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Cuisine and Empire: Cooking in World History (California Studies in Food & Culture) (California Studies in Food and Culture) [Hardcover]

Rachel Laudan
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Table of Contents

List of Illustrations List of Tables Acknowledgments Introduction 1. Mastering Grain Cookery, 20,000 300 B.C.E. 2. The Barley-Wheat Cuisines of the Ancient Empires, 500 B.C.E. 400 C.E. 3. Buddhist Cuisines, 260 B.C.E. 4800 C.E. 4. Islam Transforms the Cuisines of Central and West Asia, 800 1650 C.E. 5. Christianity Transforms the Cuisines of Europe and the Americas, 100 1650 C.E. 6. Prelude to Modern Cuisines: Northern Europe, 1650 1840 7. Modern Cuisines: The Expansion of Middling Cuisines, 1810 1920 8. Modern Cuisines: The Globalization of Middling Cuisines, 1920 2000 Notes Bibliography Index

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