Food in time and place: the American Historical Association companion to food history

Part one. Regional histories: premodern Europe / Ken albala

China / E. N. Anderson

India / Jayanta Sengupta

Out of Africa : a brief guide to African food history / Jessica Harris

Middle Eastern food history / Charles Perry

Latin American food between export Liberalism and the via Campesina / Jeffrey Pilcher

Early American food / Joyce E. Chaplin

Food in recent United States history / Amy Bentley and Hi'ilei Hobart

Influence, sources, and African diaspora foodways / Frederick Douglass Opie

Food and American immigrants : an opening / Krishnendu Ray. Part two. Cuisine: the French invention of modern cuisine / Priscilla Ferguson

Restaurants / Paul Freedman

Cookbooks as resources for social history / Barbara Ketchum Wheaton. Part three. Problems: the revolt against homogeneity / Amy Trubek

Food and popular culture / Fabio Parasecoli

Post-1945 global food developments / Peter Scholliers.