Osiris, Volume 35
Food Matters: Critical Histories of Food and the Sciences
364 pages
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6-3/4 x 10
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© 2020
- Contents
Table of Contents

Contents
On the Virtues of Historical Entomophagy
E. C. Spary and Anya Zilberstein
A Natural History of the Kitchen
Anita Guerrini
Digesting Faith: Eating God, Man, and Meat in Seventeenth-Century Rome
Bradford Bouley
Food, Population, and Empire in the Hartlib Circle, 1639–1660
Ted McCormick
Perceptions of Provenance: Conceptions of Wine, Health, and Place in Louis XIV’s France
Alissa Aron
Why Drink Water? Diet, Materialisms, and British Imperialism
Joyce E. Chaplin
The Shape of Meat: Preserving Animal Flesh in Victorian Britain
Rebecca J. H. Woods
The Introduction of Chemical Dyes into Food in the Nineteenth Century
Carolyn Cobbold
The Technopolitics of Food: The Case of German Prison Food from the Late Eighteenth to the Early Twentieth Centuries
Ulrike Thoms
Nutritional Modernity: The German Case
Corinna Treitel
The Scientific Lives of Chicha: The Production of a Fermented Beverage and the Making of Expert Knowledge in Bogotá, 1889–1939
Stefan Pohl-Valero
Historicizing “Indian Systems of Knowledge”: Ayurveda, Exotic Foods, and Contemporary Antihistorical Holisms
Projit Bihari Mukharji
Local Food and Transnational Science: New Boundary Issues of the Caterpillar Fungus in Republican China
Di Lu
Hungry, Thinking with Animals: Psychology and Violence at the Turn of the Twentieth Century
Dana Simmons
World War II and the Quest for Time-Insensitive Foods
Deborah Fitzgerald
Meat Mimesis: Laboratory-Grown Meat as a Study in Copying
Benjamin Aldes Wurgaft
Breakfast at Buck’s: Informality, Intimacy, and Innovation in Silicon Valley
Steven Shapin
Notes on Contributors
Index
E. C. Spary and Anya Zilberstein
A Natural History of the Kitchen
Anita Guerrini
Digesting Faith: Eating God, Man, and Meat in Seventeenth-Century Rome
Bradford Bouley
Food, Population, and Empire in the Hartlib Circle, 1639–1660
Ted McCormick
Perceptions of Provenance: Conceptions of Wine, Health, and Place in Louis XIV’s France
Alissa Aron
Why Drink Water? Diet, Materialisms, and British Imperialism
Joyce E. Chaplin
The Shape of Meat: Preserving Animal Flesh in Victorian Britain
Rebecca J. H. Woods
The Introduction of Chemical Dyes into Food in the Nineteenth Century
Carolyn Cobbold
The Technopolitics of Food: The Case of German Prison Food from the Late Eighteenth to the Early Twentieth Centuries
Ulrike Thoms
Nutritional Modernity: The German Case
Corinna Treitel
The Scientific Lives of Chicha: The Production of a Fermented Beverage and the Making of Expert Knowledge in Bogotá, 1889–1939
Stefan Pohl-Valero
Historicizing “Indian Systems of Knowledge”: Ayurveda, Exotic Foods, and Contemporary Antihistorical Holisms
Projit Bihari Mukharji
Local Food and Transnational Science: New Boundary Issues of the Caterpillar Fungus in Republican China
Di Lu
Hungry, Thinking with Animals: Psychology and Violence at the Turn of the Twentieth Century
Dana Simmons
World War II and the Quest for Time-Insensitive Foods
Deborah Fitzgerald
Meat Mimesis: Laboratory-Grown Meat as a Study in Copying
Benjamin Aldes Wurgaft
Breakfast at Buck’s: Informality, Intimacy, and Innovation in Silicon Valley
Steven Shapin
Notes on Contributors
Index
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