Food in Time and Place
eBook - PDF

Food in Time and Place

  1. 424 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Food in Time and Place

Book details
Table of contents
Citations

About This Book

Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food cultures—from ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.

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Yes, you can access Food in Time and Place by Paul Freedman, Joyce E. Chaplin, Ken Albala in PDF and/or ePUB format, as well as other popular books in Art & Culinary Arts. We have over one million books available in our catalogue for you to explore.

Information

Publisher
University of California Press
Year
2014
ISBN
9780520959347
Edition
1
Topic
Art
Subtopic
Culinary Arts

Table of contents

  1. Cover
  2. Food in Time and Place
  3. Title
  4. Copyright
  5. Contents
  6. List of Illustrations
  7. Acknowledgments
  8. Preface
  9. Introduction: Food History as a Field
  10. PART ONE. REGIONAL HISTORIES
  11. PART TWO. CUISINE
  12. PART THREE. PROBLEMS
  13. List of Contributors
  14. Index