Cuisine and empire : cooking in world history /
Furkejuvvon:
| Váldodahkki: | |
|---|---|
| Materiálatiipa: | Elektrovnnalaš E-girji |
| Giella: | eaŋgalasgiella |
| Almmustuhtton: |
Berkeley, California :
University of California Press,
[2013]
|
| Ráidu: | California studies in food and culture ;
43 |
| Fáttát: | |
| Liŋkkat: | An electronic book accessible through the World Wide Web; click to view |
| Fáddágilkorat: |
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|
Sisdoallologahallan:
- 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.