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Cuisine and empire : cooking in world history

저자: Rachel Laudan
출판사: Berkeley, Calif. : University of California Press, 2013.
시리즈: California studies in food and culture, 43.
판/형식:   도서 : 영어모든 판과 형식 보기
데이터베이스:WorldCat
요약:
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  더 읽기…
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장르/형태: History
문서 형식:
모든 저자 / 참여자: Rachel Laudan
ISBN: 9780520266452 0520266455
OCLC 번호: 811427034
설명: xiv, 464 p. : ill., maps ; 24 cm.
내용: 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.
일련 제목: California studies in food and culture, 43.
책임: Rachel Laudan.

초록:

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  더 읽기…

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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, 더 읽기…

 
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