Broschiertes Buch

Food in Time and Place

The American Historical Association Companion to Food History

Herausgegeben von Freedman, Paul; Chaplin, Jove E.; Albala, Ken

Beschreibung

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. This book delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association.

Autor

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 Franklins 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.

Produktdetails

• Verlag: University of California Press
• Seitenzahl: 424
• Erscheinungstermin: 31. Oktober 2014
• Englisch
• Abmessung: 228mm x 149mm x 30mm
• Gewicht: 591g
• ISBN-13: 9780520283589
• ISBN-10: 0520283589
• Artikelnr.: 40919797