West African Food In The Middle Ages
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West African Food In The Middle Ages
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Author : Tadeusz Lewicki
language : en
Publisher: Cambridge University Press
Release Date : 1974-10-03
West African Food In The Middle Ages written by Tadeusz Lewicki and has been published by Cambridge University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1974-10-03 with History categories.
It is important for historians studying West Africa before the sixteenth century to know what the basic foods were before the arrival of crops from the Americas.
Food And Feasts In The Middle Ages
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Author : Lynne Elliott
language : en
Publisher: Crabtree Publishing Company
Release Date : 2004
Food And Feasts In The Middle Ages written by Lynne Elliott and has been published by Crabtree Publishing Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004 with Juvenile Nonfiction categories.
Provides an overview of food, hunting, and cooking in the Middle Ages.
The Routledge History Of Food
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Author : Carol Helstosky
language : en
Publisher: Routledge
Release Date : 2014-10-03
The Routledge History Of Food written by Carol Helstosky and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-10-03 with History categories.
The history of food is one of the fastest growing areas of historical investigation, incorporating methods and theories from cultural, social, and women’s history while forging a unique perspective on the past. The Routledge History of Food takes a global approach to this topic, focusing on the period from 1500 to the present day. Arranged chronologically, this title contains 17 originally commissioned chapters by experts in food history or related topics. Each chapter focuses on a particular theme, idea or issue in the history of food. The case studies discussed in these essays illuminate the more general trends of the period, providing the reader with insight into the large-scale and dramatic changes in food history through an understanding of how these developments sprang from a specific geographic and historical context. Examining the history of economic, technological, and cultural interactions between cultures and charting the corresponding developments in food history, The Routledge History of Food challenges readers' assumptions about what and how people have eaten, bringing fresh perspectives to well-known historical developments. It is the perfect guide for all students of social and cultural history.
Labour And Living Standards In Pre Colonial West Africa
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Author : Klas Rönnbäck
language : en
Publisher: Routledge
Release Date : 2015-11-19
Labour And Living Standards In Pre Colonial West Africa written by Klas Rönnbäck and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-11-19 with Business & Economics categories.
Sub-Saharan Africa is the poorest region in the world. But its current status has skewed our understanding of the economy before colonization. Rönnbäck reconstructs the living standards of the population at a time when the Atlantic slave trade brought money and men into the area, enriching our understanding of West African economic development.
The Caribbean Slave
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Author : Kenneth F. Kiple
language : en
Publisher: Cambridge University Press
Release Date : 2002-06-20
The Caribbean Slave written by Kenneth F. Kiple and has been published by Cambridge University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-06-20 with History categories.
A comprehensive analysis of the biological experience of black slaves in the Caribbean.
The Prehistory Of Food
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Author : Chris Gosden
language : en
Publisher: Routledge
Release Date : 2004-01-14
The Prehistory Of Food written by Chris Gosden and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-01-14 with Social Science categories.
The Prehistory of Food sets subsistence in its social context by focusing on food as a cultural artefact. It brings together contributors with a scientific and biological expertise as well as those interested in the patterns of consumption and social change, and includes a wide range of case studies.
Companion To Historiography
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Author : Michael Bentley
language : en
Publisher: Routledge
Release Date : 2006-02-27
Companion To Historiography written by Michael Bentley and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-02-27 with History categories.
The Companion to Historiography is an original analysis of the moods and trends in historical writing throughout its phases of development and explores the assumptions and procedures that have formed the creation of historical perspectives. Contributed by a distinguished panel of academics, each essay conveys in direct, jargon-free language a genuinely international, wide-angled view of the ideas, traditions and institutions that lie behind the contemporary urgency of world history.
The Origins And Development Of African Livestock
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Author : Roger Blench
language : en
Publisher: Routledge
Release Date : 2006-01-27
The Origins And Development Of African Livestock written by Roger Blench and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-01-27 with Social Science categories.
This book presents an interdisciplinary overview of the origins of African livestock, placing Africa as one of the world centres for animal domestication. With sections on archaeology, genetics, linguistics and ethnography, this collection contains over twenty contributions from the field's foremost experts and provides fully illustrated, never before published data, and extensive bibliographies.
Term Paper Resource Guide To Medieval History
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Author : Jean Shepherd Hamm
language : en
Publisher: Bloomsbury Publishing USA
Release Date : 2009-11-25
Term Paper Resource Guide To Medieval History written by Jean Shepherd Hamm and has been published by Bloomsbury Publishing USA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-11-25 with History categories.
Help students get the most out of studying medieval history with this comprehensive and practical research guide to topics and resources. Term Paper Resource Guide to Medieval History brings key historic events and individuals alive to enrich and stimulate students in challenging and enjoyable ways. Students from high school to college will be able to get a jump start on assignments with the hundreds of term paper projects and research information offered here. The book transforms and elevates the research experience and will prove an invaluable resource for motivating and educating students. Each event entry begins with a brief summary to pique interest and then offers original and thought-provoking term paper ideas in both standard and alternative formats that often incorporate the latest in electronic media, such as the iPod and iMovie. The best primary and secondary sources for further research are annotated, followed by vetted, stable website suggestions and multimedia resources, usually films, for further viewing and listening.
Food In Time And Place
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Author : Paul Freedman
language : en
Publisher: Univ of California Press
Release Date : 2014-10-31
Food In Time And Place written by Paul Freedman and has been published by Univ of California Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-10-31 with Cooking categories.
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 culturesÑfrom 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.