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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 the...

"There is no better introduction to the current vigorous state of food history, no better defense of its interest and intellectual legitimacy, and no better demonstration of how odd it is that the subject needs a defense."—Steven Shapin, Franklin L. Ford Research Professor, History of Science, Harvard University "This book is a treasure. Its clear and lively chapters on global food history instantly explain why food has become an essential ent...