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.

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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