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Cuisine and Empire: Cooking in World History Volume 43

Name: Cuisine and Empire: Cooking in World History Volume 43
Brand: University of California Press
SKU: 9780520266452
Price: 71.99 USD
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Contributors:

Rachel Laudan

Publisher:

University of California Press

Binding:

Hardcover

Book Category:

Cooking, History

Book Subcategory:

Regional & Ethnic, World, History

Series:

California Studies in Food and Culture #43

Award:

2014 IACP Crystal Whisk Award Winner - Culinary History Award

Shipping & Return +

The product is eligible for a complimentary return within 30 days from the date of purchase. Furthermore, individual items are shipped within 24 hours of receiving the order.

Rating and Reviews +

Specifications +

Release Date:

2013-11-21

ISBN 13:

9780520266452

Weight:

1.76 lbs

Size:

9.22 x 6.39 x 1.40 inches

Pages:

488

Mint Condition +

product description

Description

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.

About the Author
Rachel Laudan is the prize-winning author of The Food of Paradise: Exploring Hawaii's Culinary Heritage and a coeditor of the Oxford Companion to the History of Modern Science.

Cuisine and Empire: Cooking in World History Volume 43

Description

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