A Culinary History From Antiquity to the Present

Book - 1999
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Baker & Taylor
Explores culinary evolution in many diverse cultures

Columbia Univ Pr
When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit?

Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more. As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the contributions of Arabic cookery to European cuisine, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today.

Book News
Flandrin, scholar and founder of the international review Food and Foodways , and Montanari, a specialist in foods of the Middle Ages at University of Bologna, bring together a number of gastronomical specialists to explore culinary evolution in cultures as diverse as ancient Mesopotamia, the Byzantine Empire, Renaissance Italy, and modern America. Articles explore the diversification of foods as the world has become more global, from the first excursions into neighboring villages, to the "McDonaldization" of modern culture. Several long held assumptions about our culinary heritage are rearranged, and new paradigms for how and why we eat what we do are introduced. Annotation c. Book News, Inc., Portland, OR (

Publisher: New York : Columbia University Press, c1999
ISBN: 9780231111546
Branch Call Number: 641.3 FOO
Characteristics: xviii, 592 p. : illus. ; 26 cm


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