Table of 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
 

About the Author

E. C. Spary is a reader in the history of modern European knowledge at the University of Cambridge.

Anya Zilberstein is associate professor of history at Concordia University in Montreal.