Food: A Culinary History from Antiquity to the Present
Jean Louis Flandrin, Massimo Montanari, Albert Sonnenfeld
Columbia University Press, Nov 3, 2008 - Cooking - 592 pages
"When did the custom of meals served at regular hours begin? At what time did humankind rise to the table and commence eating with individual plates and utensils? Since when have we begun to speak of "cuisine" and to judge our foods, their methods of preparation and manner of consumption, on social criteria of gastronomic merit? In this rich, illuminating book an array of authorities explore the history of food from prehistoric times to the present day." From book jacket.
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