by
Albala, Ken, 1964-, editor of compilation.
Call Number
641.3009 FOO
Publication Date
2014
Summary
With the proliferation of food history courses and avid interest among scholars and the general public, the need for a solid comprehensive collection of key primary texts about food of the past is urgent. This collection spans the globe from classical antiquity to the present, offering substantive selections from cookbooks, fiction, gastronomic and dietary treatises and a wide range of food writing. Offering a solid introduction to each period with extensive commentary and suggestions for interpretive strategies, this reader provides extracts undigested, for the student who needs immediate and direct contact with the ideas of the past. Readings illustrate the various ways religion, politics, social structure, health and agricultural policy shaped what people ate in the past and offer instructive ways to think about our own food systems and how they have been shaped by historical forces.
Format:
Books
Relevance:
0.0309
by
Buhalis, Dimitrios.
Call Number
338.4791087 BES
Publication Date
2012
Format:
Books
Relevance:
0.0309
by
Shils, Maurice E. (Maurice Edward), 1914-
Call Number
613.2 MOD
Publication Date
2006
Format:
Books
Table of contents http://www.loc.gov/catdir/toc/ecip0513/2005014447.html
Relevance:
0.0309
by
Matthews, Doug.
Call Number
658.456 MAT
Publication Date
2015
Format:
Books
Relevance:
0.0277
by
Camilleri, Mark Anthony, 1976- 1976-, author.
Call Number
647.940688 CAM
Publication Date
2017
Format:
Books
Relevance:
0.0253
by
Manley, D. J. R. (Duncan J. R.), 1938-
Call Number
664.752 MAN
Publication Date
2011
Format:
Books
Relevance:
0.0220
by
Kotler, Philip, author.
Call Number
647.940688 MAR
Publication Date
2017
Summary
The book discusses hospitality marketing from a team perspective, examining each hospitality department and its role in the marketing mechanism.
Format:
Books
Relevance:
0.0207
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