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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
| 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 | ||
| ||