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Cuisine and empire : cooking in world history / / Rachel Laudan
| Cuisine and empire : cooking in world history / / Rachel Laudan |
| Autore | Laudan Rachel <1944-> |
| Pubbl/distr/stampa | Berkeley, California : , : University of California Press, , [2013] |
| Descrizione fisica | 1 online resource (483 p.) |
| Disciplina | 641.5 |
| Collana |
California Studies in Food and Culture
California studies in food and culture |
| Soggetto topico |
Cooking - History
Food habits - History Food - Social aspects |
| Soggetto genere / forma | Electronic books. |
| ISBN |
0-520-28631-6
1-78402-600-X 0-520-95491-2 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Mastering grain cookery, 2,000-300 B.C.E -- The barley-wheat cuisines of the ancient empires, 500 B.C.E.-400 C.E -- Buddhism transforms the cuisines of eastern Asia, 200 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: Europe, 1650-1840 -- Modern cuisines in the industrializing regions, 1810-1920 -- The globalization of modern cuisines, 1920-2000. |
| Record Nr. | UNINA-9910453050803321 |
Laudan Rachel <1944->
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| Berkeley, California : , : University of California Press, , [2013] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Cuisine and empire : cooking in world history / / Rachel Laudan
| Cuisine and empire : cooking in world history / / Rachel Laudan |
| Autore | Laudan Rachel <1944-> |
| Pubbl/distr/stampa | Berkeley, California : , : University of California Press, , [2013] |
| Descrizione fisica | 1 online resource (xiv, 464 pages) |
| Disciplina | 641.5 |
| Collana |
California Studies in Food and Culture
California studies in food and culture |
| 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 |
| ISBN |
0-520-28631-6
1-78402-600-X 0-520-95491-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| 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. |
| Record Nr. | UNINA-9910790556803321 |
|
Laudan Rachel <1944->
|
||
| Berkeley, California : , : University of California Press, , [2013] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Cuisine and empire : cooking in world history / / Rachel Laudan
| Cuisine and empire : cooking in world history / / Rachel Laudan |
| Autore | Laudan Rachel <1944-> |
| Pubbl/distr/stampa | Berkeley, California : , : University of California Press, , [2013] |
| Descrizione fisica | 1 online resource (xiv, 464 pages) |
| Disciplina | 641.5 |
| Collana |
California Studies in Food and Culture
California studies in food and culture |
| 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 |
| ISBN |
0-520-28631-6
1-78402-600-X 0-520-95491-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| 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. |
| Record Nr. | UNINA-9910807969403321 |
|
Laudan Rachel <1944->
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| Berkeley, California : , : University of California Press, , [2013] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Encyclopedia of kitchen history / / Mary Ellen Snodgrass
| Encyclopedia of kitchen history / / Mary Ellen Snodgrass |
| Autore | Snodgrass Mary Ellen |
| Pubbl/distr/stampa | New York : , : Fitzroy Dearborn, , 2004 |
| Descrizione fisica | 1 online resource (1146 p.) |
| Disciplina | 643/.3/09 |
| Soggetto topico |
Kitchens - History
Cooking - History |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-135-45572-4
1-280-25674-5 9786610256747 0-203-31917-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Book Cover; Title; Copyright; Dedication; Preface; Acknowledgments; List of Entries; A; B; C; D; E; F; G; H; I; J; K; L; M; N; O; P; Q; R; S; T; U; V; W; Y; Common Sources; Index |
| Record Nr. | UNINA-9910451182603321 |
|
Snodgrass Mary Ellen
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||
| New York : , : Fitzroy Dearborn, , 2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Encyclopedia of kitchen history / / Mary Ellen Snodgrass
| Encyclopedia of kitchen history / / Mary Ellen Snodgrass |
| Autore | Snodgrass Mary Ellen |
| Pubbl/distr/stampa | New York : , : Fitzroy Dearborn, , 2004 |
| Descrizione fisica | 1 online resource (1146 p.) |
| Disciplina | 643/.3/09 |
| Soggetto topico |
Kitchens - History
Cooking - History |
| ISBN |
1-135-45571-6
1-135-45572-4 1-280-25674-5 9786610256747 0-203-31917-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Book Cover; Title; Copyright; Dedication; Preface; Acknowledgments; List of Entries; A; B; C; D; E; F; G; H; I; J; K; L; M; N; O; P; Q; R; S; T; U; V; W; Y; Common Sources; Index |
| Record Nr. | UNINA-9910784150803321 |
|
Snodgrass Mary Ellen
|
||
| New York : , : Fitzroy Dearborn, , 2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Encyclopedia of kitchen history / / Mary Ellen Snodgrass
| Encyclopedia of kitchen history / / Mary Ellen Snodgrass |
| Autore | Snodgrass Mary Ellen |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | New York, : Fitzroy Dearborn, c2004 |
| Descrizione fisica | 1 online resource (1146 p.) |
| Disciplina | 643/.3/09 |
| Soggetto topico |
Kitchens - History
Cooking - History |
| ISBN |
1-135-45571-6
1-135-45572-4 1-280-25674-5 9786610256747 0-203-31917-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Book Cover; Title; Copyright; Dedication; Preface; Acknowledgments; List of Entries; A; B; C; D; E; F; G; H; I; J; K; L; M; N; O; P; Q; R; S; T; U; V; W; Y; Common Sources; Index |
| Record Nr. | UNINA-9910811362603321 |
|
Snodgrass Mary Ellen
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||
| New York, : Fitzroy Dearborn, c2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food & history / / Institut européen d'histoire de l'alimentation = European Institute of Food History
| Food & history / / Institut européen d'histoire de l'alimentation = European Institute of Food History |
| Pubbl/distr/stampa | Turnhout, Belgium, : Brepols, ©2003- |
| Descrizione fisica | 1 online resource |
| Soggetto topico |
Food - History
Gastronomy - History Cooking - History Cooking Food Gastronomy Food - Europe - History |
| Soggetto genere / forma |
History
Periodicals. |
| ISSN | 2034-2101 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Food and history |
| Record Nr. | UNINA-9910891267003321 |
| Turnhout, Belgium, : Brepols, ©2003- | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The menial art of cooking [[electronic resource] ] : archaeological studies of cooking and food preparation / / edited by Sarah R. Graff and Enrique Rodríguez-Alegría
| The menial art of cooking [[electronic resource] ] : archaeological studies of cooking and food preparation / / edited by Sarah R. Graff and Enrique Rodríguez-Alegría |
| Pubbl/distr/stampa | Boulder, : University Press of Colorado, c2012 |
| Descrizione fisica | 1 online resource (269 p.) |
| Disciplina | 641.509 |
| Altri autori (Persone) |
GraffSarah R
Rodríguez-AlegríaEnrique |
| Soggetto topico |
Archaeology and history
Cooking - History Cooking - Social aspects - History Cooks - History Cookware - History Ethnoarchaeology Food habits - History Social archaeology |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-4571-1749-5
1-60732-176-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Introduction: The Menial Art of Cooking / Enrique Rodríguez-Alegría and Sarah R. Graff -- Culinary Preferences : Seal-Impressed Vessels from Western Syria as Specialized Cookware / Sarah R. Graff -- Food Preparation, Social Context, and Ethnicity in a Prehistoric Mesopotamian Colony / Gil J. Stein -- The Habitus of Cooking Practices at Neolithic Çatalhöyük : What Was the Place of the Cook? / Christine A. Hastorf -- Cooking Meat and Bones at Neolithic Çatalhöyük, Turkey / Nerissa Russell and Louise Martin -- From Grinding Corn to Dishing Out Money : A Long-Term History of Cooking in Xaltocan, Mexico / Enrique Rodríguez-Alegría -- Cooking for Fame or Fortune : The Effect of European Contact on Casabe Production in the Orinoco / Kay Tarble de Scaramelli and Franz Scaramelli -- Crafting Harappan Cuisine on the Saurashtran Frontier of the Indus Civilization / Brad Chase -- Vale Boi : 10,000 Years of Upper Paleolithic Bone Boiling / Tiina Manne -- "Hoe Cake and Pickerel" : Cooking Traditions, Community, and Agency at a Nineteenth-Century Nipmuc Farmstead / Guido Pezzarossi, Ryan Kennedy, and Heather Law -- Great Transformations : On the Archaeology of Cooking / Kathleen D. Morrison. |
| Record Nr. | UNINA-9910461956403321 |
| Boulder, : University Press of Colorado, c2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The menial art of cooking [[electronic resource] ] : archaeological studies of cooking and food preparation / / edited by Sarah R. Graff and Enrique Rodríguez-Alegría
| The menial art of cooking [[electronic resource] ] : archaeological studies of cooking and food preparation / / edited by Sarah R. Graff and Enrique Rodríguez-Alegría |
| Pubbl/distr/stampa | Boulder, : University Press of Colorado, c2012 |
| Descrizione fisica | 1 online resource (269 p.) |
| Disciplina | 641.509 |
| Altri autori (Persone) |
GraffSarah R
Rodríguez-AlegríaEnrique |
| Soggetto topico |
Archaeology and history
Cooking - History Cooking - Social aspects - History Cooks - History Cookware - History Ethnoarchaeology Food habits - History Social archaeology |
| ISBN |
1-4571-1749-5
1-60732-176-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Introduction: The Menial Art of Cooking / Enrique Rodríguez-Alegría and Sarah R. Graff -- Culinary Preferences : Seal-Impressed Vessels from Western Syria as Specialized Cookware / Sarah R. Graff -- Food Preparation, Social Context, and Ethnicity in a Prehistoric Mesopotamian Colony / Gil J. Stein -- The Habitus of Cooking Practices at Neolithic Çatalhöyük : What Was the Place of the Cook? / Christine A. Hastorf -- Cooking Meat and Bones at Neolithic Çatalhöyük, Turkey / Nerissa Russell and Louise Martin -- From Grinding Corn to Dishing Out Money : A Long-Term History of Cooking in Xaltocan, Mexico / Enrique Rodríguez-Alegría -- Cooking for Fame or Fortune : The Effect of European Contact on Casabe Production in the Orinoco / Kay Tarble de Scaramelli and Franz Scaramelli -- Crafting Harappan Cuisine on the Saurashtran Frontier of the Indus Civilization / Brad Chase -- Vale Boi : 10,000 Years of Upper Paleolithic Bone Boiling / Tiina Manne -- "Hoe Cake and Pickerel" : Cooking Traditions, Community, and Agency at a Nineteenth-Century Nipmuc Farmstead / Guido Pezzarossi, Ryan Kennedy, and Heather Law -- Great Transformations : On the Archaeology of Cooking / Kathleen D. Morrison. |
| Record Nr. | UNINA-9910789960303321 |
| Boulder, : University Press of Colorado, c2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The menial art of cooking : archaeological studies of cooking and food preparation / / edited by Sarah R. Graff and Enrique Rodriguez-Alegria
| The menial art of cooking : archaeological studies of cooking and food preparation / / edited by Sarah R. Graff and Enrique Rodriguez-Alegria |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Boulder, : University Press of Colorado, c2012 |
| Descrizione fisica | 1 online resource (269 p.) |
| Disciplina | 641.509 |
| Altri autori (Persone) |
GraffSarah R
Rodriguez-AlegriaEnrique |
| Soggetto topico |
Archaeology and history
Cooking - History Cooking - Social aspects - History Cooks - History Cookware - History Ethnoarchaeology Food habits - History Social archaeology |
| ISBN |
1-4571-1749-5
1-60732-176-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Introduction: The Menial Art of Cooking / Enrique Rodríguez-Alegría and Sarah R. Graff -- Culinary Preferences : Seal-Impressed Vessels from Western Syria as Specialized Cookware / Sarah R. Graff -- Food Preparation, Social Context, and Ethnicity in a Prehistoric Mesopotamian Colony / Gil J. Stein -- The Habitus of Cooking Practices at Neolithic Çatalhöyük : What Was the Place of the Cook? / Christine A. Hastorf -- Cooking Meat and Bones at Neolithic Çatalhöyük, Turkey / Nerissa Russell and Louise Martin -- From Grinding Corn to Dishing Out Money : A Long-Term History of Cooking in Xaltocan, Mexico / Enrique Rodríguez-Alegría -- Cooking for Fame or Fortune : The Effect of European Contact on Casabe Production in the Orinoco / Kay Tarble de Scaramelli and Franz Scaramelli -- Crafting Harappan Cuisine on the Saurashtran Frontier of the Indus Civilization / Brad Chase -- Vale Boi : 10,000 Years of Upper Paleolithic Bone Boiling / Tiina Manne -- "Hoe Cake and Pickerel" : Cooking Traditions, Community, and Agency at a Nineteenth-Century Nipmuc Farmstead / Guido Pezzarossi, Ryan Kennedy, and Heather Law -- Great Transformations : On the Archaeology of Cooking / Kathleen D. Morrison. |
| Record Nr. | UNINA-9910810768603321 |
| Boulder, : University Press of Colorado, c2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
