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Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food cultures—from ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.
This is only a sampling of the many books on food history. Find others by using Summon and limiting to books/ebooks. Also use the subject headings in the catalog to locate other books. For ebooks, check the other suggested books.