Surprise Castle
/Books/Cooking/History
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 - Paperback

$54.99
Quantity
01

Pay over time for orders over $35.00 with

Availability:In StockContributor:Paul Freedman (Editor), Joyce E. Chaplin (Editor), Ken Albala (Editor)Publish date:2014-10-31Pages:424
Language:EnglishPublisher:University of California PressISBN-13:9780520283589ISBN-10:520283589UPC:9780520283589Book Category:Cooking, HistoryBook Subcategory:History, World, Regional & CulturalSize:9.00 x 5.90 x 0.90 inchesWeight:1.3007Product ID:SCSW0X1DMY
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.
Language:EnglishPublisher:University of California PressISBN-13:9780520283589ISBN-10:520283589UPC:9780520283589Book Category:Cooking, HistoryBook Subcategory:History, World, Regional & CulturalSize:9.00 x 5.90 x 0.90 inchesWeight:1.3007Product ID:SCSW0X1DMY
Paul Freedman is the Chester D. Tripp Professor of History at Yale University. He is the author of Out of the East: Spices and the Medieval Imagination and editor of Food: The History of Taste.

Joyce E. Chaplin is the James Duncan Phillips Professor of Early American History at Harvard University. Her publications include Round about the Earth: Circumnavigation from Magellan to Orbit and Benjamin Franklin's Political Arithmetic: A Materialist View of Humanity.

Ken Albala is Professor of History at the University of the Pacific. He is the author of more than a dozen books, including Eating Right in the Renaissance; Beans: A History; The Banquet; and The Lost Art of Real Cooking.
Publisher: University of California Press

Contributor(s)

Paul Freedman (Editor), Joyce E. Chaplin (Editor), Ken Albala (Editor)

Free shipping on orders over $75. Standard shipping takes 3-7 business days. Returns accepted within 30 days of purchase.

Recently Viewed

View All