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

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Paul Freedman, Joyce E. Chaplin, Ken Albala
Univ of California Press, Oct 31, 2014 - Cooking - 424 pages
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.
 

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Contents

Food History as a Field
1
Premodern Europe
21
China
41
India
68
A Brief Guide to African Food History
95
Middle Eastern Food History
107
Latin American Food between Export Liberalism and
120
Food and the Material Origins of Early America
142
Migration Transnational Cuisines and Invisible Ethnics
209
The French Invention of Modern Cuisine
233
Restaurants
253
Cookbooks as Resources for Social History
276
The Revolt against Homogeneity
303
Food and Popular Culture
322
Post1945 Global Food Developments
340
List of Contributors
365

Food in Recent U S History
165
Influence Sources and African Diaspora Foodways
188

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About the author (2014)

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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