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Food in time and place : the American Historical Association companion to food history / / edited by Paul Freedman, Joyce E. Chaplin, and Ken Albala
| Food in time and place : the American Historical Association companion to food history / / edited by Paul Freedman, Joyce E. Chaplin, and Ken Albala |
| Pubbl/distr/stampa | Oakland, California : , : University of California Press, , 2014 |
| Descrizione fisica | 1 online resource (421 p.) |
| Disciplina | 641.309 |
| Soggetto topico |
Food - History
Food habits - History |
| Soggetto genere / forma | Electronic books. |
| ISBN | 0-520-95934-5 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| 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 Vía 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 |
| Record Nr. | UNINA-9910458758103321 |
| Oakland, California : , : University of California Press, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
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
| 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 |
| Pubbl/distr/stampa | Oakland, California : , : University of California Press, , 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 |
| ISBN | 0-520-95934-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| 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 Vía 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 |
| Record Nr. | UNINA-9910791159003321 |
| Oakland, California : , : University of California Press, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
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
| 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 |
| Pubbl/distr/stampa | Oakland, California : , : University of California Press, , 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 |
| ISBN | 0-520-95934-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| 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 Vía 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 |
| Record Nr. | UNINA-9910809521903321 |
| Oakland, California : , : University of California Press, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
From famine to fast food : nutrition, diet, and concepts of health around the world / / Ken Albala, editor
| From famine to fast food : nutrition, diet, and concepts of health around the world / / Ken Albala, editor |
| Pubbl/distr/stampa | Santa Barbara, Calif. : , : Greenwood, , 2014 |
| Descrizione fisica | 1 online resource (xix, 293 pages) : illustrations |
| Disciplina | 363.803 |
| Altri autori (Persone) | AlbalaKen <1964-> |
| Collana | Gale eBooks |
| Soggetto topico |
Diet
Nutrition - Evaluation World health |
| ISBN |
979-84-00-65446-6
979-82-16-08762-5 1-78539-903-9 1-61069-743-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Africa -- Middle East -- Americas -- Asia and Oceania -- Europe -- Other. |
| Record Nr. | UNINA-9910787962303321 |
| Santa Barbara, Calif. : , : Greenwood, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Routledge international handbook of food studies / / edited by Ken Albala
| Routledge international handbook of food studies / / edited by Ken Albala |
| Edizione | [First edition.] |
| Pubbl/distr/stampa | New York, N.Y. : , : Routledge, , 2013 |
| Descrizione fisica | 1 online resource (425 p.) |
| Disciplina | 394.1/2 |
| Altri autori (Persone) | AlbalaKen <1964-> |
| Collana | Routledge International Handbooks |
| Soggetto topico |
Nutritional anthropology
Food - Research |
| Soggetto genere / forma | Electronic books. |
| ISBN |
0-203-81922-5
1-136-74166-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Title; Copyright; Contents; List of contributors; Introduction; Social sciences; 1 The anthropology of food; 2 The sociology of food; 3 Food and communication; 4 Historical background of food scholarship in psychology and major theoretical approaches in use; 5 Nutritional anthropology; 6 Public health nutrition; 7 The archaeology of food; Humanities; 8 Journalism; 9 The cultural history of food; 10 Culinary history; 11 Food and literature: an overview; 12 Philosophy and food; 13 Linguistics and food studies: structural and historical connections; 14 Food and theology; 15 Food and art
16 Food in film17 Food and television; Interdisciplinary food studies; 18 Food studies programs; 19 Food and American studies; 20 Folklore; 21 Food museums; 22 Food and law; 23 The intersection of gender and food studies; 24 Culinary arts and foodservice management; 25 Food, cultural studies, and popular culture; 26 Food and race: an overview; Special topics in food studies; 27 Food justice: an overview; 28 Food studies and animal rights; 29 Qualitative and mixed methods approaches to explore social dimensions of food and nutrition security; 30 School food; 31 Food in tourism studies 32 Food and the senses33 Anticipating a new agricultural research agenda for the twenty-first century; 34 Food and ethics; Index |
| Record Nr. | UNINA-9910462930203321 |
| New York, N.Y. : , : Routledge, , 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Routledge international handbook of food studies / / edited by Ken Albala
| Routledge international handbook of food studies / / edited by Ken Albala |
| Edizione | [First edition.] |
| Pubbl/distr/stampa | New York, N.Y. : , : Routledge, , 2013 |
| Descrizione fisica | 1 online resource (425 p.) |
| Disciplina | 394.1/2 |
| Altri autori (Persone) | AlbalaKen <1964-> |
| Collana | Routledge International Handbooks |
| Soggetto topico |
Nutritional anthropology
Food - Research |
| ISBN |
1-136-74165-8
0-203-81922-5 1-136-74166-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Title; Copyright; Contents; List of contributors; Introduction; Social sciences; 1 The anthropology of food; 2 The sociology of food; 3 Food and communication; 4 Historical background of food scholarship in psychology and major theoretical approaches in use; 5 Nutritional anthropology; 6 Public health nutrition; 7 The archaeology of food; Humanities; 8 Journalism; 9 The cultural history of food; 10 Culinary history; 11 Food and literature: an overview; 12 Philosophy and food; 13 Linguistics and food studies: structural and historical connections; 14 Food and theology; 15 Food and art
16 Food in film17 Food and television; Interdisciplinary food studies; 18 Food studies programs; 19 Food and American studies; 20 Folklore; 21 Food museums; 22 Food and law; 23 The intersection of gender and food studies; 24 Culinary arts and foodservice management; 25 Food, cultural studies, and popular culture; 26 Food and race: an overview; Special topics in food studies; 27 Food justice: an overview; 28 Food studies and animal rights; 29 Qualitative and mixed methods approaches to explore social dimensions of food and nutrition security; 30 School food; 31 Food in tourism studies 32 Food and the senses33 Anticipating a new agricultural research agenda for the twenty-first century; 34 Food and ethics; Index |
| Record Nr. | UNINA-9910786718903321 |
| New York, N.Y. : , : Routledge, , 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||