Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Food in Time and Place: The American Historical Association Companion to Food History

Food in Time and Place: The American Historical Association Companion to Food History

Chaplin, Joyce E.
Albala, Ken
Freedman, Paul

Paperback

Food WritingGeneral Regional CookingGeneral World History

ISBN10: 0520283589
ISBN13: 9780520283589
Publisher: Univ Of California Pr
Published: Oct 31 2014
Pages: 424
Weight: 1.30
Height: 0.90 Width: 5.90 Depth: 9.00
Language: English
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.

1 different editions

Also available

Also in

Food Writing

View All