Food in time and place : the American Historical Association companion to food history /

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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...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Freedman, Paul, 1949-, Chaplin, Joyce E., Albala, Ken, 1964-
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Oakland, California : University of California Press, [2014]
Temas:
Food > History.
Food habits > History.
Food and Beverages > history.
Health & Biological Sciences
Diet & Clinical Nutrition
Aliments > Histoire.
Habitudes alimentaires > Histoire.
COOKING > General.
COOKING > History.
Food
Food habits
american historical association.
ancient mediterranean.
basic human needs.
colonization.
conquest.
crops.
culinary.
cultural history.
famines.
food and cuisine.
food and hunger.
food and popular culture.
food culture.
food history.
food supply.
food.
french food.
gastronomy.
geography.
globalization.
haute cuisine.
historical research on food.
history of food.
history.
immigration.
medieval food.
nutrition.
public health.
regional histories.
social history.
types of cuisine.
world history.
History
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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.
  • 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.

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