{"product_id":"food-in-time-and-place-the-american-historical-association-companion-to-food-history-9780520283589","title":"Food in Time and Place: The American Historical Association Companion to Food History","description":"Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eFood in Time and Place\u003c\/i\u003e delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food cultures--from ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003ePaul Freedman\u003c\/b\u003e is the Chester D. Tripp Professor of History at Yale University. He is the author of \u003ci\u003eOut of the East: Spices and the Medieval Imagination\u003c\/i\u003e and editor of \u003ci\u003eFood: The History of Taste\u003c\/i\u003e. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eJoyce E. Chaplin\u003c\/b\u003e is the James Duncan Phillips Professor of Early American History at Harvard University. Her publications include \u003ci\u003eRound about the Earth: Circumnavigation from Magellan to Orbit\u003c\/i\u003e and \u003ci\u003eBenjamin Franklin's Political Arithmetic: A Materialist View of Humanity.\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eKen Albala\u003c\/b\u003e is Professor of History at the University of the Pacific. He is the author of more than a dozen books, including \u003ci\u003eEating Right in the Renaissance; Beans: A History; The Banquet; \u003c\/i\u003eand\u003ci\u003e The Lost Art of Real Cooking.\u003c\/i\u003e\u003cbr\u003e","brand":"University of California Press","offers":[{"title":"Default Title","offer_id":50914063810834,"sku":"9780520283589","price":54.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/4771\/8930\/files\/img_22c1c98a-79d1-47f4-8fd2-921db49d73c9.jpg?v=1738804001","url":"https:\/\/surprise-castle.myshopify.com\/products\/food-in-time-and-place-the-american-historical-association-companion-to-food-history-9780520283589","provider":"Surprise Castle","version":"1.0","type":"link"}