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
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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.

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