Mastering grain cookery, 2,000-300 B.C.E
The barley-wheat cuisines of the ancient empires, 500 B.C.E.-400 C.E
Buddhism transforms the cuisines of eastern Asia, 200 B.C.E.-800 C.E
Islam transforms the cuisines of central and west Asia, 800-1650 C.E
Christianity transforms the cuisines of Europe and the Americas, 100-1650 C.E
Prelude to modern cuisines: Europe, 1650-1840
Modern cuisines in the industrializing regions, 1810-1920
The globalization of modern cuisines, 1920-2000.
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Cuisine and empire : cooking in world history by Rachel Laudan. ISBN 9780520266452. Published by University of California Press in 2013. Publication and catalogue information, links to buy online and reader comments.
