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Food History: Critical and Primary Sources
Food History: Critical and Primary Sources

Jeffrey M. Pilcher

Jeffrey M. Pilcher is Professor of History at the University of Toronto, Canada. He is the author of books on food in Mexican and world history, including the prize-winning Que vivan los tamales! Food and the Making of Mexican History, The Sausage Rebellion: Public Health, Private Enterprise and Meat in Mexico City and Food in World History. He is also editor of the Oxford Handbook of the History of Food. Author affiliation details are correct at time of print publication.

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(ed)

Bloomsbury Academic, 2014

Subjects

Content Type:

Book chapter

Discipline:

History of Food

Place:

Europe

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Ken Albala

Ken Albala is Professor of History at the University of the Pacific and chair of the Food Studies MA program in San Francisco. Author affiliation details are correct at time of print publication.

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DOI: 10.5040/9781474220118.ch-003
Page Range: 132–149
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