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New Resource: Food and Drink in History (Module 2)

Continuing themes explored in Module I of Food and Drink in History, the content in this second module offers a platform from which to study the historical links between food and identity, politics and power, gender, race, and socio-economic status. Sourced from archives including University of Michigan and the Brotherton Library at the University of Leeds, key topics covered include agriculture, sustainability, nutrition, food production, the Californian wine industry, the Irish Potato Famine, wartime rationing, African American cookbooks, and much more.

Title of Resource: 
Food and Drink in History (Module 2)
Type of Resource: 
Primary Sources
Vendor: 
Adam Matthew
Dates of Coverage: 
1514-2010
Key Subject Areas: 
Food Technologies, Food Regulation and Adulteration, Food and Gender, Alcohol and Beverage, Food Packaging and Advertising, Global and Ethnic Cuisines, Restaurants and Gastronomy, Food Rituals, Health and Nutrition