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00000pam a2200000 a 4500 |
| 001 |
in00005240431 |
| 003 |
OCoLC |
| 005 |
20220616075500.0 |
| 008 |
120920s2013 cauab b 001 0 eng |
| 010 |
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|a 2012038609
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| 020 |
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|a 9780520266452 (cloth : alk. paper)
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| 020 |
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|a 0520266455 (cloth : alk. paper)
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| 035 |
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|a (CaEvSKY)sky250662285
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|a (OCoLC)811427034
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|a DNAL/DLC
|b eng
|e rda
|c AGL
|d DLC
|d BTCTA
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|a TX645
|b .L325 2013
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0 |
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|a 641.5
|2 23
|
| 100 |
1 |
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|a Laudan, Rachel,
|d 1944-
|0 http://id.loc.gov/authorities/names/n83193265
|
| 245 |
1 |
0 |
|a Cuisine and empire :
|b cooking in world history /
|c Rachel Laudan.
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| 264 |
|
1 |
|a Berkeley, Calif. :
|b University of California Press,
|c 2013.
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| 300 |
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|a xiv, 464 pages :
|b illustrations ;
|c 24 cm
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| 336 |
|
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a unmediated
|b n
|2 rdamedia
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| 338 |
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|a volume
|b nc
|2 rdacarrier
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| 504 |
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|a Includes bibliographical references and index.
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| 505 |
0 |
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|a Mastering grain cookery, 20,000-300 B.C.E -- The barley-wheat sacrificial cuisines of the ancient empires, 500 B.C.E.-400 C.E -- Buddhism transforms the cuisines of south and east Asia, 260 B.C.E.-800 C.E -- Islam transforms the cuisines of central and west Asia, 800-1650 C.E -- Christianity transforms the cuisines of Europe and the Americas, 100-1650 C.E -- Prelude to modern cuisines: Northern Europe, 1650-1840 -- Modern cuisines: the expansion of middling cuisines, 1810-1920 -- Modern cuisines: the globalization of middling cuisines, 1920-2000.
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| 520 |
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|a Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan's innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans.
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| 650 |
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0 |
|a Cooking
|x History.
|0 http://id.loc.gov/authorities/subjects/sh2008101722
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| 650 |
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0 |
|a Food habits
|x History.
|0 http://id.loc.gov/authorities/subjects/sh2008103984
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| 650 |
|
0 |
|a Food
|x Social aspects.
|0 http://id.loc.gov/authorities/subjects/sh2008120936
|
| 830 |
|
0 |
|a California studies in food and culture ;
|v 43.
|0 http://id.loc.gov/authorities/names/n00006023
|
| 907 |
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|b 210208
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|t 0
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| 952 |
f |
f |
|p Can Circulate
|a Michigan State University-Library of Michigan
|b Michigan State University
|c MSU Main Library
|d MSU Main Library
|t 0
|e TX645 .L325 2013
|h Library of Congress classification
|i Printed Material
|m 31293033352257
|n 1
|
