| Description |
368 pages : illustrations (some color) ; 27 cm. |
| Series |
California studies in food and culture ; 21
|
|
California studies in food and culture ; 21.
|
| Note |
"Published by arrangement with Thames & Hudson Ltd., London"--T.p. verso. |
| Bibliography |
Includes bibliographical references (p. 358-361) and index. |
| 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. |
| Summary |
This richly illustrated book applies the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present. Freedman gathers essays by French, German, Belgian, American, and British historians to present a comprehensive, chronological history of taste. |
| Subject |
Food -- History.
|
|
Food habits -- History.
|
|
Food.
|
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Food habits.
|
| Genre/Form |
History.
|
| Added Author |
Freedman, Paul, 1949-
|
| ISBN |
9780520254763 (alk. paper) |
|
0520254767 (alk. paper) |
|
