Vai al contenuto principale della pagina

Food in time and place : the American Historical Association companion to food history / / edited by Paul Freedman, Joyce E. Chaplin, and Ken Albala



(Visualizza in formato marc)    (Visualizza in BIBFRAME)

Titolo: Food in time and place : the American Historical Association companion to food history / / edited by Paul Freedman, Joyce E. Chaplin, and Ken Albala Visualizza cluster
Pubblicazione: Oakland, California : , : University of California Press, , 2014
©2014
Descrizione fisica: 1 online resource (421 p.)
Disciplina: 641.309
Soggetto topico: Food - History
Food habits - History
Soggetto genere / forma: Electronic books.
Persona (resp. second.): FreedmanPaul H. <1949->
ChaplinJoyce E.
AlbalaKen <1964->
Note generali: Description based upon print version of record.
Nota di contenuto: 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 VĂ­a 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 -- Index
Sommario/riassunto: 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.
Titolo autorizzato: Food in time and place  Visualizza cluster
ISBN: 0-520-95934-5
Formato: Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione: Inglese
Record Nr.: 9910458758103321
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilitĂ  qui