Food: A Culinary History by Jean-Louis Flandrin, Massimo Montanari, Albert Sonnenfeld
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(Paperback)
- Pub. Date: November 2000
- 640pp
- Sales Rank: 177,758
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Product Details
- Pub. Date: November 2000
- Publisher: Penguin Group (USA)
- Format: Paperback, 640pp
- Sales Rank: 177,758
- ISBN-13: 9780140296587
- ISBN: 0140296581
Synopsis
At what point in history did people start serving meals at regular hours? Would we still be eating communally today if the Black Plague hadn't forced diners to eat at a safe distance from each other? What's the real story behind the origin of pasta? These are just a few of the tantalizing questions that are answered in this fascinating history of food from prehistoric times to the present. This comprehensive work explores the culinary evolution of cultures ranging from Mesopotamia to modern America, and explores every aspect of food history, from the dietary rules of the ancient Hebrews to the contributions of Arab cookery. Written by leading world authorities, this volume gives a unique perspective on the social and cultural mores of humankind through the ages, offering cooks, culinary scholars, and food lovers a banquet of information on which to feast.
"Now that gastronomy and the culinary arts in general are finally being accepted as legitimate academic subjects, it is time we had available to us a copious and worthy sourcebook.... Food ...is exactly what we have needed." —Julia Child
"Food excels in its thoroughness, its epic sweep, and its rootedness in culinary tradition ...it's also a pleasure." —Salon.com
Customer Reviews
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Food: A Culinary Historyby Anonymous
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December 07, 2002: The reason I like this book is that it informs the reader on our culinary history. It shows the reader how our ancestors eat, what kind of diet they had, and so on. This book also shows the reader why some regions in the world eat what they eat. This book is really good and informative. I recomend this book to any one that loves to cook and learn about cooking.
Food: A Culinary Historyby Anonymous
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December 03, 2002: The book shows history of our culinary history in an easy to read, very interesting way. the history of our beginning man show us that we were scavengers that ate the remains of other animals, to the remedies used by the dietetics of the 15 to 17 century, even now as we move forward in time. the nutritional needs of modern man is complete with microwaves and obesity. I enjoyed the way each different authors tells his or her own story in a completely unique way. I hope that you enjoy this uniquely wonderful book. it will keep you interested as you face history in a edible way.
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