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

by Paul Freedman, Joyce Chaplin and Ken Albala University of California Press
Pub Date:
08/2014
ISBN:
9780520283589
Format:
Pbk 424 pages
Price:
AU$96.00 NZ$99.13
Product Status: Not Our Publication - we no longer distribute
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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.

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

"Any remaining doubts about the legitimacy of food history are put to rest by this edited volume."
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 from Magellan to Orbit and Benjamin Franklin’s Political Arithmetic: A Materialist View of Humanity.

Ken Albala is Professor of History at the University of the Pacific. He is the author of more than a dozen books, including Eating Right in the Renaissance; Beans: A History; The Banquet; and The Lost Art of Real Cooking.