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[ 洋図書 ] Food in time and place : the American Historical Association companion to food history /

edited by Paul Freedman, Joyce E. Chaplin, and Ken Albala. -- University of California Press, -- c2014. --

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ISBN 0520283589 (pbk. : alk. paper)
ISBN13桁 9780520283589 (pbk. : alk. paper)
無効なISBN等 9780520959347 (ebook)
テキストの言語 英語                  
分類：NDC10版 383.8
本タイトル Food in time and place :
タイトル関連情報 the American Historical Association companion to food history /
著者名 edited by Paul Freedman, Joyce E. Chaplin, and Ken Albala.
出版地・頒布地 Oakland, Calif. :
出版者・頒布者名 University of California Press,
出版年・頒布年 c2014.
数量 xxi, 395 p. :
他の形態的事項 ill. ;
大きさ 23 cm.
書誌注記 Includes bibliographical references and index.
内容注記 Part one. Regional histories: -- Premodern Europe / Ken Albala -- China / E.N. Anderson -- India / Jayanta Sengupta -- Out of Africa : a brief guide to African food history / Jessica B. Harris -- Middle Eastern food history / Charles Perry -- Latin American food between export liberalism and the vía Campesina / Jeffrey M. Pilcher -- Food and the material origins of Early America / Joyce E. Chaplin -- Food in recent U.S. history / Amy Bentley and Hi'ilei Hobart -- Influence, sources, and African diaspora foodways / Frederick Douglass Opie -- Migration, transnational cuisines, and invisible ethnics / Krishnendu Ray -- Part two. Cuisine: -- The French invention of modern cuisine / Priscilla Parkhurst Ferguson -- Restaurants / Paul Freedman -- Cookbooks as resources for social history / Barbara Ketchum Wheaton -- Part three. Problems: -- The revolt against homogeneity / Amy B. Trubek -- Food and popular culture / Fabio Parasecoli -- Post-1945 global food developments / Peter Scholliers.
要約、抄録、注釈等 "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."--
著者標目 Freedman, Paul H., 1949-
Chaplin, Joyce E.,
Albala, Ken, 1964-
一般件名 Food -- History.
Food habits -- History.
資料情報1 『Food in time and place : the American Historical Association companion to food history /』　edited by Paul Freedman, Joyce E. Chaplin, and Ken Albala.　University of California Press,　c2014. （所蔵館：中央　 請求記号：F/383.8/F68/F8　 資料コード：7105964981）
URL https://catalog.library.metro.tokyo.lg.jp/winj/opac/switch-detail.do?lang=ja&bibid=1352015817

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