Food: A Culinary History from Antiquity to the Present (European Perspectives PDF ePub eBook

Books Info:

Food: A Culinary History from Antiquity to the Present (European Perspectives free pdf When did the custom of meals served at regular hours begin? At what time did humankind rise to the table and commence eating with individual plates and utensils? Since when have we begun to speak of "cuisine" and to judge our foods, their methods of preparation, and manner of consumption on social criteria of gastronomic merit? In this rich, illuminating book an array of authorities explore the history of food from prehistoric times to the present day. In the process, they dispel many of the myths about our culinary heritage that food lovers have come to take for granted: Those who believe pasta originated in China and was brought to Venice by Marco Polo will find another story here. The notion that flaky pastry dough was invented by Claude Lorrain is shown to be a spurious auxiliary to the renowned seventeenth-century painter's resume. The illusion that p te de foie gras was invented in Strasbourg, France in 1788 is shattered by evidence of its existence much earlier in the eighteenth century. The original recipe for chocolate -- served as a beverage -- contained chili instead of sugar, and the eventual addition of sugar by the Spanish made both sugar and chocolate hot items throughout Europe.In the course of this major intellectual endeavor the writers explore dietary rules of ancient Hebrews and the contributions of Arabic cookery to European cuisine, detail the table etiquette of the Middle Ages and the beverages of colonial America. They reflect on the McDonaldization of culture and on the burgeoning popularity of foreign foods in our times. Food: A Culinary History is a testament to the diversity of human cultures across the centuries. Exploring culinary evolution and eating habits in a cornucopia of cultures from ancient Mesopotamia to modern America, from the Byzantine Empire to Jewish Mediterranean culture in the Middle Ages, the book is a rich banquet for readers. Culinary customs, the writers reveal, offer great insight into societies past and present -- from agriculture to social life, from religious beliefs to our most unreflected habits. Consider the development of the use of individual place settings in the Middle Ages -- as one writer here contends, the Black Plague may have been responsible in large measure for the decline of communal dining and the increase of space between diners.Introducing the history of food into the realm of popular discussion, Food: A Culinary History is an extraordinary reading experience, a delicious intellectual feast for food lovers around the world.

About Jean-Louis Flandrin

Jean-Louis Flandrin is professor emeritus at the University of Paris VIII-Vincennes. Massimo Montanari is professor of medieval history and the history of food at the Institute of Paleography and Medieval Studies, University of Bologna.

Details Book

Author : Jean-Louis Flandrin
Publisher : Columbia University Press
Data Published : 02 November 1999
ISBN : 0231111541
EAN : 9780231111546
Format Book : PDF, Epub, DOCx, TXT
Number of Pages : 624 pages
Age + : 15 years
Language : English
Rating :

Reviews Food: A Culinary History from Antiquity to the Present (European Perspectives



17 Comments Add a comment
  • Gerald My first reviews Food: A Culinary History from Antiquity to the Present (European Perspectives pdf

    i love this book! thanks for the share.

    Reply · · Like · Follow · 1 hour ago
  • Margo Anderson Get eBook Food: A Culinary History from Antiquity to the Present (European Perspectives

    Finally I get this ebook, thanks for all these I can get now!

    Reply · · Like · Follow · 1 hour ago
  • Thorndike Share eBook

    I was totally engrossed in this book in the beginning. thanks

    Reply · · Like · Follow · 1 hour ago
  • Oldridge Great website online books

    I have just read? the 1st chapter, and it is great.

    Reply · · Like · Follow · 1 hour ago
  • Lisa Doran Best website free download ebook

    I was suspicious at first when i got redirected to the membership site. Now I'm really excited i found this online library....many thanks Kisses

    Reply · · Like · Follow · 1 hour ago
  • Markus Jensen How to download Food: A Culinary History from Antiquity to the Present (European Perspectives eBook?

    I did not think that this would work, my best friend showed me this website, and it does! I get my most wanted eBook

    Reply · · Like · Follow · 1 hour ago
  • Mason Free! free free :)))

    This is an absolutely incredible book

    Reply · · Like · Follow · 1 hour ago
  • Roddy Murray

    My friends are so mad that they do not know how I have all the high quality ebook which they do not!

    Reply · · Like · Follow · 3 hour ago
  • Gimson reply to Jean-Louis Flandrin

    i have started reading this book and i am on the 78 page of it.

    Reply · · Like · Follow · 1 hour ago
  • Tina Milan

    It's very easy to get quality ebooks ;)

    Reply · · Like · Follow · 3 hour ago
  • Dodson Food: A Culinary History from Antiquity to the Present (European Perspectives

    I love this book and this idea of reading being like breathing.

    Reply · · Like · Follow · 1 hour ago
  • Lindsay Brown

    hahahahaha

    Reply · · Like · Follow · 5 hour ago
  • Lukasz Czaru

    so many fake sites. this is the first one which worked! Many thanks

    Reply · · Like · Follow · 6 hour ago
  • Caroline Smith

    wtffff i do not understand this!

    Reply · · Like · Follow · 8 hour ago




Related eBooks Download


  • Food: A Culinary History (European Perspectives free pdfFood: A Culinary History (European Perspectives

    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..


  • Let the Meatballs Rest free pdfLet the Meatballs Rest

    Known for his entertaining investigations into culinary practice. Massimo Montanari turns his hungry eye to the phenomenon of food culture. food lore. cooking methods. and eating habits throughout history..


  • Grand Livre de Cuisine free pdfGrand Livre de Cuisine

    World-renowned French chef Alain Ducasse believes that food arouses all the senses. In this sumptuous book. he takes us on a culinary journey for both eye and palate. Here he shares the culinary experience..


  • Hanoi Street Food free pdfHanoi Street Food

    Most people go to Hanoi to enjoy the food. And in Hanoi. street food is not merely a quaint or exotic culinary excursion - it is at the heart of the culinary tradition and helps to define the culture and rhythm of the city..


  • A Cultural History of Food in the Renaissance free pdfA Cultural History of Food in the Renaissance

    Food and attitudes toward it were transformed in Renaissance Europe. The period between 1300 and 1600 saw the discovery of the New World and the cultivation of new foodstuffs. as well as the efflorescence of culinary literature in European courts and eventually in the popular press..


  • Food: A Culinary History from Antiquity to the Present (European Perspectives free pdfFood: A Culinary History from Antiquity to the Present (European Perspectives

    Download Free Ebooks. When did the custom of meals served at regular hours begin? At what time did humankind rise to the table and commence eating with individual plates and utensils? Since when have