Food in Time and Place
Food in Time and Place
Editors: Freedman, Paul, Chaplin, Joyce E. and Albala, Ken
Publication Year: 2014
Publisher: University of California Press
Single-User Purchase Price:
$49.95

Unlimited-User Purchase Price:
$74.93
ISBN: 978-0-52-028358-9
Category: Food, Drink, Nutrition
Image Count:
3
Book Status: Available
Table of Contents
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.
Table of Contents
- List of Illustrations
- Acknowledgments
- Preface - Paul Freedman
- Introduction: Food History as a Field - Warren Belasco
- PART ONE. REGIONAL HISTORIES
- 1. Premodern Europe - Ken Albala
- 2. China - E. N. Anderson
- 3. India - Jayanta Sengupta
- 4. Out of Africa: A Brief Guide to African Food History - Jessica B. Harris
- 5. Middle Eastern Food History - Charles Perry
- 6. Latin American Food between Export Liberalism and the Vía Campesina - Jeffrey M. Pilcher
- 7. Food and the Material Origins of Early America - Joyce E. Chaplin
- 8. Food in Recent U.S. History - Amy Bentley and Hi'ilei Hobart
- 9. Influence, Sources, and African Diaspora Foodways - Frederick Douglass Opie
- 10. Migration, Transnational Cuisines, and Invisible Ethnics - Krishnendu Ray
- PART TWO. CUISINE
- 11. The French Invention of Modern Cuisine - Priscilla Parkhurst Ferguson
- 12. Restaurants - Paul Freedman
- 13. Cookbooks as Resources for Social History - Barbara Ketcham Wheaton
- PART THREE. PROBLEMS
- 14. The Revolt against Homogeneity - Amy B. Trubek
- 15. Food and Popular Culture - Fabio Parasecoli
- 16. Post-1945 - Peter Scholliers
- List of Contributors