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 public health are addressed by historians specializing in every era and every nation.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.

List of Illustrations  Acknowledgments  Preface  Paul FreedmanIntroduction: Food History as a Field  Warren BelascoPart One: Regional Histories  1. Premodern Europe  Ken Albala2. China  E.{ths}N. Anderson3. India  Jayanta Sengupta4. Out of Africa: A Brief Guide to African Food History  Jessica B. Harris5. Middle Eastern Food History  Charles Perry6. Latin American Food between Export Liberalism and the Via Campesina  Jeffrey M. Pilcher7. Food and the Material Origins of Early America  Joyce E. Chaplin8. Food in Recent U.S. History  Amy Bentley and Hi'ilei Hobart9. Influence, Sources, and African Diaspora Foodways  Frederick Douglass Opie10. Migration, Transnational Cuisines, and Invisible Ethnics  Krishnendu RayPart Two: Cuisine  11. The French Invention of Modern Cuisine  Priscilla Parkhurst Ferguson12. Restaurants  Paul Freedman13. Cookbooks as Resources for Social History  Barbara Ketcham WheatonPart Three: Problems  14. The Revolt against Homogeneity  Amy B. Trubek15. Food and Popular Culture  Fabio Parasecoli16. Post-1945 Global Food Developments  Peter ScholliersList of Contributors  Index