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

Authors

Paul Freedman
Joyce Chaplin
Ken Albala, University of the PacificFollow

Files

Document Type

Book

Department

History

Description

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.

Buy Link

http://www.ucpress.edu/book.php?isbn=9780520283589

Find in WorldCat

https://www.worldcat.org/title/food-in-time-and-place-the-american-historical-association-companion-to-food-history/oclc/890089872&referer=brief_results

ISBN

978-0520959347

Publication Date

10-1-2014

Publisher

University of California Press

City

Berkeley, CA

First Page

1

Last Page

424

Keywords

Food history, Food habits, Food Studies

Disciplines

Food Security | History | Sociology

Recommended Citation

Freedman, P., Chaplin, J., & Albala, K. (2014). Food in Time and Place: The American Historical Association Companion to Food History. Berkeley, CA: University of California Press
https://scholarlycommons.pacific.edu/cop-facbooks/29