Laudan, Rachel,  1944- <br/><br/>
Cuisine and empire  cooking in world history / 
Rachel Laudan. 
 - Berkeley, Calif. :  University of California Press,  (c)2013. 
 - 1 online resource (xiv, 464 pages)  illustrations ; 24. cm. 
 - California studies in food and culture ;  43 .
<br/><br/>Includes bibliographies and index. 
<br/><br/>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 south and east Asia, 260 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: Northern Europe, 1650-1840 --  Modern cuisines: the expansion of middling cuisines, 1810-1920 --  Modern cuisines: the globalization of modern cuisines, 1920-2000. 
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<br/><br/><label>ISBN: </label>9780520954915 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking--History.<br/>Food habits--History.<br/>Food--Social aspects.
<br/><br/><label>Index Terms--Genre/Form: </label><br/>Electronic Books.
<br/><br/><label>LC Class. No.: </label>TX645  / .C857 2013