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Food in time and place [electronic resource] : the American Historical Association companion to food history / edited by Paul Freedman, Joyce E. Chaplin, and Ken Albala.

Contributor(s): Material type: TextTextSeries: UPCC book collections on Project MUSEPublication details: Oakland, California : University of California Press, [2014] 2015)Description: 1 online resource (pages cm)ISBN:
  • 9780520959347
  • 0520959345
Subject(s): Genre/Form: LOC classification:
  • TX353+
Online resources:
Contents:
Part one. Regional histories: premodern Europe / Ken albala -- China / E. N. Anderson -- India / Jayanta Sengupta -- Out of Africa : a brief guide to African food history / Jessica Harris -- Middle Eastern food history / Charles Perry -- Latin American food between export Liberalism and the via Campesina / Jeffrey Pilcher -- Early American food / Joyce E. Chaplin -- Food in recent United States history / Amy Bentley and Hi'ilei Hobart -- Influence, sources, and African diaspora foodways / Frederick Douglass Opie -- Food and American immigrants : an opening / Krishnendu Ray. Part two. Cuisine: the French invention of modern cuisine / Priscilla Ferguson -- Restaurants / Paul Freedman -- Cookbooks as resources for social history / Barbara Ketchum Wheaton. Part three. Problems: the revolt against homogeneity / Amy Trubek -- Food and popular culture / Fabio Parasecoli -- Post-1945 global food developments / Peter Scholliers.
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Includes bibliographical references and index.

Part one. Regional histories: premodern Europe / Ken albala -- China / E. N. Anderson -- India / Jayanta Sengupta -- Out of Africa : a brief guide to African food history / Jessica Harris -- Middle Eastern food history / Charles Perry -- Latin American food between export Liberalism and the via Campesina / Jeffrey Pilcher -- Early American food / Joyce E. Chaplin -- Food in recent United States history / Amy Bentley and Hi'ilei Hobart -- Influence, sources, and African diaspora foodways / Frederick Douglass Opie -- Food and American immigrants : an opening / Krishnendu Ray. Part two. Cuisine: the French invention of modern cuisine / Priscilla Ferguson -- Restaurants / Paul Freedman -- Cookbooks as resources for social history / Barbara Ketchum Wheaton. Part three. Problems: the revolt against homogeneity / Amy Trubek -- Food and popular culture / Fabio Parasecoli -- Post-1945 global food developments / Peter Scholliers.

Description based on print version record.

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