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Cuisine and empire : cooking in world history
Cuisine and empire : cooking in world history
상세정보
- 자료유형
- 단행본
- 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
- Food habits History
- Subject Added Entry-Topical Term
- Food Social aspects
- 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
- 로그인을 한후 보실 수 있는 자료입니다.
- Control Number
- joongbu:428515
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■4901 ▼aCalifornia studies in food and culture▼v43
■504 ▼aIncludes bibliographical references and index.
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■520 ▼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.
■588 ▼aDescription based on print version record.
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