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

Show other versions (1)

"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...

Full description

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:
Food > History.
Food habits > History.
Food.
Food habits.
History.
Genre:
History.
Physical Description:xxi, 395 pages : illustrations ; 23 cm
Format: Book
Contents:
  • Part one. Regional histories: premodern Europe / Ken albala
  • China / E. N. Anderson
  • India / Jayanta Sengupta
  • Out of Africa : a brief guide to African food history / Jessica Harris
  • Middle Eastern food history / Charles Perry
  • Latin American food between export Liberalism and the via Campesina / Jeffrey Pilcher
  • Early American food / Joyce E. Chaplin
  • Food in recent United States history / Amy Bentley and Hi'ilei Hobart
  • Influence, sources, and African diaspora foodways / Frederick Douglass Opie
  • Food and American immigrants : an opening / Krishnendu Ray. Part two. Cuisine: the French invention of modern cuisine / Priscilla Ferguson
  • Restaurants / Paul Freedman
  • Cookbooks as resources for social history / Barbara Ketchum Wheaton. Part three. Problems: the revolt against homogeneity / Amy Trubek
  • Food and popular culture / Fabio Parasecoli
  • Post-1945 global food developments / Peter Scholliers.