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Cuisine and empire : cooking in world history

Author: Rachel Laudan
Publisher: Berkeley ; Los Angeles ; London : University of California Press, [2013] ©2013
Series: California studies in food and culture, 43.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Database:WorldCat
Summary:
"Rachel Laudan tells the remarkable story of the rise and fall of the world's great cuisines--rfrom the mastery of grain cooking some twenty thousand years ago, to the present--in this superbly researched book. 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  Read more...
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Genre/Form: Electronic books
History
Additional Physical Format: Print version:
Laudan, Rachel, 1944-
Cuisine and empire.
Berkeley, Calif. : University of California Press, ©2013
(DLC) 2012038609
(OCoLC)811427034
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Rachel Laudan
ISBN: 9780520954915 0520954912 9781299861909 1299861903
OCLC Number: 861212414
Description: 1 online resource (xiv, 464 pages) : illustrations.
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 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, 1650-1840 --
Modern cuisines: the expansion of middling cuisines, 1810-1920 --
Modern cuisines: the globalization of modern cuisines, 1920-2000.
Series Title: California studies in food and culture, 43.
Responsibility: Rachel Laudan.

Abstract:

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  Read more...

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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, Read more...

 
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