Food in Time and Place - The American Historical Association Companion to Food History (Paperback)

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.

General

Imprint:	University of California Press
Country of origin:	United States
Release date:	October 2014
First published:	2014
Editors:	Paul Freedman • Joyce E. Chaplin • Ken Albala
Dimensions:	229 x 152 x 23mm (L x W x T)
Format:	Paperback - Trade
Pages:	424
ISBN-13:	978-0-520-28358-9
Categories:	Books > Health, Home & Family > Cookery / food & drink etc > National & regional cuisine Books > Reference & Interdisciplinary > Interdisciplinary studies > Cultural studies > General Books > Humanities > History > History of specific subjects > General Books > History > History of specific subjects > General Books > Food & Drink > National & regional cuisine Promotions
LSN:	0-520-28358-9
Barcode:	9780520283589

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