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Food

The History of Taste
(Book - 2007 )
Average Rating: 3.5 stars out of 5.
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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
Title: Food
the history of taste
Publisher: Berkeley : University of California Press, c2007
Characteristics: 368 p. :,ill. (some col.) ;,27 cm
Statement of Responsibility: edited by Paul Freedman
Notes: "Published by arrangement with Thames & Hudson Ltd., London"--T.p. verso
Contents: Introduction: A new history of cuisine / Paul Freedman
Hunter-gatherers and the first farmers: the evolution of taste in prehistory / Alan K. Outram
The good things that lay at hand: tastes of ancient Greece and Rome / Veronika Grimm
The quest for perfect balance: taste and gastronomy in imperial China / Joanna Waley-Cohen
The pleasures of consumption: the birth of medieval Islamic cuisine / H. D. Miller
Feasting and fasting: food and taste in Europe in the Middle Ages / C. M. Woolgar
New worlds, new tastes: food fashions after the Renaissance / Brian Cowan
The birth of the modern consumer age: food innovations from 1800 / Hans J. Teuteberg
Chefs, gourmets and gourmands: French cuisine in the 19th and 20th centuries / Alain Drouard
Dining out: the development of the restaurant / Elliott Shore
Novelty and tradition: the new landscape for gastronomy / Peter Scholliers
Additional Contributors: Freedman, Paul H. - 1949-
ISBN: 0520254767
9780520254763
Branch Call Number: 641.3 F686f 2007
Bibliography: Includes bibliographical references (p. 358-361) and index
Subject Headings: Food habits History Food History
Topical Term: Food habits
Food
LCCN: 2007023292
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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.


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Feb 13, 2012
  • rsalvino1 rated this: 4 stars out of 5.

This was an excellent read. It is comprehensive so be prepared for a full course meal through the ages. It would be great if a chef decided to create a rotating menu based on cuisines of the past. Nothing like eating your way through history.

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Version pocillo (pocillo) Last updated 2014/08/29 09:56