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Food In Global History [[electronic resource]]
| Food In Global History [[electronic resource]] |
| Autore | Grew Raymond |
| Pubbl/distr/stampa | New York, : Westview Press, 2008 |
| Descrizione fisica | 1 online resource (309 p.) |
| Disciplina |
641.3
641.309 |
| Soggetto topico |
Food -- History
Food -- Social aspects -- History Food Global history |
| Soggetto genere / forma | Electronic books. |
| ISBN |
0-429-98004-3
1-4294-8913-8 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Contents; Acknowledgments; 1 Food and Global History; Part 1 The History of Food in Global Perspectives; 2 Circles of Growing and Eating: The Political Ecology of Food and Agriculture; 3 The Impact of New World Food Crops on the Diet and Economy of China and India, 1600-1900; 4 All the World's a Restaurant: On the Global Gastronomics of Tourism and Travel; 5 On ""Cabbages and Kings"": The Politics of Jewish Identity in Post-Colonial French Society and Cuisine; Part 2 Public Policy and Global Science
6 Food Policies, Nutrition Policies, and Their Influence on Processes of Change: European Examples7 Food Policy Research in a Global Context: The West African Sahel; 8 Child Nutrition in Developing Countries and Its Policy Consequences; Part 3 Global Systems and Human Diet; 9 Food System Globalization, Eating Transformations, and Nutrition Transitions; 10 Fat and Sugar in the Global Diet: Dietary Diversity in the Nutrition Transition; 11 The 'Mad Cow' Crisis: A Global Perspective; Part 4 Eating Together Globally; 12 The Family Meal and Its Significance in Global Times 13 We Eat Each Other's Food to Nourish Our Body: The Global and the Local as Mutually Constituent Forces14 Food and the Counterculture: A Story of Bread and Politics; List of Contributors |
| Record Nr. | UNINA-9910146436103321 |
Grew Raymond
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| New York, : Westview Press, 2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
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 | ||
| ||
Fun Food Inventions
| Fun Food Inventions |
| Autore | Higgins Nadia |
| Pubbl/distr/stampa | Lerner |
| Descrizione fisica | 1 online resource (32 p.) |
| Disciplina | 641.309 |
| ISBN | 1-5124-4513-4 |
| Formato | Musica  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910155736803321 |
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Higgins Nadia
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| Lerner | ||
| Musica | ||
| Lo trovi qui: Univ. Federico II | ||
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The Oxford handbook of food history / edited by Jeffrey M. Pilcher
| The Oxford handbook of food history / edited by Jeffrey M. Pilcher |
| Pubbl/distr/stampa | New York : Oxford University Press, 2017 |
| Descrizione fisica | XXVIII, 508 p. ; 25 cm |
| Disciplina | 641.309 |
| Altri autori (Persone) | Pilcher, Jeffrey M. |
| Collana | Oxford handbooks |
| Soggetto topico | Alimenti - Storia - Sociologia |
| ISBN | 9780190628246 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | und |
| Record Nr. | UNISALENTO-991003817299707536 |
| New York : Oxford University Press, 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. del Salento | ||
| ||
The Cambridge world history of food / editors Kenneth F. Kiple, Kriemhild Coneè Ornelas
| The Cambridge world history of food / editors Kenneth F. Kiple, Kriemhild Coneè Ornelas |
| Pubbl/distr/stampa | Cambridge : Cambridge University Press, 2000 (, 2001) |
| Descrizione fisica | 2 tomi (XLII, 1-1120; XII, 1121-2153 p.) : ill. in b. e n. ; 26 cm |
| Disciplina | 641.309 |
| Soggetto non controllato | Cibo - Alimentazione - Storia |
| ISBN |
0-521-40216-6
0-521-40214-X 0-521-40215-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-990007415840403321 |
| Cambridge : Cambridge University Press, 2000 (, 2001) | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||