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

"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 e...

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Bibliographic Details
Corporate Author: American Historical Association
Other Authors: Freedman, Paul, 1949- (Editor)
Chaplin, Joyce E. (Editor)
Albala, Ken, 1964- (Editor)
Language:English
Published: Oakland, California : University of California Press, [2014]
Subjects:
Genre:
Physical Description:xxi, 395 pages : illustrations ; 23 cm
Format: Book
Description
Summary:
"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.
Note:"Fletcher Jones Foundation humanities imprint".
Call Number:TX353 .F644 2014
Bibliography Note:Includes bibliographical references and index.
ISBN:9780520277458 (cloth : alk. paper)
0520277457 (cloth : alk. paper)
9780520283589 (pbk. : alk. paper)
0520283589 (pbk. : alk. paper)