Food in time and place : the American Historical Association companion to food history / edited by Paul Freedman, Joyce E. Chaplin, and Ken Albala.

Format:

Book

Contributor:

Freedman, Paul, 1949- editor.

Chaplin, Joyce E., editor.

Albala, Ken, 1964- editor.

Language:

English

Subjects (All):

Food--History.

Food.

Food habits--History.

Food habits.

Food and Beverages--history.

Medical Subjects:

Food and Beverages--history.

Physical Description:

1 online resource (421 p.)

Edition:

1st ed.

Place of Publication:

Oakland, California : University of California Press, 2014.

Language Note:

English

Summary:

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.

Contents:

Front matter

Contents

List of Illustrations

Acknowledgments

Preface

Introduction: Food History as a Field

1. Premodern Europe

2. China

3. India

4. Out of Africa: A Brief Guide to African Food History

5. Middle Eastern Food History

6. Latin American Food between Export Liberalism and the Vía Campesina

7. Food and the Material Origins of Early America

8. Food in Recent U.S. History

9. Influence, Sources, and African Diaspora Foodways

10. Migration, Transnational Cuisines, and Invisible Ethnics

11. The French Invention of Modern Cuisine

12. Restaurants

13. Cookbooks as Resources for Social History

14. The Revolt against Homogeneity

15. Food and Popular Culture

16. Post-1945 Global Food Developments

Contributors

Index

Notes:

Description based upon print version of record.

Description based on print version record.

ISBN:

9780520959347

0520959345

OCLC:

890089872