Food in Time and Place: The American Historical Association Companion to Food History by Freedman, Paul

Food in Time and Place: The American Historical Association Companion to Food History (Hardcover) (ISBN-13: 9780520277458)

Vendor: Paul Freedman
Product type: Books
Format: Hardcover
$95.00
$95.00
$95.00
Subtotal: $95.00
Food in Time and Place: The American Historical Association Companion to Food History by Freedman, Paul

Food in Time and Place: The American Historical Association Companion to Food History

$95.00
Food in Time and Place: The American Historical Association Companion to Food History by Freedman, Paul

Food in Time and Place: The American Historical Association Companion to Food History

$95.00
Format: Hardcover
Description
Description
x
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. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and 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 a 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.

Author: Paul Freedman
ISBN-10: 0520277457
ISBN-13: 9780520277458
Publisher: University of California Press
Language: English
Published: 10/31/2014
Pages: 424
Format: Hardcover
Weight: 1.55lbs
Size: 9.10h x 6.00w x 1.20d

Review Citation(s):
Choice 05/01/2015 pg. 1562
By Paul Freedman
By Paul Freedman
x
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 Franklin's 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.

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