Cuisine and empire : cooking in world history / Rachel Laudan.
- Laudan, Rachel, 1944-
- Date:
- [2013], ©2013
- Books
About this work
Description
Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan's innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans.
Publication/Creation
Berkeley, Calif. : University of California Press, [2013], ©2013.
Physical description
xiv, 464 pages : illustrations, maps ; 24 cm.
Contributors
Bibliographic information
Includes bibliographical references (p. 393-438) and index.
Contents
Mastering grain cookery, 2,000-300 B.C.E. -- The barley-wheat sacrificial cuisines of the ancient empires, 500 B.C.E.-400 C.E -- Buddhism transforms the cuisines of south and east Asia, 260 B.C.E.-800 C.E. -- Islam transforms the cuisines of central and west Asia, 800-1650 C.E. -- Christianity transforms the cuisines of Europe and the Americas, 100-1650 C.E. -- Prelude to modern cuisines: Northern Europe, 1650-1800 -- Modern cuisines: the expansion of middling cuisines, 1810-1920 -- Modern cuisines: the globalization of modern cuisines, 1920-2000.
Languages
Where to find it
Location Status History of MedicineDFXN /LAUOpen shelves
Permanent link
Identifiers
ISBN
- 9780520266452
- 0520266455