Food in Time and Place

The American Historical Association Companion to Food History
Herausgegeben von Freedman, Paul; Chaplin, Jove E.; Albala, Ken

• Broschiertes Buch

Produktdetails

• Verlag: University of California Press
• Seitenzahl: 360
• Erscheinungstermin: 16. Januar 2015
• Englisch
• Abmessung: 228mm x 151mm x 25mm
• Gewicht: 591g
• ISBN-13: 9780520283589
• ISBN-10: 0520283589
• Artikelnr.: 40919797

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.