Cuisine and Empire
Cuisine and Empire
Editor/Author
Laudan, Rachel
Publication Year: 2013
Publisher: University of California Press
Single-User Purchase Price:
$39.95

Unlimited-User Purchase Price:
$59.93
ISBN: 978-0-52-026645-2
Category: Food, Drink, Nutrition
Image Count:
84
Book Status: Available
Table of Contents
Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers.
Table of Contents
- List of Illustrations
- List of Tables
- Acknowledgments
- Introduction
- 1. Mastering Grain Cookery, 20,000-300 B.C.E.
- 2. The Barley-Wheat Sacrificial Cuisines of the Ancient Empires, 500 B.C.E.-400 C.E.
- 3. Buddhism Transforms the Cuisines of South and East Asia,260 B.C.E.-800 C.E.
- 4. Islam Transforms the Cuisines of Central and West Asia, 800-1650 C.E.
- 5. Christianity Transforms the Cuisines of Europe and the Americas, 100-1650 C.E.
- 6. Prelude to Modern Cuisines: Northern Europe, 1650-1800
- 7. Modern Cuisines: The Expansion of Middling Cuisines, 1810-1920
- 8. Modern Cuisines: The Globalization of Middling Cuisines, 1920-2000
- Bibliography