Cooking through History

A Worldwide Encyclopedia of Food with Menus and Recipes [2 volumes]

Melanie Byrd, John P. Dunn (Herausgeber)

Media-Kombination

717 Seiten

2020
Greenwood Press
978-1-61069-455-1 (ISBN)

Artikel merken

From the prehistoric era to the present, food culture has helped to define civilizations. This reference surveys food culture and cooking from antiquity to the modern era, providing background information along with menus and recipes.

Food culture has been central to world civilizations since prehistory. While early societies were limited in terms of their resources and cooking technology, methods of food preparation have flourished throughout history, with food central to social gatherings, celebrations, religious functions, and other aspects of daily life. This book surveys the history of cooking from the ancient world through the modern era.

The first volume looks at the history of cooking from antiquity through the Early Modern era, while the second focuses on the modern world. Each volume includes a chronology, historical introduction, and topical chapters on foodstuffs, food preparation, eating habits, and other subjects. Sections on particular civilizations follow, with each section offering a historical overview, recipes, menus, primary source documents, and suggestions for further reading. The work closes with a selected, general bibliography of resources suitable for student research.

Melanie Byrd is professor of history at Valdosta State University, where she teaches courses on world civilizations. She has published in such journals as Napoleonic Scholarship and Napoleon: His Life, His Wars, His World. John P. Dunn is professor of history at Valdosta State University, where he teaches a wide range of history courses. His previous books include Khedive Ismail's Army.

Volume 1
Preface,
Introduction,
Chronology of World and Food History, 20,000 BCE–1800 CE,
Essays,
Eating Habits,
Concepts of Diet and Nutrition,
Food and Religion,
Food Preparation,
Foodstuffs,
Britain (Ancient Era to 1800),
Byzantine and Ottoman Empires (Medieval Era to 1800),
Central Europe and Scandinavia (Ancient Era to 1800),
China (Ancient Era to 1800),
Egypt (Ancient Era),
France (Ancient Era to 1800),
Greece (Ancient Era),
India (Ancient Era to 1800),
Italy (Medieval Era to 1800),
Japan (Ancient Era to 1800),
Latin America and the Caribbean (Ancient Era to 1800),
Mesopotamia (Ancient Era),
North America (Ancient Era to 1800),
Pacific Islands (Ancient Era to 1800),
Rome (Ancient Era),
Russia and Central Asia (Ancient Era to 1800),
Spain (Ancient Era to 1800),
Bibliography,
Volume 2
Preface,
Introduction,
Chronology of World and Food History, 1800–2020,
Essays,
Eating Habits,
Concepts of Diet and Nutrition,
Food and Religion,
Food Preparation,
Foodstuffs,
The Balkans (1800–Present),
Britain and the United Kingdom (1800–Present),
Canada (1800–Present),
Central America, the Caribbean, and South America (1800–Present),
China, Tibet, and Mongolia (1800–Present),
France (1800–Present),
Germany and Central Europe (1800–Present),
Iberian Peninsula (1800–Present),
Italy (1800–Present),
Japan (1800–Present),
Korea (1800–Present),
Mexico (1800–Present),
Middle East and North Africa (1800–Present),
Modern Sub-Saharan Africa (1800–Present),
Russia and Central Asia (1800–Present),
Scandinavia and the Baltic (1800–Present),
South Asia (1800–Present),
Southeast Asia and the Pacific Islands (1800–Present),
United States (1800–Present),
Bibliography,
Index,
About the Editors,

Erscheint lt. Verlag	31.12.2020
Sprache	englisch
Gewicht	2722 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken
Themenwelt	Geisteswissenschaften ► Geschichte
ISBN-10	1-61069-455-4 / 1610694554
ISBN-13	978-1-61069-455-1 / 9781610694551
Zustand	Neuware