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.

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

  • LocationStatus
    History of Medicine
    DFXN /LAU
    Open shelves

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Identifiers

ISBN

  • 9780520266452
  • 0520266455