Cuisine and empire : cooking in world history /
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| Corporate Author: | |
| Format: | eBook |
| Language: | English |
| Published: |
Berkeley ; Los Angeles ; London :
University of California Press,
[2013]
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| Series: | California studies in food and culture ;
43. |
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
Table of 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 south and east Asia, 260 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: Northern Europe, 1650-1840
- Modern cuisines: the expansion of middling cuisines, 1810-1920
- Modern cuisines: the globalization of modern cuisines, 1920-2000.