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"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.
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Subjects
Food, Food habits, History, Food, historyEdition | Availability |
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1
Food in Time and Place: The American Historical Association Companion to Food History
2014, University of California Press
in English
0520959345 9780520959347
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2 |
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3
Food in time and place: the American Historical Association companion to food history
2014, University of California Press
in English
0520277457 9780520277458
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Libraries near you:
WorldCat
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Book Details
Table of Contents
Edition Notes
Includes bibliographical references and index.
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Feedback?August 10, 2024 | Edited by MARC Bot | import existing book |
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July 18, 2019 | Created by MARC Bot | import new book |