Food in time and place :: the American Historical Association companion to food history /
Food and cuisine are important subjects for historians across many areas of study. Food, after all, is 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 specializin...
Gespeichert in:
| Weitere Verfasser: | , , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Oakland, California :
University of California Press,
[2014]
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Zusammenfassung: | Food and cuisine are important subjects for historians across many areas of study. Food, after all, is 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 specializing in every era and 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 a geographically, chronologically, and topically broad understanding of food cultures-from anci. |
| Beschreibung: | 1 online resource (421 pages) |
| Bibliographie: | Includes bibliographical references and index. |
| ISBN: | 9780520959347 0520959345 0520277457 9780520277458 9780520283589 0520283589 |
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| 245 | 0 | 0 | |a Food in time and place : |b the American Historical Association companion to food history / |c edited by Paul Freedman, Joyce E. Chaplin, and Ken Albala. |
| 264 | 4 | |c ©2014 | |
| 264 | 1 | |a Oakland, California : |b University of California Press, |c [2014] | |
| 300 | |a 1 online resource (421 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 588 | 0 | |a Print version record. | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Cover; Food in Time and Place; Title; Copyright; Contents; List of Illustrations; Acknowledgments; Preface; Introduction: Food History as a Field; PART ONE. REGIONAL HISTORIES; 1. Premodern Europe; 2. China; 3. India; 4. Out of Africa: A Brief Guide to African Food History; 5. Middle Eastern Food History; 6. Latin American Food between Export Liberalism and the Vía Campesina; 7. Food and the Material Origins of Early America; 8. Food in Recent U.S. History; 9. Influence, Sources, and African Diaspora Foodways; 10. Migration, Transnational Cuisines, and Invisible Ethnics; PART TWO. CUISINE. | |
| 505 | 8 | |a 11. The French Invention of Modern Cuisine12. Restaurants; 13. Cookbooks as Resources for Social History; PART THREE. PROBLEMS; 14. The Revolt against Homogeneity; 15. Food and Popular Culture; 16. Post-1945 Global Food Developments; List of Contributors; Index. | |
| 520 | |a Food and cuisine are important subjects for historians across many areas of study. Food, after all, is 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 specializing in every era and 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 a geographically, chronologically, and topically broad understanding of food cultures-from anci. | ||
| 546 | |a English. | ||
| 650 | 0 | |a Food |x History. | |
| 650 | 0 | |a Food habits |x History. | |
| 650 | 2 | |a Food and Beverages |x history. | |
| 650 | 4 | |a Health & Biological Sciences | |
| 650 | 4 | |a Diet & Clinical Nutrition | |
| 650 | 6 | |a Aliments |x Histoire. | |
| 650 | 6 | |a Habitudes alimentaires |x Histoire. | |
| 650 | 7 | |a COOKING |x General. |2 bisacsh | |
| 650 | 7 | |a COOKING |x History. |2 bisacsh | |
| 650 | 7 | |a Food |2 fast | |
| 650 | 7 | |a Food habits |2 fast | |
| 653 | |a american historical association. | ||
| 653 | |a ancient mediterranean. | ||
| 653 | |a basic human needs. | ||
| 653 | |a colonization. | ||
| 653 | |a conquest. | ||
| 653 | |a crops. | ||
| 653 | |a culinary. | ||
| 653 | |a cultural history. | ||
| 653 | |a famines. | ||
| 653 | |a food and cuisine. | ||
| 653 | |a food and hunger. | ||
| 653 | |a food and popular culture. | ||
| 653 | |a food culture. | ||
| 653 | |a food history. | ||
| 653 | |a food supply. | ||
| 653 | |a food. | ||
| 653 | |a french food. | ||
| 653 | |a gastronomy. | ||
| 653 | |a geography. | ||
| 653 | |a globalization. | ||
| 653 | |a haute cuisine. | ||
| 653 | |a historical research on food. | ||
| 653 | |a history of food. | ||
| 653 | |a history. | ||
| 653 | |a immigration. | ||
| 653 | |a medieval food. | ||
| 653 | |a nutrition. | ||
| 653 | |a public health. | ||
| 653 | |a regional histories. | ||
| 653 | |a social history. | ||
| 653 | |a types of cuisine. | ||
| 653 | |a world history. | ||
| 655 | 7 | |a History |2 fast | |
| 700 | 1 | |a Freedman, Paul, |d 1949- |1 https://id.oclc.org/worldcat/entity/E39PBJv4jTxdcgRqfrcG4dj3cP | |
| 700 | 1 | |a Chaplin, Joyce E. |0 http://id.loc.gov/authorities/names/n92090831 | |
| 700 | 1 | |a Albala, Ken, |d 1964- |1 https://id.oclc.org/worldcat/entity/E39PBJyMgFQFW84qrXbyfWMF8C |0 http://id.loc.gov/authorities/names/n00009130 | |
| 758 | |i has work: |a Food in Time and Place (Text) |1 https://id.oclc.org/worldcat/entity/E39PCG7qFqqxxjPb7cPCv8QkTb |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |a Freedman, Paul. |t Food in Time and Place. |d Berkeley : University of California Press, 2014 |z 9780520277458 |
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Datensatz im Suchindex
| DE-BY-FWS_katkey | ZDB-4-EBA-ocn890089872 |
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| _version_ | 1816882285950009344 |
| adam_text | |
| any_adam_object | |
| author2 | Freedman, Paul, 1949- Chaplin, Joyce E. Albala, Ken, 1964- |
| author2_role | |
| author2_variant | p f pf j e c je jec k a ka |
| author_GND | http://id.loc.gov/authorities/names/n92090831 http://id.loc.gov/authorities/names/n00009130 |
| author_facet | Freedman, Paul, 1949- Chaplin, Joyce E. Albala, Ken, 1964- |
| author_sort | Freedman, Paul, 1949- |
| building | Verbundindex |
| bvnumber | localFWS |
| callnumber-first | T - Technology |
| callnumber-label | TX353 |
| callnumber-raw | TX353 .F66 2014eb |
| callnumber-search | TX353 .F66 2014eb |
| callnumber-sort | TX 3353 F66 42014EB |
| callnumber-subject | TX - Home Economics |
| collection | ZDB-4-EBA |
| contents | Cover; Food in Time and Place; Title; Copyright; Contents; List of Illustrations; Acknowledgments; Preface; Introduction: Food History as a Field; PART ONE. REGIONAL HISTORIES; 1. Premodern Europe; 2. China; 3. India; 4. Out of Africa: A Brief Guide to African Food History; 5. Middle Eastern Food History; 6. Latin American Food between Export Liberalism and the Vía Campesina; 7. Food and the Material Origins of Early America; 8. Food in Recent U.S. History; 9. Influence, Sources, and African Diaspora Foodways; 10. Migration, Transnational Cuisines, and Invisible Ethnics; PART TWO. CUISINE. 11. The French Invention of Modern Cuisine12. Restaurants; 13. Cookbooks as Resources for Social History; PART THREE. PROBLEMS; 14. The Revolt against Homogeneity; 15. Food and Popular Culture; 16. Post-1945 Global Food Developments; List of Contributors; Index. |
| ctrlnum | (OCoLC)890089872 |
| dewey-full | 641.309 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink |
| dewey-raw | 641.309 |
| dewey-search | 641.309 |
| dewey-sort | 3641.309 |
| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Electronic eBook |
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| genre | History fast |
| genre_facet | History |
| id | ZDB-4-EBA-ocn890089872 |
| illustrated | Not Illustrated |
| indexdate | 2024-11-27T13:26:11Z |
| institution | BVB |
| isbn | 9780520959347 0520959345 0520277457 9780520277458 9780520283589 0520283589 |
| language | English |
| oclc_num | 890089872 |
| open_access_boolean | |
| owner | MAIN DE-863 DE-BY-FWS |
| owner_facet | MAIN DE-863 DE-BY-FWS |
| physical | 1 online resource (421 pages) |
| psigel | ZDB-4-EBA |
| publishDate | 2014 |
| publishDateSearch | 2014 |
| publishDateSort | 2014 |
| publisher | University of California Press, |
| record_format | marc |
| spelling | Food in time and place : the American Historical Association companion to food history / edited by Paul Freedman, Joyce E. Chaplin, and Ken Albala. ©2014 Oakland, California : University of California Press, [2014] 1 online resource (421 pages) text txt rdacontent computer c rdamedia online resource cr rdacarrier Print version record. Includes bibliographical references and index. Cover; Food in Time and Place; Title; Copyright; Contents; List of Illustrations; Acknowledgments; Preface; Introduction: Food History as a Field; PART ONE. REGIONAL HISTORIES; 1. Premodern Europe; 2. China; 3. India; 4. Out of Africa: A Brief Guide to African Food History; 5. Middle Eastern Food History; 6. Latin American Food between Export Liberalism and the Vía Campesina; 7. Food and the Material Origins of Early America; 8. Food in Recent U.S. History; 9. Influence, Sources, and African Diaspora Foodways; 10. Migration, Transnational Cuisines, and Invisible Ethnics; PART TWO. CUISINE. 11. The French Invention of Modern Cuisine12. Restaurants; 13. Cookbooks as Resources for Social History; PART THREE. PROBLEMS; 14. The Revolt against Homogeneity; 15. Food and Popular Culture; 16. Post-1945 Global Food Developments; List of Contributors; Index. Food and cuisine are important subjects for historians across many areas of study. Food, after all, is 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 specializing in every era and 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 a geographically, chronologically, and topically broad understanding of food cultures-from anci. English. Food History. Food habits History. Food and Beverages history. Health & Biological Sciences Diet & Clinical Nutrition Aliments Histoire. Habitudes alimentaires Histoire. COOKING General. bisacsh COOKING History. bisacsh Food fast Food habits fast american historical association. ancient mediterranean. basic human needs. colonization. conquest. crops. culinary. cultural history. famines. food and cuisine. food and hunger. food and popular culture. food culture. food history. food supply. food. french food. gastronomy. geography. globalization. haute cuisine. historical research on food. history of food. history. immigration. medieval food. nutrition. public health. regional histories. social history. types of cuisine. world history. History fast Freedman, Paul, 1949- https://id.oclc.org/worldcat/entity/E39PBJv4jTxdcgRqfrcG4dj3cP Chaplin, Joyce E. http://id.loc.gov/authorities/names/n92090831 Albala, Ken, 1964- https://id.oclc.org/worldcat/entity/E39PBJyMgFQFW84qrXbyfWMF8C http://id.loc.gov/authorities/names/n00009130 has work: Food in Time and Place (Text) https://id.oclc.org/worldcat/entity/E39PCG7qFqqxxjPb7cPCv8QkTb https://id.oclc.org/worldcat/ontology/hasWork Print version: Freedman, Paul. Food in Time and Place. Berkeley : University of California Press, 2014 9780520277458 FWS01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=841274 Volltext |
| spellingShingle | Food in time and place : the American Historical Association companion to food history / Cover; Food in Time and Place; Title; Copyright; Contents; List of Illustrations; Acknowledgments; Preface; Introduction: Food History as a Field; PART ONE. REGIONAL HISTORIES; 1. Premodern Europe; 2. China; 3. India; 4. Out of Africa: A Brief Guide to African Food History; 5. Middle Eastern Food History; 6. Latin American Food between Export Liberalism and the Vía Campesina; 7. Food and the Material Origins of Early America; 8. Food in Recent U.S. History; 9. Influence, Sources, and African Diaspora Foodways; 10. Migration, Transnational Cuisines, and Invisible Ethnics; PART TWO. CUISINE. 11. The French Invention of Modern Cuisine12. Restaurants; 13. Cookbooks as Resources for Social History; PART THREE. PROBLEMS; 14. The Revolt against Homogeneity; 15. Food and Popular Culture; 16. Post-1945 Global Food Developments; List of Contributors; Index. Food History. Food habits History. Food and Beverages history. Health & Biological Sciences Diet & Clinical Nutrition Aliments Histoire. Habitudes alimentaires Histoire. COOKING General. bisacsh COOKING History. bisacsh Food fast Food habits fast |
| title | Food in time and place : the American Historical Association companion to food history / |
| title_auth | Food in time and place : the American Historical Association companion to food history / |
| title_exact_search | Food in time and place : the American Historical Association companion to food history / |
| title_full | Food in time and place : the American Historical Association companion to food history / edited by Paul Freedman, Joyce E. Chaplin, and Ken Albala. |
| title_fullStr | Food in time and place : the American Historical Association companion to food history / edited by Paul Freedman, Joyce E. Chaplin, and Ken Albala. |
| title_full_unstemmed | Food in time and place : the American Historical Association companion to food history / edited by Paul Freedman, Joyce E. Chaplin, and Ken Albala. |
| title_short | Food in time and place : |
| title_sort | food in time and place the american historical association companion to food history |
| title_sub | the American Historical Association companion to food history / |
| topic | Food History. Food habits History. Food and Beverages history. Health & Biological Sciences Diet & Clinical Nutrition Aliments Histoire. Habitudes alimentaires Histoire. COOKING General. bisacsh COOKING History. bisacsh Food fast Food habits fast |
| topic_facet | Food History. Food habits History. Food and Beverages history. Health & Biological Sciences Diet & Clinical Nutrition Aliments Histoire. Habitudes alimentaires Histoire. COOKING General. COOKING History. Food Food habits History |
| url | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=841274 |
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