FOOD IN TIME AND PLACE (University of California Press, 2014, 395 pages, ISBN 978-0-520-28358-9, $49.95 US paper covers) is from the American Historical Association. It is a companion to food history, a set of essays on diverse topics to accompany senior level college lectures or academic research in food history. It also serves as a great introduction to the foods of the world as written by some of the best scholars. It is a survey on the state of historical research on food, endorsed by the AHA, and gives us a topically broad understanding of food cultures through history: the Mediterranean, medieval societies, the haute cuisine of France, colonization and immigration, restaurants, cookbooks, homogeneity, and popular culture. By committing to this project, the AHA has outed food history as a bona fide research subject worthy of academic study.
Audience and level of use: anyone interested in the role of food in history, culture or politics.
Some interesting or unusual facts: the Columbian food Exchange (mainly livestock for plants) dramatically affected food cultures and greatly enhanced population growth.
The downside to this book: pricey, even in paper covers.
The upside to this book: it is a gateway to further food resources
Quality/Price Rating: 90.
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