Inicio Food in Time and Place: The American Historical Association Companion to Food History de Paul Freedman (Editor); Joyce E. Chaplin (Editor); Ken Albala (Editor) (ISBN: 9780520277458)

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Food in Time and Place: The American Historical Association Companion to Food History Tapa dura - 2014

Name: Food in Time and Place: The American Historical Association Companion to Food History
Price: 138.00 USD
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Author: Freedman, Paul [Editor]; Chaplin, Joyce E. [Editor]; Albala, Ken [Editor];
ISBN: 9780520277458

de Paul Freedman (Editor); Joyce E. Chaplin (Editor); Ken Albala (Editor)

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Descripción de contraportada

"There is no better introduction to the current vigorous state of food history, no better defense of its interest and intellectual legitimacy, and no better demonstration of how odd it is that the subject needs a defense."--Steven Shapin, Franklin L. Ford Research Professor, History of Science, Harvard University

"This book is a treasure. Its clear and lively chapters on global food history instantly explain why food has become an essential entry point into the most intellectually challenging problems of our time. Any reader interested in the role of food in history, culture, or politics, the production or consumption of food, or the teaching of critical thinking will find this book hard to put down."--Marion Nestle, Professor, New York University, and author of Food Politics

Detalles

Título Food in Time and Place: The American Historical Association Companion to Food History
Autor Paul Freedman (Editor); Joyce E. Chaplin (Editor); Ken Albala (Editor)
Encuadernación Tapa dura
Páginas 424
Volúmenes 1
Idioma ENG
Editorial University of California Press
Fecha de publicación 2014-10-31
Features Bibliography, Index
ISBN 9780520277458 / 0520277457
Peso 1.55 libras (0.70 kg)
Dimensiones 9.1 x 6 x 1.2 pulgadas (23.11 x 15.24 x 3.05 cm)
Temas
- Aspects (Academic): Historical
Library of Congress subjects Food - History, Food habits - History
Número de catálogo de la Librería del Congreso de EEUU 2014014666
Dewey Decimal Code 641.309

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Acerca del autor

Paul Freedman is the Chester D. Tripp Professor of History at Yale University. He is the author of Out of the East: Spices and the Medieval Imagination and editor of Food: The History of Taste.

Joyce E. Chaplin is the James Duncan Phillips Professor of Early American History at Harvard University. Her publications include Round about the Earth: Circumnavigation from Magellan to Orbit and Benjamin Franklin's Political Arithmetic: A Materialist View of Humanity.

Ken Albala is Professor of History at the University of the Pacific. He is the author of more than a dozen books, including Eating Right in the Renaissance; Beans: A History; The Banquet; and The Lost Art of Real Cooking.

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