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  - 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 ... Read full review

Review: Near a Thousand Tables: A History of Food

User Review  - Miriam - Goodreads

Informative, but Fernandez-Armesto is sort of snooty and insufferable. Read full review

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