MARC Record from marc_openlibraries_sanfranciscopubliclibrary

LEADER: 03947cam a2200589 i 4500
001 876671334
003 OCoLC
005 20151005122810.0
008 140421t20142014caua b s001 0 eng c
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050 00 $aTX353$b.F644 2014
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245 00 $aFood in time and place :$bthe American Historical Association companion to food history /$cedited by Paul Freedman, Joyce E. Chaplin, and Ken Albala.
264 1 $aOakland, California :$bUniversity of California Press,$c[2014?]
264 4 $c©2014
300 $axxi, 395 :$billustrations ;$c23 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references and index.
520 $a"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.
505 0 $aPart one. Regional histories: premodern Europe / Ken albala -- China / E.N. Anderson -- India / Jayanta Sengupta -- Out of Africa : a brief guide to African food history / Jessica Harris -- Middle Eastern food history / Charles Perry -- Latin American food between export Liberalism and the via Campesina / Jeffrey Pilcher -- Early American food / Joyce E. Chaplin -- Food in recent United States history / Amy Bentley and Hi'ilei Hobart -- Influence, sources, and African diaspora foodways / Frederick Douglass Opie -- Food and American immigrants : an opening / Krishnendu Ray. Part two. Cuisine: the French invention of modern cuisine / Priscilla Ferguson -- Restaurants / Paul Freedman -- Cookbooks as resources for social history / Barbara Ketchum Wheaton. Part three. Problems: the revolt against homogeneity / Amy Trubek -- Food and popular culture / Fabio Parasecoli -- Post-1945 global food developments / Peter Scholliers.
650 0 $aFood$xHistory.
650 0 $aFood habits$xHistory.
700 1 $aFreedman, Paul,$d1949-$eeditor.
700 1 $aChaplin, Joyce E.,$eeditor.
700 1 $aAlbala, Ken,$d1964-$eeditor.
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