64 F 74 Food in time and place : the American Historical Association companion to food history / edited by Paul Freedman, Joyce E. Chaplin, and Ken Albala. - Oakland : University of California Press, 2014. - xxi, 395 с. : граф., табл. - Библиогр. в конце глав. - Указ.: с. 369. - ISBN 9780520277458 : 3800 р. Содержание: Albala, Ken. Regional histories: premodern Europe / K. Albala Anderson, E. N. China / E. N. Anderson Sengupta, Jayanta. India / J. Sengupta Harris, Jessica. Out of Africa : a brief guide to African food history / J. Harris Perry, Charles. Middle Eastern food history / C. Perry Pilcher, Jeffrey. Latin American food between export Liberalism and the via Campesina / J. Pilcher Chaplin, Joyce E. Early American food / J. E. Chaplin Bentley, Amy. Food in recent United States history / A. Bentley, H. Hobart Opie, Frederick Douglass. Influence, sources, and African diaspora foodways / F. D. Opie Ray, Krishnendu. Food and American immigrants : an opening / K. Ray Ferguson, Priscilla. Cuisine: the French invention of modern cuisine / P. Ferguson Freedman, Paul. Restaurants / P. Freedman Wheaton, Barbara Ketchum. Cookbooks as resources for social history / B. K. Wheaton Trubek, Amy. Problems: the revolt against homogeneity / A. Trubek Parasecoli, Fabio. Food and popular culture / F. Parasecoli Scholliers, Peter. Post-1945 global food developments / P. Scholliers
Пищевые привычки--История Приготовление пищи Кл.слова (ненормированные): ИСТОРИЯ США Аннотация: Food and cuisine are important subjects for historians across many areas of study. Food is after all 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 throughout every era and spanning 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 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. Доп.точки доступа: Freedman, Paul \ред.\; Chaplin, Joyce E. \ред.\; Albala, Ken \ред.\ Экземпляры всего: 1 ОИЛ (1) Свободны: ОИЛ (1) |