Waubonsee Community College

Cuisine and empire, cooking in world history, Rachel Laudan

Label
Cuisine and empire, cooking in world history, Rachel Laudan
Language
eng
Bibliography note
Includes bibliographical references (p. 393-438) and index
Illustrations
mapsillustrations
Index
index present
Literary Form
non fiction
Main title
Cuisine and empire
Nature of contents
bibliography
Oclc number
811427034
Responsibility statement
Rachel Laudan
Series statement
California studies in food and culture, 43
Sub title
cooking in world history
Summary
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
Table Of Contents
Mastering grain cookery, 2,000-300 B.C.E -- The barley-wheat 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, 1650-1840 -- Modern cuisines: the expansion of middling cuisines, 1810-1920 -- Modern cuisines: the globalization of modern cuisines, 1920-2000
Classification
Mapped to

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