Bibliograph

Cuisine and empire, cooking in world history, Rachel Laudan

Type

Label

Cuisine and empire, cooking in world history, Rachel Laudan

Language

eng

Bibliography note

Includes bibliographical references and index

Index

index present

Literary Form

non fiction

Main title

Cuisine and empire

Medium

electronic resource eBook

Nature of contents

dictionariesbibliography

Responsibility statement

Rachel Laudan

Series statement

California studies in food and culture, 43

Sub title

cooking in world history

Table Of 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 eastern Asia, 200 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: Europe, 1650-1840 -- Modern cuisines in the industrializing regions, 1810-1920 -- The globalization of modern cuisines, 1920-2000

Contributor