american historical association
ancient mediterranean
basic human needs
Category=JBCC4
Category=NHT
Category=WBN
colonization
conquest
crops
culinary
cultural history
eq_bestseller
eq_food-drink
eq_history
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
eq_society-politics
famines
food
food and cuisine
food and hunger
food and popular culture
food culture
food history
food supply
french food
gastronomy
geography
globalization
haute cuisine
historical research on food
history
history of food
immigration
medieval food
nutrition
public health
regional histories
social history
types of cuisine
world history
Product details
- ISBN 9780520283589
- Weight: 590g
- Dimensions: 152 x 229mm
- Publication Date: 31 Oct 2014
- Publisher: University of California Press
- Publication City/Country: US
- Product Form: Paperback
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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.
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.
