Food in Time and Place (Paperback)
The American Historical Association Companion to Food History
University of California Press, 9780520283589, 424pp.
Publication Date: October 31, 2014
Other Editions of This Title:
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.
About the Author
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.
Praise For Food in Time and Place: The American Historical Association Companion to Food History…
— A. B. Audant