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University of California Press
summary
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.

Table of Contents

  1. Cover
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  1. About the Series, Title Page, Copyright
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  1. Contents
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  1. Illustrations
  2. pp. vii-viii
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  1. Acknowledgments
  2. pp. ix-x
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  1. Preface
  2. Paul Freedman
  3. pp. xi-xxii
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  1. Introduction: Food History as a Field
  2. Warren Belasco
  3. pp. 1-18
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  1. Part One. Regional Histories
  2. pp. 19-20
  1. 1. Premodern Europe
  2. Ken Albala
  3. pp. 21-40
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  1. 2. China
  2. E. N. Anderson
  3. pp. 41-67
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  1. 3. India
  2. Jayanta Sengupta
  3. pp. 68-94
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  1. 4. Out of Africa: A Brief Guide to African Food History
  2. Jessica B. Harris
  3. pp. 95-106
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  1. 5. Middle Eastern Food History
  2. Charles Perry
  3. pp. 107-119
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  1. 6. Latin American Food between Export Liberalism and the Vía Campesina
  2. Jeffrey M. Pilcher
  3. pp. 120-141
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  1. 7. Food and the Material Origins of Early America
  2. Joyce E. Chaplin
  3. pp. 142-164
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  1. 8. Food in Recent U.S. History
  2. Amy Bentley, Hi‘ilei Hobart
  3. pp. 165-187
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  1. 9. Influence, Sources, and African Diaspora Foodways
  2. Frederick Douglass Opie
  3. pp. 188-208
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  1. 10. Migration, Transnational Cuisines, and Invisible Ethnics
  2. Krishnendu Ray
  3. pp. 209-230
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  1. Part Two. Cuisine
  2. pp. 231-232
  1. 11. The French Invention of Modern Cuisine
  2. Priscilla Parkhurst Ferguson
  3. pp. 233-252
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  1. 12. Restaurants
  2. Paul Freedman
  3. pp. 253-275
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  1. 13. Cookbooks as Resources for Social History
  2. Barbara Ketcham Wheaton
  3. pp. 276-300
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  1. Part Three. Problems
  2. pp. 301-302
  1. 14. The Revolt against Homogeneity
  2. Amy B. Trubek
  3. pp. 303-321
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  1. 15. Food and Popular Culture
  2. Fabio Parasecoli
  3. pp. 322-339
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  1. 16. Post-1945 Global Food Developments
  2. Peter Scholliers
  3. pp. 340-364
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  1. Contributors
  2. pp. 365-368
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  1. Index
  2. pp. 369-396
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Additional Information

ISBN
9780520959347
Related ISBN
9780520277458
MARC Record
OCLC
890089872
Pages
360
Launched on MUSE
2014-11-12
Language
English
Open Access
No
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