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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...
| Otros Autores: | , , |
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| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Berkeley :
University of California Press,
2014.
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| Colección: | Book collections on Project MUSE.
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 245 | 0 | 0 | |a Food in Time and Place : |b The American Historical Association Companion to Food History |
| 264 | 1 | |a Berkeley : |b University of California Press, |c 2014. | |
| 264 | 3 | |a Baltimore, Md. : |b Project MUSE, |c 2014 | |
| 264 | 4 | |c ©2014. | |
| 300 | |a 1 online resource (360 pages). | ||
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| 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 | 0 | |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. | ||
| 588 | |a Description based on print version record. | ||
| 650 | 7 | |a Food habits. |2 fast |0 (OCoLC)fst00930807 | |
| 650 | 7 | |a Food. |2 fast |0 (OCoLC)fst00930458 | |
| 650 | 7 | |a COOKING |x History. |2 bisacsh | |
| 650 | 7 | |a COOKING |x General. |2 bisacsh | |
| 650 | 6 | |a Habitudes alimentaires |x Histoire. | |
| 650 | 6 | |a Aliments |x Histoire. | |
| 650 | 4 | |a Diet & Clinical Nutrition | |
| 650 | 4 | |a Health & Biological Sciences | |
| 650 | 0 | |a Food habits |x History. | |
| 650 | 0 | |a Food |x History. | |
| 655 | 7 | |a History. |2 fast |0 (OCoLC)fst01411628 | |
| 655 | 7 | |a Electronic books. |2 local | |
| 700 | 1 | |a Albala, Ken, |d 1964- | |
| 700 | 1 | |a Chaplin, Joyce E. | |
| 700 | 1 | |a Freedman, Paul, |d 1949- | |
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| 830 | 0 | |a Book collections on Project MUSE. | |
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| 880 | 3 | |6 246-00/$1 |a 潆摯椠楔敭愠摮倠慬散 | |
| 856 | 4 | 0 | |z Texto completo |u https://projectmuse.uam.elogim.com/book/35637/ |
| 945 | |a Project MUSE - Custom Collection | ||
| 945 | |a Project MUSE - 2014 History | ||
| 945 | |a Project MUSE - 2014 Complete | ||