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



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Titolo: Food in time and place [[electronic resource] ] : 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
Food and Beverages - history
Soggetto non controllato: american 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
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.: 9910791159003321
Lo trovi qui: Univ. Federico II
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