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Cuisine and empire : cooking in world history

Autor Rachel Laudan
Vydavatel: Berkeley, Calif. : University of California Press, 2013.
Edice: California studies in food and culture, 43.
Vydání/formát:   Kniha : EnglishZobrazit všechny vydání a formáty
Databáze:WorldCat
Shrnutí:
Here the author tells the remarkable story of the rise and fall of the world's great cuisines from the mastery of grain cooking some twenty thousand years ago, to the present. 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  Přečíst více...
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Detaily

Žánr/forma: History
Typ dokumentu: Book
Všichni autoři/tvůrci: Rachel Laudan
ISBN: 9780520266452 0520266455
OCLC číslo: 811427034
Popis: xiv, 464 p. : ill., maps ; 24 cm.
Obsahy: 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.
Název edice: California studies in food and culture, 43.
Odpovědnost: Rachel Laudan.

Anotace:

Tells the story of the rise and fall of the world's great cuisines - from the mastery of grain cooking some twenty thousand years ago, to the present. This book shows how merchants, missionaries, and  Přečíst více...

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