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Jean-Louis Flandrin (1931–2001)

Author of Food: A Culinary History

16+ Works 570 Members 6 Reviews

About the Author

Jean-Louis Flandrin was Professor Emeritus at the University of Paris-VIII and head of research at the Ecole des hautes etudes en sciences sociale.
Image credit: Jean-Louis Flandrin en 1992, France

Works by Jean-Louis Flandrin

Associated Works

A History of Private Life, Volume 3: Passions of the Renaissance (1985) — Contributor — 866 copies, 2 reviews
Journal d'un bourgeois de Paris sous Henri III... (1966) — Editor, some editions — 2 copies
La consommation alimentaire en Pologne aux XVIe et XVIIe siècles (1985) — Preface, some editions — 1 copy

Tagged

Common Knowledge

Members

Reviews

7 reviews
Me encantó este libro. Aunque no te guste el tema, te dará buenos temas de conversación durante una cena.

This is an excellent book, even if you are not interested in the topic, it will give you nice conversation topics.
Essays covering the history, economics, and social aspects of food; divided into Prehistory and Early Civilization, The Classical World, Late Classical to Early Middle Ages, Westerners and Others, Late Middle Ages, Europe of Nation States, and The Contemporary Period, each with an introductory essay. Introductions and some essays are highly entertaining, while other essays are informative but dry. No red flags.

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Statistics

Works
16
Also by
3
Members
570
Popularity
#43,913
Rating
3.9
Reviews
6
ISBNs
44
Languages
6

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