02252nam a2200409 i 4500 ebr10759226 CaPaEBR m o d cr cn||||||||| 120920t20132013caua ob 001 0 eng|d 9780520266452 9780520954915 (e-book) CaPaEBR eng rda pn CaPaEBR (OCoLC)858655770 TX645 .L325 2013eb 641.5 23 Laudan, Rachel, 1944- Cuisine and empire : cooking in world history / Rachel Laudan. Berkeley, California : University of California Press, [2013] �2013 1 online resource (483 pages) : illustrations. text rdacontent computer rdamedia online resource rdacarrier California studies in food and culture ; 43 Includes bibliographical references and index. Mastering grain cookery, 2,000-300 B.C.E -- The barley-wheat cuisines of the ancient empires, 500 B.C.E.-400 C.E -- Buddhism transforms the cuisines of eastern Asia, 200 B.C.E.-800 C.E -- Islam transforms the cuisines of central and west Asia, 800-1650 C.E -- Christianity transforms the cuisines of Europe and the Americas, 100-1650 C.E -- Prelude to modern cuisines: Europe, 1650-1840 -- Modern cuisines in the industrializing regions, 1810-1920 -- The globalization of modern cuisines, 1920-2000. Description based on print version record. Electronic reproduction. Palo Alto, Calif. : ebrary, 2013. Available via World Wide Web. Access may be limited to ebrary affiliated libraries. Cooking History. Food habits History. Food Social aspects. Electronic books. Print version: Laudan, Rachel. Cuisine and empire : cooking in world history. Berkeley, California : University of California Press, [2013] xiv, 464 pages California studies in food and culture ; 43 9780520266452 (DNAL)1103760 (DLC)10759226 ebrary. http://site.ebrary.com/lib/rucke/Doc?id=10759226 An electronic book accessible through the World Wide Web; click to view 119968 119968