Cuisine and empire : cooking in world history / / Rachel Laudan

• Autore: Laudan Rachel <1944->
• Pubblicazione: Berkeley, California : , : University of California Press, , [2013]; ©2013
• Descrizione fisica: 1 online resource (xiv, 464 pages)
• Disciplina: 641.5
• Soggetto topico: Cooking - History; Food habits - History; Food - Social aspects
• Soggetto non controllato: agrarian; 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
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references (pages 393-438) and index.
• Nota di contenuto: 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.
• Sommario/riassunto: 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.
• Titolo autorizzato: Cuisine and empire
• ISBN: 0-520-28631-6; 1-78402-600-X; 0-520-95491-2
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910807969403321
• Lo trovi qui: Univ. Federico II
• Serie: California Studies in Food and Culture