| Description |
1 online resource (483 pages) : illustrations. |
|
text rdacontent |
|
computer rdamedia |
|
online resource rdacarrier |
| Series |
California studies in food and culture ; 43
|
| Bibliography |
Includes bibliographical references and index. |
| 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 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. |
| Note |
Description based on print version record. |
| Subject |
Cooking -- History.
|
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Food habits -- History.
|
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Food -- Social aspects.
|
| Genre/Form |
Electronic books.
|
| Other Form: |
Print version: Laudan, Rachel. Cuisine and empire : cooking in world history. Berkeley, California : University of California Press, [2013] xiv, 464 pages California studies in food and culture ; 43 9780520266452 (DNAL)1103760 (DLC)10759226 |
| ISBN |
9780520266452 |
|
9780520954915 (electronic bk.) |
|
