Research Catalog

Title

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

Publication

• Oakland, California : University of California Press, 2014.
• ©2014

Items in the Library & Off-site

Details

Additional Authors

• Freedman, Paul, 1949-
• Chaplin, Joyce E.
• Albala, Ken, 1964-

Description

xxi, 395 pages : illustrations; 23 cm

Summary

"Food and cuisine are important subjects for historians across many areas of study. Food is after all 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 throughout every era and spanning 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 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."--Provided by publisher.

Subjects

• Food habits > History
• Food > History

Bibliography (note)

• Includes bibliographical references and index.

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.

Call Number

JFE 14-8266

ISBN

• 9780520277458
• 0520277457
• 9780520283589
• 0520283589
• 9780520959347 (canceled/invalid)
• 0520959345 (canceled/invalid)

LCCN

2014014666

OCLC

876671334

Title

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

Publisher

Oakland, California : University of California Press, 2014.

Copyright Date

©2014

Type of Content

text

Type of Medium

unmediated

Type of Carrier

volume

Bibliography

Includes bibliographical references and index.

Added Author

Freedman, Paul, 1949- editor.

Chaplin, Joyce E., editor.

Albala, Ken, 1964- editor.

Research Call Number

JFE 14-8266