Food in Time and Place
University of California Press (Verlag)
978-0-520-28358-9 (ISBN)
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.
Paul Freedman is the Chester D. Tripp Professor of History at Yale University. He is the author of Out of the East: Spices and the Medieval Imagination and editor of Food: The History of Taste. Joyce E. Chaplin is the James Duncan Phillips Professor of Early American History at Harvard University. Her publications include Round about the Earth: Circumnavigation from Magellan to Orbit and Benjamin Franklin's Political Arithmetic: A Materialist View of Humanity. Ken Albala is Professor of History at the University of the Pacific. He is the author of more than a dozen books, including Eating Right in the Renaissance; Beans: A History; The Banquet; and The Lost Art of Real Cooking.
List of Illustrations Acknowledgments Preface Paul Freedman Introduction: Food History as a Field Warren Belasco Part One: Regional Histories 1. Premodern Europe Ken Albala 2. China E.{ths}N. Anderson 3. India Jayanta Sengupta 4. Out of Africa: A Brief Guide to African Food History Jessica B. Harris 5. Middle Eastern Food History Charles Perry 6. Latin American Food between Export Liberalism and the Via Campesina Jeffrey M. Pilcher 7. Food and the Material Origins of Early America Joyce E. Chaplin 8. Food in Recent U.S. History Amy Bentley and Hi'ilei Hobart 9. Influence, Sources, and African Diaspora Foodways Frederick Douglass Opie 10. Migration, Transnational Cuisines, and Invisible Ethnics Krishnendu Ray Part Two: Cuisine 11. The French Invention of Modern Cuisine Priscilla Parkhurst Ferguson 12. Restaurants Paul Freedman 13. Cookbooks as Resources for Social History Barbara Ketcham Wheaton Part Three: Problems 14. The Revolt against Homogeneity Amy B. Trubek 15. Food and Popular Culture Fabio Parasecoli 16. Post-1945 Global Food Developments Peter Scholliers List of Contributors Index
| Erscheint lt. Verlag | 18.11.2014 |
|---|---|
| Zusatzinfo | 3 charts, 2 tables |
| Verlagsort | Berkerley |
| Sprache | englisch |
| Maße | 152 x 229 mm |
| Gewicht | 590 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| Geisteswissenschaften ► Geschichte ► Allgemeine Geschichte | |
| Sozialwissenschaften | |
| ISBN-10 | 0-520-28358-9 / 0520283589 |
| ISBN-13 | 978-0-520-28358-9 / 9780520283589 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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