Book

Food in time and place : the American Historical Association companion to food history

Freedman, Paul H., 1949-, editor, Chaplin, Joyce E., editor, Albala, Ken, 1964-, editor

Overview

\"Food and cuisine are important subjects for historians across many areas of study. Food is after all 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 throughout every era and spanning 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 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.\"-- Provided by publisher.

• Publisher: University of California Press
• Subject: Food History. / Food habits History.
• ISBN: 9780520277458, 0520277457, 9780520283589, 0520283589

Item info:

1 item available

1 item total in all locations

Holdings :

Call Number	Copies	Material	Location
TX353.F644 2014	1	BOOK	GENERAL