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Title details for Food in Time and Place by Paul Freedman - Available

Food in Time and Place

by Paul Freedman
Joyce E. Chaplin
ebook
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Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation.
Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food cultures—from ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.
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Publisher: University of California Press

Kindle Book

  • Release date: November 24, 2014

OverDrive Read

  • ISBN: 9780520959347
  • Release date: November 24, 2014

EPUB ebook

  • ISBN: 9780520959347
  • File size: 1828 KB
  • Release date: November 24, 2014

Formats

Kindle Book
OverDrive Read
EPUB ebook

subjects

Cooking & Food History Nonfiction

Languages

English

Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation.
Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food cultures—from ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.
Expand title description text
Cooking & Food History Nonfiction