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Zusatztext What a great resource for food studies! This will be an instant classic in our canon of food studies materials for the classroom and research. Thank you! Informationen zum Autor Ken Albala is Professor of History at the University of the Pacific, USA. KEN ALBALA is Professor of History at the University of the Pacific, Stockton, California. He is a prolific author who specializes in Early Modern European food history, authoring such titles as Eating Right in the Renaissance (2002) and Food in Early Modern Europe (Greenwood, 2003) and serving as series editor for Greenwood's series Food Culture around the World and Cooking Up History. Ken Albala is professor of history at the University of the Pacific, Stockton, CA. With the proliferation of food history courses and avid interest amongst scholars and the public, the need for a comprehensive collection of primary texts is urgent. This is the definitive reader, spanning the globe from classical antiquity to the present. Zusammenfassung With the proliferation of food history courses and avid interest amongst scholars and the public, the need for a comprehensive collection of primary texts is urgent. This is the definitive reader, spanning the globe from classical antiquity to the present. Inhaltsverzeichnis Editor's NoteGeneral IntroductionPart One: Sumer and Egypt Part Two: Ancient GreecePart Three: Ancient RomePart Four: Imperial China Part Five: Ancient IndiaPart Six: Ancient HebrewsPart Seven: Early Middle AgesPart Eight: Medieval Islam Part Nine: Late Medieval and Renaissance EuropePart Ten: The AmericasPart Eleven: Era of Nation-States 1500-1650 Part Twelve: The Mercantile Era 1650-1800Part Thirteen: Nineteenth-Century Industrial Era 1800-1900Part Fourteen: The Twentieth Century 1900-2000GlossaryWeb Resources Bibliography Surveys of Food History Appendix of SourcesIndex...
