MARC Record from harvard_bibliographic_metadata

LEADER: 03347cam a2200481 a 4500
001 013815382-5
005 20140815230004.0
008 120920s2013 cauab b 001 0 eng
010 $a 2012038609
020 $a9780520266452 (cloth : alk. paper)
020 $a0520266455 (cloth : alk. paper)
035 $a(PromptCat)99959338661
035 0 $aocn811427034
040 $aDNAL/DLC$beng$cAGL$dDLC$dPUL$dBTCTA$dYDXCP$dVVS$dVP@$dCDX$dBKL$dAU@$dOCLCO$dYBM$dOCLCF$dZCU$dIAD$dNSB$dEEK$dCHVBK$dOCLCO
042 $apcc
050 00 $aTX645$b.L325 2013
070 0 $aTX645$b.L38 2013
082 00 $a641.5$223
100 1 $aLaudan, Rachel,$d1944-
245 10 $aCuisine and empire :$bcooking in world history /$cRachel Laudan.
260 $aBerkeley, Calif. :$bUniversity of California Press,$c2013.
300 $axiv, 464 p. :$bill., maps ;$c24 cm.
490 1 $aCalifornia studies in food and culture ;$v43
504 $aIncludes bibliographical references (p. 393-438) and index.
505 0 $aMastering 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.
520 $aHere 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 and the gods, prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. This book shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. The author's innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.--Provided by publisher.
650 0 $aCooking$xHistory.
650 0 $aFood habits$xHistory.
650 0 $aFood$xSocial aspects.
655 7 $aHistory.$2fast$0(OCoLC)fst01411628
650 7 $aCooking.$2fast$0(OCoLC)fst01754966
650 7 $aFood habits.$2fast$0(OCoLC)fst00930807
650 7 $aFood$xSocial aspects.$2fast$0(OCoLC)fst00930613
650 7 $aEss- und Trinksitte.$0(DE-588)4015556-0$2gnd
650 7 $aEssgewohnheit.$0(DE-588)4139275-9$2gnd
650 7 $aKochen.$0(DE-588)4031445-5$2gnd
650 7 $aLebensmittel.$0(DE-588)4034870-2$2gnd
650 7 $aErnährungsgewohnheit.$0(DE-588)4136846-0$2gnd
830 0 $aCalifornia studies in food and culture ;$v43.
899 $a415_565177
899 $a415_565387
988 $a20131029
906 $0OCLC