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Author Laudan, Rachel, 1944- author.

Title Cuisine and empire : cooking in world history / Rachel Laudan.

Publication Info. Berkeley ; Los Angeles ; London : University of California Press, [2013]
©2013

Item Status

Description 1 online resource (xiv, 464 pages) : illustrations
Series California studies in food and culture ; 43
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 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 "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.
Local Note eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America
Subject Cooking -- History.
Food habits -- History.
Food -- Social aspects.
COOKING -- General.
COOKING -- History.
Cooking.
Food habits.
Food -- Social aspects.
Genre/Form Electronic books.
Electronic books.
History.
Other Form: Print version: Laudan, Rachel, 1944- Cuisine and empire. Berkeley, Calif. : University of California Press, ©2013 9780520266452 (DLC) 2012038609 (OCoLC)811427034
ISBN 9780520954915 (electronic bk.)
0520954912 (electronic bk.)
9781299861909 (electronic bk.)
1299861903 (electronic bk.)
9780520266452 (cloth ; alk. paper)
0520266455 (cloth ; alk. paper)