Food in Time and Place: The American Historical Association Companion to Food History by Paul Freedman and Joyce E. Chaplin and Ken Albala

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  • ISBN 10 0520283589
  • ISBN 13 9780520283589
  • Published Oct 17 2014
  • Format Paperback
  • Page Count 400
  • Language English
  • Countries United States
  • Publisher University of California Press
  • Imprint University of California Press

Publishers Text

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.

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