TY  - BOOK
AU  - Laudan,Rachel
TI  - Cuisine and empire: cooking in world history 
T2  - California studies in food and culture
SN  - 9780520286313 (pbk.)
U1  - 641.5 LAU 23
PY  - 2015///
CY  - Berkeley
PB  -  University of California Press
KW  - Cooking
KW  - History
KW  - Food habits
KW  - Food
KW  - Social aspects
N1  - 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
ER  -