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Cuisine and empire[electronic resour...
~
Laudan, Rachel.
Cuisine and empire[electronic resource] :cooking in world history /
纪录类型:
书目-电子资源 : Monograph/item
[NT 15000414] null:
641.5
[NT 47271] Title/Author:
Cuisine and empire : cooking in world history // Rachel Laudan.
作者:
Laudan, Rachel.
出版者:
[Berkeley] : : University of California Press,, 2013.
面页册数:
1 online resource (483 p.)
标题:
Cooking - History.
标题:
Food habits - History.
标题:
Food - Social aspects.
ISBN:
9780520266452
ISBN:
9780520954915
[NT 15000227] null:
Includes bibliographical references and index.
[NT 15000228] null:
Cuisine and empire: cooking in world history -- Dedication Page -- Contents -- Illustrations -- Tables -- Acknowledgments -- Introduction -- 1. Mastering Grain Cookery, 20,000-300 B.C.E. -- 2. The Barley-Wheat Sacrificial Cuisines of the Ancient Empires, 500 B.C.E.-400 C.E. -- 3. Buddhism Transforms the Cuisines of South and East Asia, 260 B.C.E.-800 C.E. -- 4. Islam Transforms the Cuisines of Central and West Asia, 800-1650 C.E. -- 5. Christianity Transforms the Cuisines of Europe and the Americas, 100-1650 C.E. -- 6. Prelude to Modern Cuisines: Northern Europe, 1650-1800 -- 7. Modern Cuisines: The Expansion of Middling Cuisines, 1810-1920 -- 8. Modern Cuisines: The Globalization of Middling Cuisines, 1920-2000 -- Notes -- Bibliography -- Index.
电子资源:
http://portal.igpublish.com/iglibrary/search/UCPB0000617.html
Cuisine and empire[electronic resource] :cooking in world history /
Laudan, Rachel.
Cuisine and empire
cooking in world history /[electronic resource] :Rachel Laudan. - 1st ed. - [Berkeley] :University of California Press,2013. - 1 online resource (483 p.)
Includes bibliographical references and index.
Cuisine and empire: cooking in world history -- Dedication Page -- Contents -- Illustrations -- Tables -- Acknowledgments -- Introduction -- 1. Mastering Grain Cookery, 20,000-300 B.C.E. -- 2. The Barley-Wheat Sacrificial Cuisines of the Ancient Empires, 500 B.C.E.-400 C.E. -- 3. Buddhism Transforms the Cuisines of South and East Asia, 260 B.C.E.-800 C.E. -- 4. Islam Transforms the Cuisines of Central and West Asia, 800-1650 C.E. -- 5. Christianity Transforms the Cuisines of Europe and the Americas, 100-1650 C.E. -- 6. Prelude to Modern Cuisines: Northern Europe, 1650-1800 -- 7. Modern Cuisines: The Expansion of Middling Cuisines, 1810-1920 -- 8. Modern Cuisines: The Globalization of Middling Cuisines, 1920-2000 -- Notes -- Bibliography -- Index.
ISBN: 9780520266452
Source: 856780660000617Subjects--Topical Terms:
499273
Cooking
--History.
LC Class. No.: TX645 / .L325 2013eb
Dewey Class. No.: 641.5
Cuisine and empire[electronic resource] :cooking in world history /
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Cuisine and empire: cooking in world history -- Dedication Page -- Contents -- Illustrations -- Tables -- Acknowledgments -- Introduction -- 1. Mastering Grain Cookery, 20,000-300 B.C.E. -- 2. The Barley-Wheat Sacrificial Cuisines of the Ancient Empires, 500 B.C.E.-400 C.E. -- 3. Buddhism Transforms the Cuisines of South and East Asia, 260 B.C.E.-800 C.E. -- 4. Islam Transforms the Cuisines of Central and West Asia, 800-1650 C.E. -- 5. Christianity Transforms the Cuisines of Europe and the Americas, 100-1650 C.E. -- 6. Prelude to Modern Cuisines: Northern Europe, 1650-1800 -- 7. Modern Cuisines: The Expansion of Middling Cuisines, 1810-1920 -- 8. Modern Cuisines: The Globalization of Middling Cuisines, 1920-2000 -- Notes -- Bibliography -- Index.
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