Near a Thousand Tables: A History of Food

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Simon and Schuster, Jun 4, 2002 - Cooking - 272 pages
3 Reviews
In Near a Thousand Tables, acclaimed food historian Felipe Fernández-Armesto tells the fascinating story of food as cultural as well as culinary history -- a window on the history of mankind.
In this "appetizingly provocative" (Los Angeles Times) book, he guides readers through the eight great revolutions in the world history of food: the origins of cooking, which set humankind on a course apart from other species; the ritualization of eating, which brought magic and meaning into people's relationship with what they ate; the inception of herding and the invention of agriculture, perhaps the two greatest revolutions of all; the rise of inequality, which led to the development of haute cuisine; the long-range trade in food which, practically alone, broke down cultural barriers; the ecological exchanges, which revolutionized the global distribution of plants and livestock; and, finally, the industrialization and globalization of mass-produced food.
From prehistoric snail "herding" to Roman banquets to Big Macs to genetically modified tomatoes, Near a Thousand Tables is a full-course meal of extraordinary narrative, brilliant insight, and fascinating explorations that will satisfy the hungriest of readers.

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NEAR A THOUSAND TABLES: A History of Food

User Review  - Jane Doe - Kirkus

Historian Fernández-Armesto sinks his teeth into the role of food in human history.Countless books have been written on this subject, and it must be noted that the author doesn't have much new to say ... Read full review

Near a thousand tables: a history of food

User Review  - Not Available - Book Verdict

Noted historian Fern ndez-Armesto (Millennium: A History of the Last Thousand Years) has undertaken to provide us with a brief alternative to volumes like Alan Davidson's The Oxford Companion to Food ... Read full review

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