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"Cake History."
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Cake: An Early Modern Chronicle of Trade, Technology, and Exchange
To consider cake as a field of study or even as a case study seems a bit of a sweet indulgence, given that cake is hardly fundamental to the quotidian needs of good nutrition or a good meal. Rather, as Sir Toby indicates to the puritanical Malvolio, cake is (like ale), something that is part of revelry and celebration-a luxury. Yet, if we consider its history from the sixteenth to the eighteenth centuries (and beyond), cake provides a narrative of Europe's engagement with global exploration, colonization, and trade; the development of chemistry and technology; and the illusive networks and communities of recipe exchange. Thus, to study cake is to study culture, with its political, economic, technological, and artistic complexities.
Book Chapter
Having Our Cake and Eating it Too: Food's Place in Environmental History, a Forum
Blending methodologies of history, anthropology, cultural studies, and gender studies, anthropologist Jane Dusselier's work has helped to shape the emerging field of food studies through works that have engaged everything from food's importance in place-making in Japanese internment camps to cultural constructions of candy during the Gilded Age. Whether through analyses of ethnic and cultural constructions of taste or the development of the sense of disgust, we propose that environmental history can provide a flexible, interdisciplinary, and insightful window on relationships among ecologies of place, sensory experience, identity, and food, which can only serve to further expand and enrich the fields of food studies, social and cultural history, and, of course, environmental history.
Journal Article
Cake : a slice of British life
A sumptuous, celebratory tour of the cakes that define our lives.
Book
Understandings of Food as Culture
Paying special attention to the gendered power infused in this commodity, I concentrated on how images of white middle-class women as indulgent, seductive bonbon consumers aided in mediating tensions between conventional Victorian values and hedonistic ideals associated with the Gilded Age. Tied to ingredients and farming techniques found in the local environment rather than people creating food that remains unchanged over time, indigenous food practices are not always acts of cultural preservation but also signal cultural fluidity, agency, and adaptability.
Journal Article
Sensory Deprivation: Taste as a Useful Category of Analysis in Environmental History
[...] as a teenager I struggled to choose between culinary arts school and college. [...] as someone who has lived in northern California's Central Valley for the past eight years, I daily confront the best and worst aspects of modern agriculture's ecological, culinary, socio-economic, and public-health consequences. [...] we must also define food in broader terms when examining its relationship to environmental history, so that we include current work by both Kathleen Brosnan and Victor Geraci on northern California as the origin for relationships among immigrant entrepreneurs, industrial viticulture, enology and food production, culinary tourism, regional food cultures, and urban lifestyles, all of which push notions of taste and environment even further.14 I think it is safe to say that this discussion has really only begun to explore the potential ways we can combine studies of food with future work in environmental history.
Journal Article
Food and the Intimate Environment
Using twelve overarching rubrics, I counted nine sessions each on (1) Land and Resource Use, and (2) Animals; eight sessions on (3) Certain People and their Environments (e.g., Russia, African-Americans, gender); seven sessions each on (4) Industrial Development and Pollution, (5) Professional Development, Teaching, and Film, (6) Ideas about Place and Nature, and (7) Certain Environmental Phenomena (Climate and Fire); six sessions each on (8) Roads, Migration, and Political Borders, and (9) Types of Places (two on cities and one each on forests, mountains, the home, and the human body); five sessions on (10) Recreation and National Parks; four sessions on (11) Water (dams, inland rivers, alas no ocean); and (12) three sessions on food, one of which was, of course, our roundtable. [...] it may seem risky for environmental historians to take up the study of food history.
Journal Article
It Begins in the Belly
When we focus our scholarly gaze on food we usually do so through the lens of productive systems. [...] analyzing food in our discipline usually involves scrutinizing things like farming and fishing technologies, cultivation practices and ideas, soil sciences, ocean ecologies, and other categories that help us understand environmental, social, cultural, and institutional change at the point of production.
Journal Article
Melting, smelting, and recycling: A regional study around the Late Bronze Age mining site of Prigglitz-Gasteil, Lower Austria
This paper presents a study on copper production and distribution in Lower Austria’s southeastern region during the Late Bronze Age (c. 1350–800 BC), with the focal point being the chemistry and isotopic character of artifacts from a small copper mining site at Prigglitz-Gasteil on the Eastern Alps’ easternmost fringe. Ores, casting cakes, and select objects from the Late Bronze Age mining site at Prigglitz-Gasteil, Lower-Austria, and within 15 km of its surroundings, were chemically and isotopically analysed using XRF, NAA, and MC-ICPMS. The importance of Prigglitz-Gasteil as a local mining and metal processing center is evaluated based on the produced data, and the distribution and sourcing of copper-producing materials found at the site are discussed. Special attention is paid to the mixing of scrap and source materials early in the metal production process. The most salient discussions focus on the variability of the chemistry and Pb isotopic ratios of the studied objects, which seem to constitute a multitude of source materials, unlike the pure chalcopyrite-source copper produced from the Prigglitz-Gasteil mine itself. The analytical data suggests that copper alloys were mainly imported from materials originating in the Slovakian Ore Mountains, which were subsequently mixed/recycled with relatively pure locally produced copper. The purity of the copper from Prigglitz-Gasteil was fortuitous in identifying imported copper that contained measurable amounts of Pb and other chemically distinct characteristics. The chaîne opératoire of metal production at the site is mentioned; however, it is clear that additional information on the region’s geochemistry is required before any finite conclusions on the ore-to-metal production can be made.
Journal Article