Cuisine and empire : cooking in world history / Rachel Laudan.

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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.

Bibliographic Details
Uniform Title:California studies in food and culture ; 43.
Main Author: Laudan, Rachel, 1944-
Language:English
Published: Berkeley, Calif. : University of California Press, 2013.
Series:California studies in food and culture ; 43.
Subjects:
Cooking > History.
Food habits > History.
Food > Social aspects.
Physical Description:xiv, 464 pages : illustrations ; 24 cm
Format: Book
Contents:
  • 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.