Cuisine and empire: cooking in world history
Saved in:
| Main Author: | |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Berkeley ; Los Angeles ; London
University of California Press
[2013]
|
| Series: | California studies in food and culture
43 |
| Subjects: | |
| Online Access: | FAW01 FAW02 Volltext |
| Item Description: | Print version record |
| Physical Description: | 1 online resource (xiv, 464 pages) illustrations |
| ISBN: | 0520266455 0520954912 1299861903 9780520266452 9780520954915 9781299861909 |
Staff View
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| 505 | 8 | |a 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 | |
| 505 | 8 | |a "Rachel Laudan tells the remarkable story of the rise and fall of the world's great cuisines--rfrom the mastery of grain cooking some twenty thousand years ago, to the present--in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in 'culinary philosophy'--beliefs about health, the economy, politics, society and the gods--prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. 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. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement"--Provided by publisher | |
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| 650 | 4 | |a Gesellschaft | |
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Record in the Search Index
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| any_adam_object | |
| author | Laudan, Rachel 1944- |
| author_facet | Laudan, Rachel 1944- |
| author_role | aut |
| author_sort | Laudan, Rachel 1944- |
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| bvnumber | BV043033626 |
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| 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 "Rachel Laudan tells the remarkable story of the rise and fall of the world's great cuisines--rfrom the mastery of grain cooking some twenty thousand years ago, to the present--in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in 'culinary philosophy'--beliefs about health, the economy, politics, society and the gods--prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. 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. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement"--Provided by publisher |
| ctrlnum | (OCoLC)861212414 (DE-599)BVBBV043033626 |
| dewey-full | 641.5 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink |
| dewey-raw | 641.5 |
| dewey-search | 641.5 |
| dewey-sort | 3641.5 |
| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| era | Geschichte gnd |
| era_facet | Geschichte |
| format | Electronic eBook |
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| id | DE-604.BV043033626 |
| illustrated | Illustrated |
| indexdate | 2024-07-10T07:15:33Z |
| institution | BVB |
| isbn | 0520266455 0520954912 1299861903 9780520266452 9780520954915 9781299861909 |
| language | English |
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| publisher | University of California Press |
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| series2 | California studies in food and culture |
| spelling | Laudan, Rachel 1944- Verfasser aut Cuisine and empire cooking in world history Rachel Laudan Berkeley ; Los Angeles ; London University of California Press [2013] © 2013 1 online resource (xiv, 464 pages) illustrations txt rdacontent c rdamedia cr rdacarrier California studies in food and culture 43 Print version record 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 "Rachel Laudan tells the remarkable story of the rise and fall of the world's great cuisines--rfrom the mastery of grain cooking some twenty thousand years ago, to the present--in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in 'culinary philosophy'--beliefs about health, the economy, politics, society and the gods--prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. 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. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement"--Provided by publisher Geschichte gnd rswk-swf COOKING / General bisacsh Cooking fast Food habits fast Food / Social aspects fast COOKING / History bisacsh Geschichte Gesellschaft Cooking History Food habits History Food Social aspects Ernährung (DE-588)4015332-0 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Ernährung (DE-588)4015332-0 s Lebensmittel (DE-588)4034870-2 s Geschichte z 1\p DE-604 Erscheint auch als Druck-Ausgabe Laudan, Rachel, 1944- Cuisine and empire http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=640157 Aggregator Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Laudan, Rachel 1944- Cuisine and empire cooking in world history 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 "Rachel Laudan tells the remarkable story of the rise and fall of the world's great cuisines--rfrom the mastery of grain cooking some twenty thousand years ago, to the present--in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in 'culinary philosophy'--beliefs about health, the economy, politics, society and the gods--prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. 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. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement"--Provided by publisher COOKING / General bisacsh Cooking fast Food habits fast Food / Social aspects fast COOKING / History bisacsh Geschichte Gesellschaft Cooking History Food habits History Food Social aspects Ernährung (DE-588)4015332-0 gnd Lebensmittel (DE-588)4034870-2 gnd |
| subject_GND | (DE-588)4015332-0 (DE-588)4034870-2 |
| title | Cuisine and empire cooking in world history |
| title_auth | Cuisine and empire cooking in world history |
| title_exact_search | Cuisine and empire cooking in world history |
| title_full | Cuisine and empire cooking in world history Rachel Laudan |
| title_fullStr | Cuisine and empire cooking in world history Rachel Laudan |
| title_full_unstemmed | Cuisine and empire cooking in world history Rachel Laudan |
| title_short | Cuisine and empire |
| title_sort | cuisine and empire cooking in world history |
| title_sub | cooking in world history |
| topic | COOKING / General bisacsh Cooking fast Food habits fast Food / Social aspects fast COOKING / History bisacsh Geschichte Gesellschaft Cooking History Food habits History Food Social aspects Ernährung (DE-588)4015332-0 gnd Lebensmittel (DE-588)4034870-2 gnd |
| topic_facet | COOKING / General Cooking Food habits Food / Social aspects COOKING / History Geschichte Gesellschaft Cooking History Food habits History Food Social aspects Ernährung Lebensmittel |
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