Kyri W. Claflin teaches at Boston University and is the author of numerous articles including 'La Villette: The City of Blood, 1867-1914' in Meat, Modernity and the Rise of the Slaughterhouse (2008) and 'Les Halles and the Moral Market: Frigophobia Strikes in the Belly of Paris,' in the Oxford Symposium volume Food & Morality (2008).
Kyri W. Claflin teaches at Boston University and is the author of numerous articles including 'La Villette: The City of Blood, 1867-1914' in Meat, Modernity and the Rise of the Slaughterhouse (2008) and 'Les Halles and the Moral Market: Frigophobia Strikes in the Belly of Paris,' in the Oxford Symposium volume Food & Morality (2008).
Peter Scholliers is professor of Contemporary History at the Vrije Universiteit, Brussels, Belgium. He edited Food, Drink and Identity (Berg, 2001), Cooking, Eating and Drinking in Europe since the Middle Ages, and published Food Culture in Belgium and co-edited (with Fabio Parasecoli) A Cultural History of Food (Berg, 2011).
Writing Food History: A Global Perspective, Kyri W.Claflin, Peter Scholliers, 2012 一本关于“世界饮食写作史”的论文集。属于文献学作品。 随着饮食学科与包括但不限于人类学、社会学、艺术学等各类学科产生交叉,目前的食物写作成果越来丰富,如何高效寻找和阅读,现在...
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还没人写过短评呢
还没人写过短评呢