Food: The History of Taste
Paul H. Freedman, Professor Paul Freedman
University of California Press, 2007 - Cooking - 368 pages
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
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LibraryThing ReviewUser Review - lauriebrown54 - LibraryThing
This 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 ... Read full review
This book is about food in HISTORY. It is a wonderful collection, but it is NOT a cookbook, so budding chefs should go read Mastering the Art of French Cooking. This book is for scholars, historians, and true foodies.