Food in Time and Place
The American Historical Association Companion to Food History
"Any remaining doubts about the legitimacy of food history are put to rest by this edited volume." -- A. B. Audant CHOICE
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. Les mer
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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 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 ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.
Detaljer
- Forlag
- University of California Press
- Innbinding
- Paperback
- Språk
- Engelsk
- Sider
- 424
- ISBN
- 9780520283589
- Utgivelsesår
- 2014
- Format
- 23 x 15 cm
Anmeldelser
"Any remaining doubts about the legitimacy of food history are put to rest by this edited volume." -- A. B. Audant CHOICE