num_pages: 424
description: 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.
language: None
title: Food in Time and Place: The American Historical Association Companion to Food History
publisher: University of California Press