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Food in time and place : the American Historical Association companion to food history /
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 specializin...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Oakland, California :
University of California Press,
[2014]
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 082 | 0 | 4 | |a 641.309 |2 23 |
| 049 | |a UAMI | ||
| 245 | 0 | 0 | |a Food in time and place : |b the American Historical Association companion to food history / |c edited by Paul Freedman, Joyce E. Chaplin, and Ken Albala. |
| 264 | 4 | |c ©2014 | |
| 264 | 1 | |a Oakland, California : |b University of California Press, |c [2014] | |
| 300 | |a 1 online resource (421 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 588 | 0 | |a Print version record. | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Cover; Food in Time and Place; Title; Copyright; Contents; List of Illustrations; Acknowledgments; Preface; Introduction: Food History as a Field; PART ONE. REGIONAL HISTORIES; 1. Premodern Europe; 2. China; 3. India; 4. Out of Africa: A Brief Guide to African Food History; 5. Middle Eastern Food History; 6. Latin American Food between Export Liberalism and the Vía Campesina; 7. Food and the Material Origins of Early America; 8. Food in Recent U.S. History; 9. Influence, Sources, and African Diaspora Foodways; 10. Migration, Transnational Cuisines, and Invisible Ethnics; PART TWO. CUISINE. | |
| 505 | 8 | |a 11. The French Invention of Modern Cuisine12. Restaurants; 13. Cookbooks as Resources for Social History; PART THREE. PROBLEMS; 14. The Revolt against Homogeneity; 15. Food and Popular Culture; 16. Post-1945 Global Food Developments; List of Contributors; Index. | |
| 520 | |a 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 anci. | ||
| 546 | |a English. | ||
| 590 | |a eBooks on EBSCOhost |b EBSCO eBook Subscription Academic Collection - Worldwide | ||
| 590 | |a JSTOR |b Books at JSTOR Demand Driven Acquisitions (DDA) | ||
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Food |x History. | |
| 650 | 0 | |a Food habits |x History. | |
| 650 | 2 | |a Food and Beverages |x history. | |
| 650 | 4 | |a Health & Biological Sciences | |
| 650 | 4 | |a Diet & Clinical Nutrition | |
| 650 | 6 | |a Aliments |x Histoire. | |
| 650 | 6 | |a Habitudes alimentaires |x Histoire. | |
| 650 | 7 | |a COOKING |x General. |2 bisacsh | |
| 650 | 7 | |a COOKING |x History. |2 bisacsh | |
| 650 | 7 | |a Food |2 fast | |
| 650 | 7 | |a Food habits |2 fast | |
| 653 | |a american historical association. | ||
| 653 | |a ancient mediterranean. | ||
| 653 | |a basic human needs. | ||
| 653 | |a colonization. | ||
| 653 | |a conquest. | ||
| 653 | |a crops. | ||
| 653 | |a culinary. | ||
| 653 | |a cultural history. | ||
| 653 | |a famines. | ||
| 653 | |a food and cuisine. | ||
| 653 | |a food and hunger. | ||
| 653 | |a food and popular culture. | ||
| 653 | |a food culture. | ||
| 653 | |a food history. | ||
| 653 | |a food supply. | ||
| 653 | |a food. | ||
| 653 | |a french food. | ||
| 653 | |a gastronomy. | ||
| 653 | |a geography. | ||
| 653 | |a globalization. | ||
| 653 | |a haute cuisine. | ||
| 653 | |a historical research on food. | ||
| 653 | |a history of food. | ||
| 653 | |a history. | ||
| 653 | |a immigration. | ||
| 653 | |a medieval food. | ||
| 653 | |a nutrition. | ||
| 653 | |a public health. | ||
| 653 | |a regional histories. | ||
| 653 | |a social history. | ||
| 653 | |a types of cuisine. | ||
| 653 | |a world history. | ||
| 655 | 7 | |a History |2 fast | |
| 700 | 1 | |a Freedman, Paul, |d 1949- |1 https://id.oclc.org/worldcat/entity/E39PBJv4jTxdcgRqfrcG4dj3cP | |
| 700 | 1 | |a Chaplin, Joyce E. | |
| 700 | 1 | |a Albala, Ken, |d 1964- |1 https://id.oclc.org/worldcat/entity/E39PBJyMgFQFW84qrXbyfWMF8C | |
| 758 | |i has work: |a Food in Time and Place (Text) |1 https://id.oclc.org/worldcat/entity/E39PCG7qFqqxxjPb7cPCv8QkTb |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |a Freedman, Paul. |t Food in Time and Place. |d Berkeley : University of California Press, 2014 |z 9780520277458 |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=1711036 |z Texto completo |
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