Near A Thousand Tables

A History of Food

Average Rating: 4.5 stars out of 5.
Near A Thousand Tables
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.

Publisher: New York : Free Press, c2002
ISBN: 0743227409
Branch Call Number: 641.3 F363n 2002
Characteristics: xiii, 258 p. ;,25 cm
Alternate Title: History of food


From Library Staff

The story of the eight great revolutions in the history of food, from the origins of cooking to the inception of herding and agriculture to the industrialization and globalization of food.

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Nov 01, 2013
  • matthewhayes rated this: 5 stars out of 5.

Probably one of the most comprehensive and interesting books about the history of food. This book gets my highest recommendation!


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