Cuisine and empire : cooking in world history / Rachel Laudan.
Material type:
TextSeries: California studies in food and culture ; 43Publisher: Berkeley, California : University of California Press, [2013]Copyright date: �2013Description: 1 online resource (483 pages) : illustrationsContent type: - text
- computer
- online resource
- 9780520954915 (e-book)
- 641.5 23
- TX645 .L325 2013eb
Includes bibliographical references and index.
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 eastern Asia, 200 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: Europe, 1650-1840 -- Modern cuisines in the industrializing regions, 1810-1920 -- The globalization of modern cuisines, 1920-2000.
Description based on print version record.
Electronic reproduction. Palo Alto, Calif. : ebrary, 2013. Available via World Wide Web. Access may be limited to ebrary affiliated libraries.
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