Food: The History of TasteThis 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 |
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LibraryThing Review
Avis d'utilisateur - lauriebrown54 - LibraryThingThis lavishly illustrated book on food through the ages is a fairly scholarly account. Each of the ten sections is written by a different author, a specialist in the era and area. The editor himself ... Consulter l'avis complet
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Expressions et termes fréquents
American ancient animals appeared became become beef bread called cent century changes chefs Chinese cities classes common consumed consumption cookery cooking course cuisine culinary culture diet dining dinner dishes drink early eating elite English established Europe European evidence example feast fish flavour followed France French fresh fruit gastronomic Greek groups household houses human important increased industry ingredients interest Italy kind kitchen known late later less living luxury meal meat medieval menu Middle milk Muslim nature needed nineteenth offered opened original particular period Persian pleasure popular possible practice preferences preparation recipes regional remained restaurant rise roast Roman salt sauces season served social society soup spices sugar sweet taste things tion traditional variety various vegetables wine writers
Informations bibliographiques
| Titre | Food: The History of Taste Volume 21 de California studies in food and culture |
| Rédacteurs | Paul Freedman, Professor Paul Freedman |
| Édition | illustrée |
| Éditeur | University of California Press, 2007 |
| ISBN | 0520254767, 9780520254763 |
| Longueur | 368 pages |
| Exporter la citation | BiBTeX EndNote RefMan |