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International Standard Book Number  

9780520954915 (electronic book)

International Standard Book Number  

0520954912 (electronic book)

International Standard Book Number  

9781299861909 (electronic book)

International Standard Book Number  

1299861903 (electronic book)

International Standard Book Number  

9780520266452 (cloth : alk. paper)

International Standard Book Number  

0520266455 (cloth : alk. paper)

Library of Congress Call Number  

TX645-.L325 2013eb

Dewey Decimal Classification Number  

641.5-23

Main Entry-Personal Name  

Laudan, Rachel , 1944

Physical Description  

1 online resource (xiv, 464 pages) : illustrations.

Series Statement  

California studies in food and culture ; 43

Bibliography, Etc. Note  

Includes bibliographical references and index.

Formatted Contents Note  

완전내용Mastering 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.

Summary, Etc.  

요약"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.

Subject Added Entry-Topical Term  

Cooking History

Subject Added Entry-Topical Term  

Food habits History

Subject Added Entry-Topical Term  

Food Social aspects

Subject Added Entry-Topical Term  

COOKING General.

Subject Added Entry-Topical Term  

Cooking.

Subject Added Entry-Topical Term  

Food habits.

Subject Added Entry-Topical Term  

Food Social aspects.

Additional Physical Form Entry  

Print versionLaudan, Rachel, 1944- Cuisine and empire. Berkeley, Calif. : University of California Press, ©2013 9780520266452 (DLC) 2012038609 (OCoLC)811427034

Series Added Entry-Uniform Title  

California studies in food and culture ; 43.

Electronic Location and Access  

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Control Number  

joongbu:428515