000			01551nam a22003137a 4500
003			OSt
005			20250820110240.0
008			250820b |||||||| |||| 00| 0 eng d
020			_a9780520286313 (pbk.)
020			_a9780520266452
035			_a(OCoLC) 861212414
040			_aBLR _cIIHS _dDLC _beng _erda
082	0	0	_223 _a641.5 LAU _b023579
100	1		_aLaudan, Rachel, _d1944-
245	1	0	_aCuisine and empire : _bcooking in world history / _cRachel Laudan.
264		1	_aBerkeley : _b University of California Press, _c2015.
300			_axiv, 464 pages : _billustrations, maps ; _c24 cm.
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
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.
942			_2ddc _cBK
999			_c25039 _d25039