Food in Time and Place (BOK)

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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 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.

Produktfakta

Språk Engelsk Engelsk Innbinding Heftet
Utgitt 2014 Forfatter
Forlag
University Press Group Ltd
ISBN 9780520283589
Antall sider 424 Dimensjoner 15,8cm x 23cm x 2,8cm
Vekt 594 gram Leverandør Bertram Trading Ltd
Andre medvirkende Joyce E. Chaplin, Ken Albala, Paul Freedman

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