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
Otros Autores: Albala, Ken, 1964-, Chaplin, Joyce E., Freedman, Paul, 1949-
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Berkeley : University of California Press, 2014.
Colección:Book collections on Project MUSE.
Temas:
Food habits.
Food.
COOKING > History.
COOKING > General.
Habitudes alimentaires > Histoire.
Aliments > Histoire.
Diet & Clinical Nutrition
Health & Biological Sciences
Food habits > History.
Food > History.
History.
Electronic books.
Acceso en línea:Texto completo
Descripción
Sumario: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.
Descripción Física:1 online resource (360 pages).
ISBN:9780520959347

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