Claflin, Kyri W.
London New York : Berg, 2012.
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Notes:
- Includes bibliographical references and index.
- Introduction : Surveying global food historiography / Peter Scholliers and Kyri W. Claflin — I. The West — Food and drink in the ancient world / John Wilkins — Food histories of the Middle Ages / Paul Freedman — Food among the historians : early modern Europe / Kyri W. Claflin — The many rooms in the house : research on past foodways in modern Europe / Peter Scholliers — Sustenance, abundance, and the place of food in U.S. histories / Amy Bentley — Five hundred years of fusion : histories of food in the Iberian world / Jeffrey M. Pilcher — II. The Middle East — Food studies in the Ottoman-Turkish historiography / Özge Samancı — Bread from heaven, bread from the earth : recent trends in Jewish food history writing / Jonathan Brumberg-Kraus — The historiography of Arab cuisine : issues and perspectives / Nawal Nasrallah — III. South and East Asia — New directions of research on Indian food / Krishnendu Ray — The shadow of Shinoda Osamu : food research in East Asia / Katarzyna Cwiertka and Yujen Chen — IV. Africa — Writing on the African pot : recipes and cooking as historical knowledge / James C. McCann — Conclusion : Contours of global food historiography / Peter Scholliers and Kyri W. Claflin.
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Requested by Lansing, M.