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Cuisine and Empire - Cooking in World History (Hardcover, New)
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Cuisine and Empire - Cooking in World History (Hardcover, New)
Series: California Studies in Food and Culture, 43
Expected to ship within 10 - 15 working days
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Rachel Laudan tells the remarkable story of the rise and fall of
the world's great cuisines--from the mastery of grain cooking some
twenty thousand years ago, to the present--in this superbly
researched book. Probing beneath the apparent confusion of dozens
of cuisines to reveal the underlying simplicity of the culinary
family tree, she shows how periodic seismic shifts in "culinary
philosophy"--beliefs about health, the economy, politics, society
and the gods--prompted the construction of new cuisines, a handful
of which, chosen as the cuisines of empires, came to dominate the
globe.
"Cuisine and Empire" shows how merchants, missionaries, and the
military took cuisines over mountains, oceans, deserts, and across
political frontiers. Laudan's innovative narrative treats cuisine,
like language, clothing, or architecture, as something constructed
by humans. By emphasizing how cooking turns farm products into food
and by taking the globe rather than the nation as the stage, she
challenges the agrarian, romantic, and nationalistic myths that
underlie the contemporary food movement.
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