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Cuisine and empire :

by Laudan, Rachel, Series: California studies in food and culture ; . 43 Physical details: 1 online resource (483 pages) : illustrations. ISBN:9780520954915 (e-book).
Subject(s): Cooking -- History. | Food habits -- History. | Food -- Social aspects. | Electronic books.
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Includes bibliographical references and index.

Mastering grain cookery, 2,000-300 B.C.E -- The barley-wheat cuisines of the ancient empires, 500 B.C.E.-400 C.E -- Buddhism transforms the cuisines of eastern Asia, 200 B.C.E.-800 C.E -- Islam transforms the cuisines of central and west Asia, 800-1650 C.E -- Christianity transforms the cuisines of Europe and the Americas, 100-1650 C.E -- Prelude to modern cuisines: Europe, 1650-1840 -- Modern cuisines in the industrializing regions, 1810-1920 -- The globalization of modern cuisines, 1920-2000.

Description based on print version record.

Electronic reproduction. Palo Alto, Calif. : ebrary, 2013. Available via World Wide Web. Access may be limited to ebrary affiliated libraries.

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