The Food History Reader : Primary Sources (Paperback)

Editor's Note General Introduction Part One: Sumer and Egypt Part Two: Ancient Greece Part Three: Ancient Rome Part Four: Imperial China Part Five: Ancient India Part Six: Ancient Hebrews Part Seven: Early Middle Ages Part Eight: Medieval Islam Part Nine: Late Medieval and Renaissance Europe Part Ten: The Americas Part Eleven: Era of Nation-States 1500-1650 Part Twelve: The Mercantile Era 1650-1800 Part Thirteen: Nineteenth-Century Industrial Era 1800-1900 Part Fourteen: The Twentieth Century 1900-2000 Glossary Web Resources Bibliography Surveys of Food History Appendix of Sources Index