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Index
Cover
Imprint
Subvention
Title
Copyright
Contents
List of Illustrations
Acknowledgments
Preface
Introduction: Food History as a Field
Part One. Regional Histories
1. Premodern Europe
2. China
3. India
4. Out of Africa: A Brief Guide to African Food History
5. Middle Eastern Food History
6. Latin American Food between Export Liberalism and the Vía Campesina
7. Food and the Material Origins of Early America
8. Food in Recent U.S. History
9. Influence, Sources, and African Diaspora Foodways
10. Migration, Transnational Cuisines, and Invisible Ethnics
Part Two. Cuisine
11. The French Invention of Modern Cuisine
12. Restaurants
13. Cookbooks as Resources for Social History
Part Three. Problems
14. The Revolt against Homogeneity
15. Food and Popular Culture
16. Post-1945 Global Food Developments
List of Contributors
Index
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