Coverart for item
The Resource Food in time and place : the American Historical Association companion to food history, edited by Paul Freedman, Joyce E. Chaplin, and Ken Albala, (electronic resource)

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

Label
Food in time and place : the American Historical Association companion to food history
Title
Food in time and place
Title remainder
the American Historical Association companion to food history
Statement of responsibility
edited by Paul Freedman, Joyce E. Chaplin, and Ken Albala
Contributor
Subject
Language
eng
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."--
Assigning source
Provided by publisher
Cataloging source
CUS/DLC
Dewey number
641.309
LC call number
TX353
LC item number
.F644 2014
NAL call number
TC353
NAL item number
.F644 2014
NLM call number
  • 2016 E-878
  • WA 11.1
http://library.link/vocab/relatedWorkOrContributorDate
  • 1949-
  • 1964-
http://library.link/vocab/relatedWorkOrContributorName
  • Freedman, Paul
  • Chaplin, Joyce E
  • Albala, Ken
  • American Historical Association
http://library.link/vocab/subjectName
  • Food
  • Diet
  • Feeding Behavior
Label
Food in time and place : the American Historical Association companion to food history, edited by Paul Freedman, Joyce E. Chaplin, and Ken Albala, (electronic resource)
Instantiates
Publication
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 B. Harris -- Middle Eastern food history / Charles Perry -- Latin American food between export liberalism and the Via Campesina / Jeffrey M. Pilcher -- Food and the material origins of early America / Joyce E. Chaplin -- Food in recent U.S. history / Amy Bentley and Hi'ilei Hobart -- Influence, sources, and African diaspora foodways / Frederick Douglass Opie -- Migration, transnational cuisines, and invisible ethnics / Krishnendu Ray. Part two: cuisine. The French invention of modern cuisine / Priscilla Parkhurst Ferguson -- Restaurants / Paul Freedman -- Cookbooks as resources for social history / Barbara Ketcham Wheaton. Part three: problems. The revolt against homogeneity / Amy B. Trubek -- Food and popular culture / Fabio Parasecoli -- Post-1945 global food developments / Peter Scholliers
  • 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
Control code
OCM1bookssj0001332885
Dimensions
unknown
Isbn
9780520277458
Lccn
2014014666
Other control number
40024316138
Specific material designation
remote
System control number
(WaSeSS)bookssj0001332885
Label
Food in time and place : the American Historical Association companion to food history, edited by Paul Freedman, Joyce E. Chaplin, and Ken Albala, (electronic resource)
Publication
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 B. Harris -- Middle Eastern food history / Charles Perry -- Latin American food between export liberalism and the Via Campesina / Jeffrey M. Pilcher -- Food and the material origins of early America / Joyce E. Chaplin -- Food in recent U.S. history / Amy Bentley and Hi'ilei Hobart -- Influence, sources, and African diaspora foodways / Frederick Douglass Opie -- Migration, transnational cuisines, and invisible ethnics / Krishnendu Ray. Part two: cuisine. The French invention of modern cuisine / Priscilla Parkhurst Ferguson -- Restaurants / Paul Freedman -- Cookbooks as resources for social history / Barbara Ketcham Wheaton. Part three: problems. The revolt against homogeneity / Amy B. Trubek -- Food and popular culture / Fabio Parasecoli -- Post-1945 global food developments / Peter Scholliers
  • 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
Control code
OCM1bookssj0001332885
Dimensions
unknown
Isbn
9780520277458
Lccn
2014014666
Other control number
40024316138
Specific material designation
remote
System control number
(WaSeSS)bookssj0001332885

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      38.710138 -90.311107
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