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Food in Time and Place

The American Historical Association Companion to Food History

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

ca. 57,99
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Ratgeber / Essen & Trinken


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.

Weitere Titel von diesem Autor



geography, history, conquest, medieval food, food, crops, history of food, famines, ancient mediterranean, food supply, gastronomy, american historical association, food history, globalization, colonization, food and hunger, food culture, cultural history, haute cuisine, types of cuisine, immigration, public health, french food, world history, culinary, food and popular culture, social history, food and cuisine, basic human needs, regional histories, historical research on food, nutrition