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Food in Time and Place: The American Historical Association Companion to Food History
Paul (Ed) Freedman
€ 50.07
€ 39.95
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Description for Food in Time and Place: The American Historical Association Companion to Food History
Paperback. 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. Editor(s): Freedman, Paul; Chaplin, Joyce E.; Albala, Ken. Num Pages: 424 pages, 3 charts, 2 tables. BIC Classification: HBT; JFCV; WBN. Category: (G) General (US: Trade). Dimension: 228 x 152 x 25. Weight in Grams: 586.
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 ... Read more
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 ... Read more
Product Details
Publisher
University of California Press
Format
Paperback
Publication date
2014
Condition
New
Weight
593g
Number of Pages
424
Place of Publication
Berkerley, United States
ISBN
9780520283589
SKU
V9780520283589
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-24
About Paul (Ed) Freedman
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 ... Read more
Reviews for Food in Time and Place: The American Historical Association Companion to Food History
"Any remaining doubts about the legitimacy of food history are put to rest by this edited volume."
A. B. Audant CHOICE
A. B. Audant CHOICE