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050 4 TX645|b.L325 2013eb
070 TX645|b.L38 2013
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090 TX645|b.L325 2013eb
100 1 Laudan, Rachel,|d1944-|0https://id.loc.gov/authorities/
names/n83193265|eauthor.
245 10 Cuisine and empire :|bcooking in world history /|cRachel
Laudan.
264 1 Berkeley ;|aLos Angeles ;|aLondon :|bUniversity of
California Press,|c[2013]
264 4 |c©2013
300 1 online resource (xiv, 464 pages) :|billustrations.
336 text|btxt|2rdacontent
337 computer|bc|2rdamedia
338 online resource|bcr|2rdacarrier
347 text file|2rdaft
490 1 California studies in food and culture ;|v43
504 Includes bibliographical references and index.
505 0 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 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.
520 "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 0 Print version record.
590 eBooks on EBSCOhost|bEBSCO eBook Subscription Academic
Collection - North America
650 0 Cooking|xHistory.|0https://id.loc.gov/authorities/subjects
/sh2008101722
650 0 Food habits|xHistory.|0https://id.loc.gov/authorities/
subjects/sh2008103984
650 0 Food|xSocial aspects.|0https://id.loc.gov/authorities/
subjects/sh2008120936
650 7 Cooking.|2fast|0https://id.worldcat.org/fast/1754966
650 7 History.|2fast|0https://id.worldcat.org/fast/958235
650 7 Food habits.|2fast|0https://id.worldcat.org/fast/930807
650 7 COOKING|xGeneral.|2bisacsh
650 7 Food|xSocial aspects.|2fast|0https://id.worldcat.org/fast/
930613
650 7 COOKING|xHistory.|2bisacsh
655 0 Electronic books.
655 4 Electronic books.
655 7 History.|2fast|0https://id.worldcat.org/fast/1411628
776 08 |iPrint version:|aLaudan, Rachel, 1944-|tCuisine and
empire.|dBerkeley, Calif. : University of California Press,
©2013|z9780520266452|w(DLC) 2012038609|w(OCoLC)811427034
830 0 California studies in food and culture ;|0https://
id.loc.gov/authorities/names/n00006023|v43.
856 40 |uhttps://rider.idm.oclc.org/login?url=https://
search.ebscohost.com/login.aspx?direct=true&scope=site&
db=nlebk&AN=640157|zOnline ebook via EBSCO. Access
restricted to current Rider University students, faculty,
and staff.
856 42 |3Instructions for reading/downloading the EBSCO version
of this ebook|uhttp://guides.rider.edu/ebooks/ebsco
901 MARCIVE 20231220
948 |d20210927|cEBSCO|tebscoebooksacademic NEW Aug-Sept24 402
|lridw
948 |d20160607|cEBSCO|tebscoebooksacademic|lridw
994 92|bRID
