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Cuisine and empire : cooking in world history /
"Rachel Laudan tells the remarkable story of the rise and fall of the world's great cuisines--rfrom the mastery of grain cooking some twenty thousand years ago, to the present--in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the unde...
| Call Number: | Libro Electrónico |
|---|---|
| Main Author: | |
| Format: | Electronic eBook |
| Language: | Inglés |
| Published: |
Berkeley ; Los Angeles ; London :
University of California Press,
[2013]
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| Series: | California studies in food and culture ;
43. |
| Subjects: | |
| Online Access: | Texto completo |
Table of Contents:
- Mastering grain cookery, 20,000-300 B.C.E.
- The barley-wheat sacrificial cuisines of the ancient empires, 500 B.C.E.-400 B.C.E.
- Buddhism transforms the cuisines of South and East Asia, 260 B.C.E.-800 C.E.
- Islam transforms the cuisines of Central and West Asia, 800-1650 C.E.
- Christianity transforms the cuisines of Europe and the Americas, 100-1650 C.E.
- Prelude to modern cuisines: Northern Europe, 1650-1800
- Modern cuisines: the expansion of middling cuisines, 1810-1920
- Modern cuisines: the globalization of middling cuisines, 1920-2000.