Food: A Culinary History from Antiquity to the Present

Front Cover
Jean Louis Flandrin, Massimo Montanari, Albert Sonnenfeld
Columbia University Press, 1999 - Cooking - 592 pages
4 Reviews

When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit?

Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more. As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the contributions of Arabic cookery to European cuisine, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today.

  

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Review: Food: A Culinary History from Antiquity to the Present (European Perspectives)

User Review  - Jen - Goodreads

After bazillionty years (okay...two), I have finally cleared all the books off my "currently reading" list and we are done. Whee. Frolic. Cavort. About this book. I'm kinda zonked, so I will review in ... Read full review

Review: Food: A Culinary History from Antiquity to the Present (European Perspectives)

User Review  - Vic Tripathy - Goodreads

Buy this if you are into food!! Read full review

Contents

Introduction to the Original Edition I
1
INTRODUCTION
7
Feeding Strategies in Prehistoric Times
21
chapter 3
38
CHAPTER 4
46
CHAPTER 5
55
PART
67
CHAPTER 6
79
CHAPTER 22
287
chapter 23
295
CHAPTER 24
302
chapter 25
313
chapter 26
328
chapter 27
339
PART
347
THE EUROPE OF NATIONSTATES
349

chapter 7
90
chapter 8
96
The Diet of the Etruscans
106
The Grammar of Roman Dining
113
CHAPTER II
128
CHAPTER 12
141
CHAPTER 13
153
PART THREE
163
INTRODUCTION
165
CHAPTER 15
178
Food Models and Cultural Identity
189
CHAPTER 17
207
Mediterranean Jewish Diet and Traditions in the Middle Ages
224
PART FIVE
245
CHAPTER 19
251
CHAPTER 20
268
CHAPTER 29
383
chapter 30
394
chapter 31
403
chapter 32
418
PART SEVEN
433
chapter 33
442
chapter 34
457
The Rise of the Restaurant
471
chapter 36
481
CHAPTER 38
500
chapter 39
516
The McDonaldization of Culture
530
CONCLUSION
548
Index
555
Copyright

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About the author (1999)

Jean-Louis Flandrin is professor emeritus at the University of Paris VIII-Vincennes.

Massimo Montanari is professor of medieval history and the history of food at the Institute of Paleography and Medieval Studies, University of Bologna.

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