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

EditorPaul Freedman, Joyce E. Chaplin, Ken Albala

Paperback | October 31, 2014

Food in Time and Place: The American Historical Association Companion to Food History by Paul Freedman
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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 Placedelivers 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.
Paul Freedmanis the Chester D. Tripp Professor of History at Yale University. He is the author ofOut of the East: Spices and the Medieval Imaginationand editor ofFood: The History of Taste.Joyce E. Chaplinis the James Duncan Phillips Professor of Early American History at Harvard University. Her publications includeRound about the Eart...
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Title:Food in Time and Place: The American Historical Association Companion to Food HistoryFormat:PaperbackProduct dimensions:424 pages, 9 X 6 X 0.9 inShipping dimensions:424 pages, 9 X 6 X 0.9 inPublished:October 31, 2014Publisher:University of California PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0520283589

ISBN - 13:9780520283589

Appropriate for ages: All ages

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From the Author

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.

Table of Contents

List of Illustrations
Acknowledgments
Preface
Paul Freedman
Introduction: Food History as a Field
Warren Belasco
Part One: Regional Histories
1. Premodern Europe
Ken Albala
2. China
E.{ths}N. Anderson
3. India
Jayanta Sengupta
4. Out of Africa: A Brief Guide to African Food History
Jessica B. Harris
5. Middle Eastern Food History
Charles Perry
6. Latin American Food between Export Liberalism and the Via Campesina
Jeffrey M. Pilcher
7. Food and the Material Origins of Early America
Joyce E. Chaplin
8. Food in Recent U.S. History
Amy Bentley and Hi''ilei Hobart
9. Influence, Sources, and African Diaspora Foodways
Frederick Douglass Opie
10. Migration, Transnational Cuisines, and Invisible Ethnics
Krishnendu Ray
Part Two: Cuisine
11. The French Invention of Modern Cuisine
Priscilla Parkhurst Ferguson
12. Restaurants
Paul Freedman
13. Cookbooks as Resources for Social History
Barbara Ketcham Wheaton
Part Three: Problems
14. The Revolt against Homogeneity
Amy B. Trubek
15. Food and Popular Culture
Fabio Parasecoli
16. Post-1945 Global Food Developments
Peter Scholliers
List of Contributors
Index

Editorial Reviews

"Any remaining doubts about the legitimacy of food history are put to rest by this edited volume."