Food in time and place
Subtitle: the American Historical Association companion to food history
By: edited by Paul Freedman, Joyce E. Chaplin, and Ken Albala
Publisher: University of California Press
Published: 2014
Language: eng
Number of pages: 395
ISBN-13: 9780520277458; 9780520283589
Copyright date: 2014
Subjects: Food; Food habits; History
Description: "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.
Notes: Includes bibliographical references and index.
Table of contents: title: Part one. Regional histories: premodern Europe / Ken albala; title: China / E.N. Anderson; title: India / Jayanta Sengupta; title: Out of Africa : a brief guide to African food history / Jessica Harris; title: Middle Eastern food history / Charles Perry; title: Latin American food between export Liberalism and the via Campesina / Jeffrey Pilcher; title: Early American food / Joyce E. Chaplin; title: Food in recent United States history / Amy Bentley and Hi'ilei Hobart; title: Influence, sources, and African diaspora foodways / Frederick Douglass Opie; title: Food and American immigrants : an opening / Krishnendu Ray. Part two. Cuisine: the French invention of modern cuisine / Priscilla Ferguson; title: Restaurants / Paul Freedman; title: Cookbooks as resources for social history / Barbara Ketchum Wheaton. Part three. Problems: the revolt against homogeneity / Amy Trubek; title: Food and popular culture / Fabio Parasecoli; title: Post-1945 global food developments / Peter Scholliers.