Food in Time and Place Food in Time and Place

Food in Time and Place

The American Historical Association Companion to Food History

Paul Freedman y otros
    • USD 34.99
    • USD 34.99

Descripción editorial

Food and cuisine are important subjects for historians across many areas of study. Food, after all, is 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 specializing in every era and 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 a 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.

GÉNERO
Cocina, gastronomía y vinos
PUBLICADO
2014
24 de noviembre
IDIOMA
EN
Inglés
EXTENSIÓN
424
Páginas
EDITORIAL
University of California Press
VENDEDOR
University of California Press
TAMAÑO
3.8
MB

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