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Cuisine and empire : cooking in world history

著者: Rachel Laudan
出版: Berkeley, Calif. : University of California Press, ©2013.
シリーズ: California studies in food and culture, 43.
エディション/フォーマット:   書籍 : Englishすべてのエディションとフォーマットを見る
データベース:WorldCat
概要:
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.
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ジャンル/形式: History
ドキュメントの種類: 図書
すべての著者/寄与者: Rachel Laudan
ISBN: 9780520266452 0520266455
OCLC No.: 811427034
形態 xiv, 464 p. : ill., maps ; 24 cm.
コンテンツ: Mastering grain cookery, 2,000-300 B.C.E. --
The barley-wheat sacrificial 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, 1650-1800 --
Modern cuisines: the expansion of middling cuisines, 1810-1920 --
Modern cuisines: the globalization of modern cuisines, 1920-2000.
シリーズタイトル: California studies in food and culture, 43.
責任者: Rachel Laudan.

概要:

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  続きを読む

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"During my forty year culinary career, there have been a select number of books that became touchstones, volumes that seemed to arrive just when inspiration was needed or direction was appropriate, 続きを読む

 
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