3. Buddhism Transforms the Cuisines of South and East Asia, 260 B.C.E.–800 C.E.

Kapitel in diesem Buch

1. Frontmatter i
2. Contents ix
3. List of Illustrations xi
4. List of Tables xiv
5. Acknowledgments xv
6. Introduction 1
7. 1. Mastering Grain Cookery, 20,000–300 B.C.E. 9
8. 2. The Barley-Wheat Sacrificial Cuisines of the Ancient Empires, 500 B.C.E.–400 C.E. 56
9. 3. Buddhism Transforms the Cuisines of South and East Asia, 260 B.C.E.–800 C.E. 102
10. 4. Islam Transforms the Cuisines of Central and West Asia, 800–1650 C.E. 132
11. 5. Christianity Transforms the Cuisines of Europe and the Americas, 100–1650 C.E. 166
12. 6. Prelude to Modern Cuisines: Northern Europe, 1650–1800 207
13. 7. Modern Cuisines: The Expansion of Middling Cuisines, 1810–1920 248
14. 8. Modern Cuisines: The Globalization of Middling Cuisines, 1920–2000 308
15. Notes 361
16. Bibliography 393
17. Index 439