00873nam a2200253 i 450099100068817970753620020509174132.0991119s1994 fr ||| | fre 220405013xb11395412-39ule_instPARLA213371ExLDip.to FilosofiaitaPlotinus198801Traité 9 :6., 9 /Plotin ; introduction, traduction commentaire et notes par Pierre HadotParis :Édition du Cerf,1994252 p. ;19 cm.Les Ecrits de PlotinHadot, Pierre.b1139541202-04-1401-07-02991000688179707536LE00512005000059384le005-E0.00-l- 00000.i1158152901-07-02Traité 9817087UNISALENTOle00501-01-99ma -frefr 0104368nam 2200949 450 991080796940332120230831175223.00-520-28631-61-78402-600-X0-520-95491-210.1525/9780520954915(CKB)2550000001118090(EBL)1390810(OCoLC)861212414(SSID)ssj0001000844(PQKBManifestationID)12422597(PQKBTitleCode)TC0001000844(PQKBWorkID)10966166(PQKB)11128534(MiAaPQ)EBC1390810(DE-B1597)521183(DE-B1597)9780520954915(Au-PeEL)EBL1390810(CaPaEBR)ebr10759226(CaONFJC)MIL517441(EXLCZ)99255000000111809020120920h20132013 uy| 0engur|n|---|||||txtccrCuisine and empire cooking in world history /Rachel LaudanBerkeley, California :University of California Press,[2013]©20131 online resource (xiv, 464 pages)California Studies in Food and Culture ;43California studies in food and culture ;43Description based upon print version of record.0-520-26645-5 1-299-86190-3 Includes bibliographical references (pages 393-438) and index.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.Rachel Laudan tells the remarkable story of the rise and fall of the world's great cuisines-from 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 underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in "culinary philosophy"-beliefs about health, the economy, politics, society and the gods-prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan's innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.  California Studies in Food and CultureCookingHistoryFood habitsHistoryFoodSocial aspectsagrarian.amateur chef.anthropology.complicated cuisines.contemporary food movement.culinary family tree.culinary philosophy.dominant cuisine.economy.farm to table.food and drink.food history.gastronomy.gods.grain cooking.health.history.nationalistic myth.romantic.society.sociology.world cuisine.CookingHistory.Food habitsHistory.FoodSocial aspects.641.5Laudan Rachel1944-1700018MiAaPQMiAaPQMiAaPQBOOK9910807969403321Cuisine and empire4082694UNINA