Food in Time and Place: The American Historical Association Companion to Food History by Ken Albala, Joyce E. Chaplin, Paul Freedman

Food in Time and Place: The American Historical Association Companion to Food History

Ken Albala, Joyce E. Chaplin, Paul Freedman

424 pages • first pub 2014 (editions)

nonfiction history informative medium-paced
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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 ...

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