| Description |
368 pages : illustrations (some color) ; 27 cm |
| Series |
California studies in food and culture ; 21 |
|
California studies in food and culture ; 21
|
| Contents |
Introduction A new history of cuisine / Paul Freedman -- Hunter-gatherers and the first farmers: the evolution of taste in prehistory / Alan K. Outram -- The good things that lay at hand: tastes of ancient Greece and Rome / Veronika Grimm -- The quest for perfect balance: taste and gastronomy in imperial China / Joanna Waley-Cohen -- The pleasures of consumption: the birth of medieval Islamic cuisine / H. D. Miller -- Feasting and fasting: food and taste in Europe in the Middle Ages / C. M. Woolgar -- New worlds, new tastes: food fashions after the Renaissance / Brian Cowan -- The birth of the modern consumer age: food innovations from 1800 / Hans J. Teuteberg -- Chefs, gourmets and gourmands: French cuisine in the 19th and 20th centuries / Alain Drouard -- Dining out: the development of the restaurant / Elliott Shore -- Novelty and tradition: the new landscape for gastronomy / Peter Scholliers |
| Summary |
Presents the culinary accomplishments of diverse civilizations and the pleasures of dining. This book tells the story of worldwide food traditions |
| Notes |
"Published by arrangement with Thames & Hudson Ltd., London"--T.p. verso |
| Bibliography |
Includes bibliographical references (pages 358-361) and index |
| Subject |
Gastronomy -- History.
|
|
Food -- History.
|
|
Food habits -- History.
|
| Genre/Form |
History.
|
|
Aufsatzsammlung
|
| Author |
Freedman, Paul, 1949-
|
| LC no. |
2007023292 |
| ISBN |
9780520254763 alkaline paper |
|
0520254767 alkaline paper |
|
