Coverart for item
The Resource Food in Time and Place : the American Historical Association Companion to Food History

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

Label
Food in Time and Place : the American Historical Association Companion to Food History
Title
Food in Time and Place
Title remainder
the American Historical Association Companion to Food History
Contributor
Subject
Genre
Language
eng
Summary
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 anci
Cataloging source
EBLCP
Index
index present
Language note
English
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorDate
  • 1949-
  • 1964-
http://library.link/vocab/relatedWorkOrContributorName
  • Freedman, Paul
  • Chaplin, Joyce E
  • Albala, Ken
http://library.link/vocab/subjectName
  • Food
  • Food habits
  • Health & Biological Sciences
  • Diet & Clinical Nutrition
  • Health & Biological Sciences
  • Diet & Clinical Nutrition
  • COOKING
  • COOKING
  • Food
  • Food habits
Label
Food in Time and Place : the American Historical Association Companion to Food History
Instantiates
Publication
Antecedent source
unknown
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
  • Cover; Food in Time and Place; Title; Copyright; Contents; List of Illustrations; Acknowledgments; Preface; Introduction: Food History as a Field; PART ONE. REGIONAL HISTORIES; 1. Premodern Europe; 2. China; 3. India; 4. Out of Africa: A Brief Guide to African Food History; 5. Middle Eastern Food History; 6. Latin American Food between Export Liberalism and the Vía Campesina; 7. Food and the Material Origins of Early America; 8. Food in Recent U.S. History; 9. Influence, Sources, and African Diaspora Foodways; 10. Migration, Transnational Cuisines, and Invisible Ethnics; PART TWO. CUISINE
  • 11. The French Invention of Modern Cuisine12. Restaurants; 13. Cookbooks as Resources for Social History; PART THREE. PROBLEMS; 14. The Revolt against Homogeneity; 15. Food and Popular Culture; 16. Post-1945 Global Food Developments; List of Contributors; Index
Control code
ocn890089872
Dimensions
unknown
Extent
1 online resource (421 pages)
File format
unknown
Form of item
online
Isbn
9780520277458
Level of compression
unknown
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Note
JSTOR
http://library.link/vocab/ext/overdrive/overdriveId
  • 2e117894-f9b7-467c-abc6-9aaf780f5851
  • 22573/ctt7tgkf4
Quality assurance targets
not applicable
Reformatting quality
unknown
Sound
unknown sound
Specific material designation
remote
System control number
(OCoLC)890089872
Label
Food in Time and Place : the American Historical Association Companion to Food History
Publication
Antecedent source
unknown
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
  • Cover; Food in Time and Place; Title; Copyright; Contents; List of Illustrations; Acknowledgments; Preface; Introduction: Food History as a Field; PART ONE. REGIONAL HISTORIES; 1. Premodern Europe; 2. China; 3. India; 4. Out of Africa: A Brief Guide to African Food History; 5. Middle Eastern Food History; 6. Latin American Food between Export Liberalism and the Vía Campesina; 7. Food and the Material Origins of Early America; 8. Food in Recent U.S. History; 9. Influence, Sources, and African Diaspora Foodways; 10. Migration, Transnational Cuisines, and Invisible Ethnics; PART TWO. CUISINE
  • 11. The French Invention of Modern Cuisine12. Restaurants; 13. Cookbooks as Resources for Social History; PART THREE. PROBLEMS; 14. The Revolt against Homogeneity; 15. Food and Popular Culture; 16. Post-1945 Global Food Developments; List of Contributors; Index
Control code
ocn890089872
Dimensions
unknown
Extent
1 online resource (421 pages)
File format
unknown
Form of item
online
Isbn
9780520277458
Level of compression
unknown
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Note
JSTOR
http://library.link/vocab/ext/overdrive/overdriveId
  • 2e117894-f9b7-467c-abc6-9aaf780f5851
  • 22573/ctt7tgkf4
Quality assurance targets
not applicable
Reformatting quality
unknown
Sound
unknown sound
Specific material designation
remote
System control number
(OCoLC)890089872

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      32.771354 -117.193327
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