MARC Record from Library of Congress

LEADER: 01480cam a2200301 a 4500
001 2012038609
003 DLC
005 20150125073811.0
008 120920s2013 cauab b 001 0 eng
010 $a 2012038609
020 $a9780520266452 (cloth : alk. paper)
035 $a(DNAL)1103760
040 $aDNAL/DLC$cDNAL$dDLC
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.
650 0 $aCooking$xHistory.
650 0 $aFood habits$xHistory.
650 0 $aFood$xSocial aspects.
830 0 $aCalifornia studies in food and culture ;$v43.