Food in Time and Place

The American Historical Association Companion to Food History

Nonfiction, Food & Drink, Food Writing, History, World History, International
Cover of the book Food in Time and Place by , University of California Press
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9780520959347
Publisher: University of California Press Publication: November 24, 2014
Imprint: University of California Press Language: English
Author:
ISBN: 9780520959347
Publisher: University of California Press
Publication: November 24, 2014
Imprint: University of California Press
Language: 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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

More books from University of California Press

Cover of the book Fruit from the Sands by
Cover of the book Finding Women in the State by
Cover of the book Making All Black Lives Matter by
Cover of the book A Portrait of America by
Cover of the book From Mission to Microchip by
Cover of the book Arete by
Cover of the book Foreigners and Their Food by
Cover of the book How We Forgot the Cold War by
Cover of the book Treatise on Musical Objects by
Cover of the book A Malleable Map by
Cover of the book Twice Dead by
Cover of the book Barrio Rising by
Cover of the book Everyday Ethics by
Cover of the book Chinese Characters by
Cover of the book Another Politics by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy