Food in Time and Place
Av Joyce E. Chaplin (red), Paul Freedman (red), Ken Albala (red)
Pocket
2014
Engelsk
The American Historical Association Companion to Food History
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. This book delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association.
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