Cuisine and Empire: Cooking in World History Volume 43 Brochura - 2015

"A triumph, pointing the way to a wholly new kind of historiography that can hold its own with more familiar work on political, economic, social, and intellectual history." --G. W. Bowersock, New York Review of Books

"Magnificent. . . . Some of Laudan's 'diffusion maps' of particular styles of cuisine are miniature masterpieces of cultural history." --Peter Thonemann, Times Literary Supplement

"Rachel Laudan combines an impressive grasp of global history with a deep appreciation of the world's cuisines in all their glorious diversity. Readers who love food will find Cuisine and Empire both informative and entertaining." --Daniel Headrick, author of Power over Peoples: Technology, Environments, and Western Imperialism, 1400 to the Present

"Few writers could tackle the sweeping subject matter of Cuisine and Empire with such grace and authority as Rachel Laudan. She rises to this challenge with fresh insights and a global perspective on our attitudes to food. This book is not to be missed by food historians and lovers of good eating." --Anne Willan, author of The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook

"Rachel Laudan offers a remarkable and always fascinating account of the rise and fall of cuisines, giving equal time to every part of the globe and situating the modern period within the much longer history of how people have gone about preparing food. The focus on cooking and cuisine demonstrates the durability of tastes, but also how such tastes are spread and influenced by political and cultural expansion. Cuisine and Empire is a riveting and unique combination of culinary ideas and exposition on the materiality of eating." --Paul Freedman, editor of Food: The History of Taste

"In this groundbreaking book, Rachel Laudan takes a distinctive approach to the development and expression of food cultures throughout human history. She describes successive models of foodways that illuminate different periods and places, underpinned by persuasive historical analysis. Both general readers and professional historians will feel challenged by her arguments to integrate food and its culture into their thinking about human history, not just as an afterthought but as an essential tool of understanding and explanation." --Naomi Duguid, author of Burma: Rivers of Flavor