LEADER 00000cam a2200649Ia 4500 
001    ocn890089872 
003    OCoLC 
005    20170127063542.8 
006    m     o  d         
007    cr cnu---unuuu 
008    140906s2014    cau     ob    001 0 eng d 
019    898157501|a961542973|a962557623 
020    9780520959347|q(electronic book) 
020    0520959345|q(electronic book) 
020    |z9780520277458 
035    (OCoLC)890089872|z(OCoLC)898157501|z(OCoLC)961542973
       |z(OCoLC)962557623 
037    2E117894-F9B7-467C-ABC6-9AAF780F5851|bOverDrive, Inc.
       |nhttp://www.overdrive.com 
037    22573/ctt7tgkf4|bJSTOR 
040    EBLCP|beng|epn|cEBLCP|dIDEBK|dN$T|dE7B|dYDXCP|dTEFOD|dP@U
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       |dOCLCA|dOCLCO|dOCLCQ|dAZK|dCNNLC|dOCLCO 
049    RIDW 
050  4 TX353|b.F66 2014eb 
072  7 CKB|x000000|2bisacsh 
072  7 CKB041000|2bisacsh 
082 04 641.309|223 
090    TX353|b.F66 2014eb 
245 00 Food in Time and Place :|bthe American Historical 
       Association Companion to Food History. 
264  1 Berkeley :|bUniversity of California Press,|c2014. 
300    1 online resource (421 pages) 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
340    |gpolychrome|2rdacc 
347    text file|2rdaft 
504    Includes bibliographical references and index. 
505 0  Cover; Food in Time and Place; Title; Copyright; Contents;
       List of Illustrations; Acknowledgments; Preface; 
       Introduction: Food History as a Field; PART ONE. REGIONAL 
       HISTORIES; 1. Premodern Europe; 2. China; 3. India; 4. Out
       of Africa: A Brief Guide to African Food History; 5. 
       Middle Eastern Food History; 6. Latin American Food 
       between Export Liberalism and the Vía Campesina; 7. Food 
       and the Material Origins of Early America; 8. Food in 
       Recent U.S. History; 9. Influence, Sources, and African 
       Diaspora Foodways; 10. Migration, Transnational Cuisines, 
       and Invisible Ethnics; PART TWO. CUISINE. 
505 8  11. The French Invention of Modern Cuisine12. Restaurants;
       13. Cookbooks as Resources for Social History; PART THREE.
       PROBLEMS; 14. The Revolt against Homogeneity; 15. Food and
       Popular Culture; 16. Post-1945 Global Food Developments; 
       List of Contributors; Index. 
520    Food and cuisine are important subjects for historians 
       across many areas of study. Food, after all, is one of the
       most basic human needs and a foundational part of social 
       and cultural histories. Such topics as famines, food 
       supply, nutrition, and public health are addressed by 
       historians specializing in every era and every nation. 
       Food in Time and Place delivers an unprecedented review of
       the state of historical research on food, endorsed by the 
       American Historical Association, providing readers with a 
       geographically, chronologically, and topically broad 
       understanding of food cultures-from anci. 
588 0  Print version record. 
590    eBooks on EBSCOhost|bEBSCO eBook Subscription Academic 
       Collection - North America 
650  0 Food|xHistory.|0https://id.loc.gov/authorities/subjects/
       sh2008103985 
650  0 Food habits|xHistory.|0https://id.loc.gov/authorities/
       subjects/sh2008103984 
650  7 Food.|2fast|0https://id.worldcat.org/fast/930458 
650  7 History.|2fast|0https://id.worldcat.org/fast/958235 
650  7 Food habits.|2fast|0https://id.worldcat.org/fast/930807 
655  4 Electronic books. 
655  7 History.|2fast|0https://id.worldcat.org/fast/1411628 
700 1  Freedman, Paul,|d1949-|0https://id.loc.gov/authorities/
       names/n82073505 
700 1  Chaplin, Joyce E.|0https://id.loc.gov/authorities/names/
       n92090831 
700 1  Albala, Ken,|d1964-|0https://id.loc.gov/authorities/names/
       n00009130 
776 08 |iPrint version:|aFreedman, Paul.|tFood in Time and Place.
       |dBerkeley : University of California Press, 2014
       |z9780520277458 
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
       search.ebscohost.com/login.aspx?direct=true&scope=site&
       db=nlebk&AN=841274|zOnline eBook. Access restricted to 
       current Rider University students, faculty, and staff. 
856 42 |3Instructions for reading/downloading this eBook|uhttp://
       guides.rider.edu/ebooks/ebsco 
901    MARCIVE 20231220 
948    |d20170505|cEBSCO|tebscoebooksacademic new|lridw 
994    92|bRID