LEADER 04368nam 2200949 450 001 9910807969403321 005 20230831175223.0 010 $a0-520-28631-6 010 $a1-78402-600-X 010 $a0-520-95491-2 024 7 $a10.1525/9780520954915 035 $a(CKB)2550000001118090 035 $a(EBL)1390810 035 $a(OCoLC)861212414 035 $a(SSID)ssj0001000844 035 $a(PQKBManifestationID)12422597 035 $a(PQKBTitleCode)TC0001000844 035 $a(PQKBWorkID)10966166 035 $a(PQKB)11128534 035 $a(MiAaPQ)EBC1390810 035 $a(DE-B1597)521183 035 $a(DE-B1597)9780520954915 035 $a(Au-PeEL)EBL1390810 035 $a(CaPaEBR)ebr10759226 035 $a(CaONFJC)MIL517441 035 $a(EXLCZ)992550000001118090 100 $a20120920h20132013 uy| 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aCuisine and empire $ecooking in world history /$fRachel Laudan 210 1$aBerkeley, California :$cUniversity of California Press,$d[2013] 210 4$dİ2013 215 $a1 online resource (xiv, 464 pages) 225 0 $aCalifornia Studies in Food and Culture ;$v43 225 0$aCalifornia studies in food and culture ;$v43 300 $aDescription based upon print version of record. 311 $a0-520-26645-5 311 $a1-299-86190-3 320 $aIncludes bibliographical references (pages 393-438) and index. 327 $aMastering 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. 330 $aRachel Laudan tells the remarkable story of the rise and fall of the world's great cuisines-from the mastery of grain cooking some twenty thousand years ago, to the present-in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in "culinary philosophy"-beliefs about health, the economy, politics, society and the gods-prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan's innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.   410 0$aCalifornia Studies in Food and Culture 606 $aCooking$xHistory 606 $aFood habits$xHistory 606 $aFood$xSocial aspects 610 $aagrarian. 610 $aamateur chef. 610 $aanthropology. 610 $acomplicated cuisines. 610 $acontemporary food movement. 610 $aculinary family tree. 610 $aculinary philosophy. 610 $adominant cuisine. 610 $aeconomy. 610 $afarm to table. 610 $afood and drink. 610 $afood history. 610 $agastronomy. 610 $agods. 610 $agrain cooking. 610 $ahealth. 610 $ahistory. 610 $anationalistic myth. 610 $aromantic. 610 $asociety. 610 $asociology. 610 $aworld cuisine. 615 0$aCooking$xHistory. 615 0$aFood habits$xHistory. 615 0$aFood$xSocial aspects. 676 $a641.5 700 $aLaudan$b Rachel$f1944-$01700018 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910807969403321 996 $aCuisine and empire$94082694 997 $aUNINA