
Please support us on Patreon! https://www.patreon.com/interdis_hist
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Send in a voice message: https://podcasters.spotify.com/pod/show/interdis-history-group/message
Inspired by the virtual launch event for the digital archival exhibition From Our Mothers' Kitchens': Cooking in Rural Canada put on by Archival and Special Collections at the University of Guelph, this episode features Viktoria and Sloan discussing topics in food history and theory. Viktoria gives some perspective into the historiographical trends in the way historians treat food in history. Sloan presents arguments made by scholars as to the potential for interdisciplinary work on topics relating to historical food and recipes. Together in this episode your hosts hope to get you thinking about the things we eat as primary sources of our era and to consider how future historians will look back on our contemporary.
If you wish that you were listening to our podcast live on a street corner or public park so that you could drop some spare change in a conveniently placed ball cap on the ground: you can do the next best thing by joining our Patreon for a few dollars a month at: https://www.patreon.com/interdis_hist
Citations
Claflin, Kyri, and Peter Scholliers. 2012. Writing Food History : A Global Perspective. English ed. Berg.
Pilcher, Jeffery M. 2017 Food in Word History. 2nd edition. Themes in World History. Routledge, Taylor & Francis Group
Voss, Kimberly Wilmot. 2014. The Food Section : Newspaper Women and the Culinary Community. Lanham: Rowman & Littlefield Publishers
Follow or reach out to us on our social media or email us at: interdisciplinaryhistgroupmu@gmail.com.
Twitter: https://twitter.com/HistatMac
Instagram: https://www.instagram.com/historyatmac/
Youtube: https://www.youtube.com/channel/UCcsB7Q-NyysE7TiR7vN442A?app=desktop
Website: https://interdisciplinaryh.wixsite.com/mysite
Please support us on Patreon! https://www.patreon.com/interdis_hist
---
Send in a voice message: https://podcasters.spotify.com/pod/show/interdis-history-group/message
1시간 1분