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Cuisine and empire : cooking in world history / Rachel Laudan.

By: Material type: TextTextSeries: California studies in food and culture ; 43.Publisher: Berkeley : University of California Press, 2015Description: xiv, 464 pages : illustrations, maps ; 24 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9780520286313 (pbk.)
  • 9780520266452
Subject(s): DDC classification:
  • 23 641.5 LAU 023579
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 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.
List(s) this item appears in: New Collection_September 2025
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Holdings
Item type Current library Call number Status Date due Barcode
Book Book Indian Institute for Human Settlements, Bangalore 641.5 LAU 023579 (Browse shelf(Opens below)) Available 023579

Includes bibliographical references (p. 393-438) and index.

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.

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