Food: A Culinary History from Antiquity to the Present
Jean Louis Flandrin, Massimo Montanari, Albert Sonnenfeld
Columbia University Press, 1999 - Cooking - 592 pages
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.
What people are saying - Write a review
We haven't found any reviews in the usual places.
Introduction to the Original Edition I
Feeding Strategies in Prehistoric Times
THE EUROPE OF NATIONSTATES
The Diet of the Etruscans
The Grammar of Roman Dining
Food Models and Cultural Identity
Mediterranean Jewish Diet and Traditions in the Middle Ages
Other editions - View all
agricultural ancient animals Apicius Arab banquet barley beans became beef began beverages boiled bread broad bean Carthage century b.c.e. cereals cheese chefs chickpeas civilized classical common consumed consumption cookbooks cooking countries cuisine culinary cultivated culture diet dietary dietetics dining dinner dishes early Middle Ages eaten eating economic eighteenth century especially Etruscan Europe European example feast fifteenth century fish flavor flour France French fresh fruit garum gastronomic gods grain grapes Greek guests Herodotus Hippocrates hominids honey human hunting important increased ingredients Italy kitchen krater land Le Viandier legumes Massimo Montanari meal meat medieval Mediterranean Mesolithic milk nineteenth century nutritional olive oil Paleolithic Paris peasants pepper period pigs plants population pork pounds preserved recipes regions restaurants ritual roasted Roman Rome rural sacrifice salt sauce season served seventeenth social spices sugar symbolic symposium taste techniques tion traditional Ugarit urban vegetables vinegar wheat wild wine