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
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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