Food: The History of Taste

Front Cover
Paul H. Freedman
University of California Press, 2007 - Cooking - 368 pages
10 Reviews
This richly illustrated book is the first to apply the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present. Editor Paul Freedman has gathered essays by French, German, Belgian, American, and British historians to present a comprehensive, chronological history of taste from prehistory to the present day. The authors explore the early repertoire of sweet tastes; the distinctive contributions made by classical antiquity and China; the subtle, sophisticated, and varied group of food customs created by the Islamic civilizations of Iberia, the Arabian desert, Persia, and Byzantium; the magnificent cuisine of the Middle Ages, influenced by Rome and adapted from Islamic Spain, Africa, and the Middle East; the decisive break with highly spiced food traditions after the Renaissance and the new focus on primary ingredients and products from the New World; French cuisine's rise to dominance in Europe and America; the evolution of modern restaurant dining, modern agriculture, and technological developments; and today's tastes, which employ few rules and exhibit a glorious eclecticism. The result is the enthralling story not only of what sustains us but also of what makes us feel alive.

Copub: Thames & Hudson
  

What people are saying - Write a review

User ratings

5 stars
3
4 stars
4
3 stars
2
2 stars
1
1 star
0

Review: Food: The History of Taste

User Review  - Lynn - Goodreads

Not terribly coherent as a collection, but very informative. I would not describe it as entertaining, but each chapter was interesting, well-researched, and deliciously detailed. Suitable for long reading but less useful as impromptu reference. Read full review

Review: Food: The History of Taste

User Review  - Ruby Ann - Goodreads

Reading this for one of my classes. Thought it would be boring but in essence it actually ties everything together about how and why we cook the way we do today. Great book. Read full review

Related books

Contents

I
7
II
35
III
63
IV
99
V
135
VI
163
VII
197
VIII
233
IX
263
X
301
XI
333
XII
362
XIII
363
Copyright

Common terms and phrases

About the author (2007)

Paul Freedman is Professor of History at Yale University and author of Spices in the Middle Ages among many other books.

Bibliographic information