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Food in Time and Place: The American Historical Association Companion to Food History
College of the Pacific Faculty Books and Book Chapters
  • Paul Freedman
  • Joyce Chaplin
  • Ken Albala, University of the Pacific
Document Type
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.
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Publication Date
University of California Press
  • Food history,
  • Food habits,
  • Food Studies
Citation Information
Paul Freedman, Joyce Chaplin and Ken Albala. Food in Time and Place: The American Historical Association Companion to Food History. Berkeley, CA(2014) p. 1 - 424
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