04626nam 2201021 450 991079115900332120230803222108.00-520-95934-510.1525/9780520959347(CKB)2550000001351401(EBL)1711036(SSID)ssj0001332885(PQKBManifestationID)11857195(PQKBTitleCode)TC0001332885(PQKBWorkID)11377122(PQKB)11624462(MiAaPQ)EBC1711036(DE-B1597)519924(OCoLC)890089872(DE-B1597)9780520959347(Au-PeEL)EBL1711036(CaPaEBR)ebr10927560(CaONFJC)MIL641419(EXLCZ)99255000000135140120140909h20142014 uy 0engur|nu---|u||utxtccrFood in time and place[electronic resource] the American Historical Association companion to food history /edited by Paul Freedman, Joyce E. Chaplin, and Ken AlbalaOakland, California :University of California Press,2014.©20141 online resource (421 p.)Description based upon print version of record.0-520-27745-7 1-322-10168-X Front matter --Contents --List of Illustrations --Acknowledgments --Preface --Introduction: Food History as a Field --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 --11. The French Invention of Modern Cuisine --12. Restaurants --13. Cookbooks as Resources for Social History --14. The Revolt against Homogeneity --15. Food and Popular Culture --16. Post-1945 Global Food Developments --Contributors --IndexFood 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.FoodHistoryFood habitsHistoryFood and Beverageshistoryamerican historical association.ancient mediterranean.basic human needs.colonization.conquest.crops.culinary.cultural history.famines.food and cuisine.food and hunger.food and popular culture.food culture.food history.food supply.food.french food.gastronomy.geography.globalization.haute cuisine.historical research on food.history of food.history.immigration.medieval food.nutrition.public health.regional histories.social history.types of cuisine.world history.FoodHistory.Food habitsHistory.Food and Beverageshistory.641.309Freedman Paul H.1949-Chaplin Joyce E.Albala Ken1964-MiAaPQMiAaPQMiAaPQBOOK9910791159003321Food in time and place3809105UNINA04883nam 22007215 450 991043756300332120251226195314.03-642-39878-210.1007/978-3-642-39878-0(CKB)3710000000015885(SSID)ssj0000986821(PQKBManifestationID)11528703(PQKBTitleCode)TC0000986821(PQKBWorkID)10941689(PQKB)10743008(DE-He213)978-3-642-39878-0(MiAaPQ)EBC3096901(PPN)172428734(EXLCZ)99371000000001588520130822d2013 u| 0engurnn|008mamaatxtccrE-Commerce, and Web Technologies 14th International Conference, EC-Web 2013, Prague, Czech Republic, August 27-28, 2013, Proceedings /edited by Christian Huemer, Pasquale Lops1st ed. 2013.Berlin, Heidelberg :Springer Berlin Heidelberg :Imprint: Springer,2013.1 online resource (XIV, 211 p. 71 illus.) Lecture Notes in Business Information Processing,1865-1356 ;152Bibliographic Level Mode of Issuance: Monograph3-642-39877-4 Session 1: Opening -- BRF: A Framework of Retrieving Brand Names of Products in Auction Sites -- An Adaptive Social Influence Propagation Model Based on Local Network Topology -- Session 2: Semantics and Agents -- A Rule Based Personalized Location Information System for the Semantic Web -- DIESECT: A Distributed Environment for Simulating E-commerce Contracts -- Semi-automated Structural Adaptation of Advanced E-Commerce Ontologies -- Session 3: Business Processes -- SDRule-L: Managing Semantically Rich Business Decision Processes -- A Hybrid Approach for Business Environment-Aware Management of Service-Based Business Processes -- Discovering Workflow-Aware Virtual Knowledge Flows for Knowledge Dissemination -- Session 4: Recommender I -- An Emotion Dimensional Model Based on Social Tags: Crossing Folksonomies and Enhancing Recommendations -- Cold-Start Management with Cross-Domain Collaborative Filtering and Tags -- UtilSim: Iteratively Helping Users Discover Their Preferences -- Session 5: Recommender II -- Contextual eVSM: A Content-Based Context-Aware Recommendation Framework Based on Distributional Semantics -- Context-Aware Movie Recommendations: An Empirical Comparison of Pre-filtering, Post-filtering and Contextual Modeling Approaches -- Matching Ads in a Collaborative Advertising System -- Session 6: Recommender III -- Confidence on Collaborative Filtering and Trust-Based Recommendations -- Smoothly Extending e-Tourism Services with Personalized Recommendations: A Case Study -- Exploiting Big Data for Enhanced Representations in Content-Based Recommender Systems -- Recommendations Based on Different Aspects of Influences in Social Media -- Robustness Analysis of Naive Bayesian Classifier-Based Collaborative Filtering.This book constitutes the refereed proceedings of the 14th International Conference on Electronic Commerce and Web Technologies (EC-Web) held in Prague, Czech Republic, in August 2013. In 2013, EC-Web focused on recommender systems, semantic e-business, business services and process management, and agent-based e-commerce. The 13 full and 6 short papers accepted for EC-Web, selected from 43 submissions, were carefully reviewed based on their originality, quality, relevance, and presentation.Lecture Notes in Business Information Processing,1865-1356 ;152Business information servicesElectronic commerceInformation technologyManagementArtificial intelligenceApplication softwareIT in Businesse-Commerce and e-BusinessComputer Application in Administrative Data ProcessingArtificial IntelligenceComputer and Information Systems ApplicationsBusiness information services.Electronic commerce.Information technologyManagement.Artificial intelligence.Application software.IT in Business.e-Commerce and e-Business.Computer Application in Administrative Data Processing.Artificial Intelligence.Computer and Information Systems Applications.650658.05Huemer Christianedthttp://id.loc.gov/vocabulary/relators/edtLops Pasqualeedthttp://id.loc.gov/vocabulary/relators/edtBOOK9910437563003321E-Commerce and Web Technologies771873UNINA