· It’s not hyperbole to say that Cuisine and Empire: Cooking in World History, Rachel Laudan’s exhaustive study of the creation of the world’s cuisines, is a minor masterpiece. Laudan’s book examines in acute and thought-provoking detail the evolution of eating and the forces that conspired to influence cooking across time and cultures.4/5. Cuisine and Empire is a riveting and unique combination of culinary ideas and exposition on the materiality of eating. Paul Freedman, editor of Food: The History of Taste In this groundbreaking book, Rachel Laudan takes a distinctive approach to the development and expression of food cultures throughout human bltadwin.ru by: · 0 Reviews. Rachel Laudan tells the remarkable story of the rise and fall of the worldÕs great cuisinesÑfrom the mastery of grain cooking some twenty thousand years ago, Bibliography:
Cuisine and Empire: Cooking in World History is organized chronologically in eight chapters. Chapter 1 treats cuisine from the earliest days of empire building (20, b.c.e.), when the importance of grains as the primary foodstuff was paramount. Here, three features were critical: the importance of cooking in transforming raw foodstuffs. Cuisine and Empure: Cooking in World History is a seminal work of outstanding scholarship, remarkably informed and informative." The Midwest Book Review - Helen Dumont "To her impressively thorough research Laudan brings a lifetime that has included practical experience on the farm, in the kitchen, and in the classroom. Paul Freedman, editor of Food: A History of Taste Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan's innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans.
Cuisine and Empire began as Laudan was putting together her previous book, The Food of Paradise: Exploring Hawaii’s Culinary Heritage. In thinking about Hawaii’s cuisines, Laudan questioned the conventional wisdom that “high” cuisines were the end result of the incremental refinement of peasant foods. 0 Reviews. Rachel Laudan tells the remarkable story of the rise and fall of the worldÕs great cuisinesÑfrom the mastery of grain cooking some twenty thousand years ago, to the presentÑin this. Cuisine and Empire Cooking in World History. by Rachel Laudan (Author) April ; First Edition; Hardcover $, £ Paperback $, £ eBook $, £; Courses Food History Food Culture Food History; Series California Studies in Food and Culture; Endowments Ahmanson Foundation Endowment Fund in Humanities; Title Details. Rights: Available worldwide.
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