Food in Time and Place
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Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. This book delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association.

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Produktbeschreibung
Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. This book delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association.
Autorenporträt
Paul Freedman is the Chester D. Tripp Professor of History at Yale University. He is the author of Out of the East: Spices and the Medieval Imagination and editor of Food: The History of Taste. Joyce E. Chaplin is the James Duncan Phillips Professor of Early American History at Harvard University. Her publications include Round about the Earth: Circumnavigation from Magellan to Orbit and Benjamin Franklins Political Arithmetic: A Materialist View of Humanity. Ken Albala is Professor of History at the University of the Pacific. He is the author of more than a dozen books, including Eating Right in the Renaissance; Beans: A History; The Banquet; and The Lost Art of Real Cooking.