ENGLISH

Food in Time and Place : the American Historical Association Companion to Food History

By Albala , Paul H , Ken; Chaplin , Joyce E.; Freedman

Book information

Publisher
University of California Press
Year
2014
ISBN
0520277457, 978-0-520-27745-8, 978-0-520-95934-7, 0520959345, 978-0-520-28358-9
Language
english
Format
PDF
Filesize
1 MB (1395435 bytes)
Pages
421\421
Time added
2015-12-23 22:00:00
Food -- History. Food habits -- History. Food habi

Description

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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