Food in time and place [electronic resource] : 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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