Cuisine and Empire: Cooking in World History Volume 43

Rachel Laudan tells the remarkable story of the rise and fall of the world's great cuisines--from the...
$218.14 SGD
$218.14 SGD
SKU: 9780520266452
Product Type: Books
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Author: Rachel Laudan
Format: Hardcover
Language: English
Subtotal: $218.14
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Cuisine and Empire: Cooking in World History Volume 43 by Laudan, Rachel

Cuisine and Empire: Cooking in World History Volume 43

$218.14

Cuisine and Empire: Cooking in World History Volume 43

$218.14
Author: Rachel Laudan
Format: Hardcover
Language: English
Rachel Laudan tells the remarkable story of the rise and fall of the world's great cuisines--from the mastery of grain cooking some twenty thousand years ago, to the present--in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in "culinary philosophy"--beliefs about health, the economy, politics, society and the gods--prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe.

Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan's innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.


Author: Rachel Laudan
Publisher: University of California Press
Published: 11/21/2013
Pages: 488
Binding Type: Hardcover
Weight: 1.76lbs
Size: 9.22h x 6.39w x 1.40d
ISBN: 9780520266452


Award: IACP Crystal Whisk Award - Winner


Review Citation(s):
Library Journal 10/01/2013 pg. 97
Choice 04/01/2014

About the Author
Rachel Laudan is the prize-winning author of The Food of Paradise: Exploring Hawaii's Culinary Heritage and a coeditor of the Oxford Companion to the History of Modern Science.

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