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.
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
- 9780520959347
- 0520959345
- TX353+
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.
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