Contributor
Hollar, Melanie Byrd, editor.
ImprintSanta Barbara, California : Greenwood, an imprint of ABC-CLIO, LLC, [2021]
Description2 volumes ; 29 cm
Note:Includes some primary source material.
Note:Volume 1 -- Chronology of World and Food History, 20,000 BCE-1800 CE -- Eating Habits -- Concepts of Diet and Nutrition -- Food and Religion -- Food Preparation -- Foodstuffs -- Britain (Ancient Era to 1800) -- Byzantine and Ottoman Empires (Medieval Era to 1800) -- Central Europe and Scandinavia (Ancient Era to 1800) -- China (Ancient Era to 1800) -- Egypt (Ancient Era) -- France (Ancient Era to 1800) -- Greece (Ancient Era) -- India (Ancient Era to 1800) -- Italy (Medieval Era to 1800) -- Japan (Ancient Era to 1800) -- Latin America and the Caribbean (Ancient Era to 1800) -- Mesopotamia (Ancient Era) -- North America (Ancient Era to 1800) -- Pacific Islands (Ancient Era to 1800) -- Rome (Ancient Era) -- Russia and Central Asia (Ancient Era to 1800) -- Spain (Ancient Era to 1800) -- Volume 2 -- Chronology of World and Food History, 1800-2020 -- Eating Habits -- Concepts of Diet and Nutrition -- Food and Religion -- Food Preparation -- Foodstuffs -- The Balkans (1800-Present) -- Britain and the United Kingdom (1800-Present) -- Canada (1800-Present) -- Central America, the Caribbean, and South America (1800-Present) -- China, Tibet, and Mongolia (1800-Present) -- France (1800-Present) -- Germany and Central Europe (1800-Present) -- Iberian Peninsula (1800-Present) -- Italy (1800-Present) -- Japan (1800-Present) -- Korea (1800-Present) -- Mexico (1800-Present) -- Middle East and North Africa (1800-Present) -- Modern Sub-Saharan Africa (1800-Present) -- Russia and Central Asia (1800-Present) -- Scandinavia and the Baltic (1800-Present) -- South Asia (1800-Present) -- Southeast Asia and the Pacific Islands (1800-Present)-- United States (1800-Present).
Bibliography Note:Includes bibliographical references and index.
Note:"Cooking through history places food and cooking in a World History context." Provided by publisher.
