HomeGroupsTalkMoreZeitgeist
Search Site
This site uses cookies to deliver our services, improve performance, for analytics, and (if not signed in) for advertising. By using LibraryThing you acknowledge that you have read and understand our Terms of Service and Privacy Policy. Your use of the site and services is subject to these policies and terms.
Hide this

Results from Google Books

Click on a thumbnail to go to Google Books.

Loading...

Food: A Culinary History (European Perspectives)

by Jean-Louis Flandrin (Editor), Massimo Montanari (Editor)

Other authors: See the other authors section.

MembersReviewsPopularityAverage ratingMentions
311566,047 (3.92)9
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.… (more)
None
Loading...

Sign up for LibraryThing to find out whether you'll like this book.

No current Talk conversations about this book.

» See also 9 mentions

English (4)  Italian (1)  All languages (5)
Showing 4 of 4
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. ( )
  iolidavid | Jul 28, 2010 |
(First Edition)
  kitchengardenbooks | Apr 18, 2009 |
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.
1 vote chosler | Jan 20, 2009 |
Showing 4 of 4
no reviews | add a review

» Add other authors (37 possible)

Author nameRoleType of authorWork?Status
Flandrin, Jean-LouisEditorprimary authorall editionsconfirmed
Montanari, MassimoEditormain authorall editionsconfirmed
Sonnenfeld, AlbertTranslatorsecondary authorsome editionsconfirmed
You must log in to edit Common Knowledge data.
For more help see the Common Knowledge help page.
Canonical title
Original title
Alternative titles
Original publication date
People/Characters
Important places
Important events
Related movies
Awards and honors
Epigraph
Dedication
First words
Certain ideas about the history of food are part of the general culture.
Quotations
Last words
(Click to show. Warning: May contain spoilers.)
Disambiguation notice
Publisher's editors
Blurbers
Original language
Information from the French Common Knowledge. Edit to localize it to your language.
Canonical DDC/MDS
Canonical LCC

References to this work on external resources.

Wikipedia in English (3)

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.

No library descriptions found.

Book description
Haiku summary

Popular covers

Quick Links

Rating

Average: (3.92)
0.5
1
1.5
2 1
2.5
3 4
3.5 4
4 11
4.5
5 6

Is this you?

Become a LibraryThing Author.

 

About | Contact | Privacy/Terms | Help/FAQs | Blog | Store | APIs | TinyCat | Legacy Libraries | Early Reviewers | Common Knowledge | 163,461,439 books! | Top bar: Always visible