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101 0 $aeng
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181   $ctxt
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200 00$aFood in time and place $ethe American Historical Association companion to food history /$fedited by Paul Freedman, Joyce E. Chaplin, and Ken Albala
210  1$aOakland, California :$cUniversity of California Press,$d2014.
210  4$d©2014
215   $a1 online resource (421 p.)
300   $aDescription based upon print version of record.
311 0 $a0-520-27745-7 
311 0 $a1-322-10168-X 
327   $tFront matter --$tContents --$tList of Illustrations --$tAcknowledgments --$tPreface --$tIntroduction: Food History as a Field --$t1. Premodern Europe --$t2. China --$t3. India --$t4. Out of Africa: A Brief Guide to African Food History --$t5. Middle Eastern Food History --$t6. Latin American Food between Export Liberalism and the Vía Campesina --$t7. Food and the Material Origins of Early America --$t8. Food in Recent U.S. History --$t9. Influence, Sources, and African Diaspora Foodways --$t10. Migration, Transnational Cuisines, and Invisible Ethnics --$t11. The French Invention of Modern Cuisine --$t12. Restaurants --$t13. Cookbooks as Resources for Social History --$t14. The Revolt against Homogeneity --$t15. Food and Popular Culture --$t16. Post-1945 Global Food Developments --$tContributors --$tIndex
330   $aFood 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.
606   $aFood$xHistory
606   $aFood habits$xHistory
608   $aElectronic books.
615  0$aFood$xHistory.
615  0$aFood habits$xHistory.
676   $a641.309
702   $aFreedman$b Paul H.$f1949-
702   $aChaplin$b Joyce E.
702   $aAlbala$b Ken$f1964-
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801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910458758103321
996   $aFood in time and place$92475374
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