Name: Ways of Eating: Exploring Food Through History and Culture (Volume 81) (California Studies in Food and Culture) (en Inglés)
Price: 125.14 PEN
Availability: InStock
Author: Benjamin Aldes Wurgaft; Merry White
ISBN: 9780520392984

portada Ways of Eating: Exploring Food Through History and Culture (Volume 81) (California Studies in Food and Culture) (en Inglés)

Formato

Libro Físico

Editorial

University Of California Press

Autor

Benjamin Aldes Wurgaft; Merry White

Idioma

Inglés

N° páginas

256

Encuadernación

Tapa Dura

ISBN13

9780520392984

N° edición

Ways of Eating: Exploring Food Through History and Culture (Volume 81) (California Studies in Food and Culture) (en Inglés)

Benjamin Aldes Wurgaft; Merry White (Autor) · University Of California Press · Tapa Dura

Libro Nuevo

S/ 125,14

S/ 250,28

Ahorras: S/ 125,14

50% descuento

Envío normal

Origen: España (Costos de importación incluídos en el precio)

Se enviará desde nuestra bodega entre el Lunes 17 de Junio y el Jueves 27 de Junio.

Lo recibirás en cualquier lugar de Perú entre 2 y 5 días hábiles luego del envío.

Reseña del libro "Ways of Eating: Exploring Food Through History and Culture (Volume 81) (California Studies in Food and Culture) (en Inglés)"

What we learn when an anthropologist and a historian talk about food. From the origins of agriculture to contemporary debates over culinary authenticity, Ways of Eating introduces readers to world food history and food anthropology. Through engaging stories and historical deep dives, Benjamin A. Wurgaft and Merry I. White offer new ways to understand food in relation to its natural and cultural histories and the social rules that shape our meals. Wurgaft and White use vivid storytelling to bring food practices to life, weaving stories of Panamanian coffee growers, medieval women beer makers, and Japanese knife forgers. From the Venetian spice trade to the Columbian Exchange, from Roman garum to Vietnamese nớc chấm, Ways of Eating provides an absorbing account of world food history and anthropology. Migration, politics, and the dynamics of group identity all shape what we eat, and we can learn to trace these social forces from the plate to the kitchen, the factory, and the field.