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Uniform Title Histoire de l'alimentation. English.
Title Food : a culinary history from antiquity to the present / under the direction of Jean-Louis Flandrin and Massimo Montanari ; English edition by Albert Sonnenfeld ; translated by Clarissa Botsford ... [and others]
Published New York : Columbia University Press, 1999
New York : Columbia University Press, [1999]


Location Call no. Vol. Availability
 W'PONDS  641.309 Fla/Fac  AVAILABLE
Description xviii, 592 pages : illustrations ; 26 cm
Series European perspectives
European perspectives (Columbia University Press)
Contents pt. 1. Prehistory and early civilizations. The humanization of eating behaviors / Jean-Louis Flandrin -- Feeding strategies in prehistoric times / Catherine Perlés -- The social function of banquets in the earliest civilizations / Francis Joannes -- Food culture in ancient Egypt / Edda Bresciani -- Biblical reasons: the dietary rules of the ancient Hebrews / Jean Soler -- The Phoenicians and the Carthaginians: the early Mediterranean diet / Antonella Spanò Giammellaro -- pt. 2. The classical world. Food systems and models of civilization / Massimo Montanari -- Urban and rural diets in Greece / Marie-Claire Amouretti -- Greek meals: a civic ritual / Pauline Schmitt-Pantel -- The culture of the symposium / Massimo Vetta -- The diet of the Etruscans / Giuseppe Sassatelli -- The grammar of Roman dining / Florence Dupont -- The broad bean and the moray: social hierarchies and food in Rome / Mireille Corbier -- Diet and medicine in the ancient world / Innocenzo Mazzini -- The food of others / Oddone Longo
pt. 3. From the late classical period to the early Middle Ages (5th-10th centuries). Romans, barbarians, Christians: the dawn of European food culture / Massimo Montanari -- Production structures and food systems in the early Middle Ages / Massimo Montanari -- Peasants, warriors, priests: images of society and styles of diet / Massimo Montanari -- pt. 4. Westerners and others. Food models and cultural identity / Massimo Montanari -- Christians of the East: rules and realities of the Byzantine diet / Ewald Kislinger -- Arab cuisine and its contribution to European culture / Bernard Rosenberger -- Mediterranean Jewish diet and traditions in the Middle Ages / Miguel-Ángel Motis Dolader -- pt. 5. The late Middle Ages (11th-14th centuries). Toward a new dietary balance / Massimo Montanari -- Society, food, and feudalism / Antoni Riera-Melis -- Self-sufficiency and the market: rural and urban diet in the Middle Ages / Alfio Cortonesi -- Food trades / Françoise Desportes -- The origins of public hostelries in Europe / Hans Conrad Peyer -- Medieval cooking / Bruno Laurioux -- Food and social classes in late medieval and Renaissance Italy / Allen J. Grieco -- Seasoning, cooking, and dietetics in the late Middle Ages / Jean-Louis Flandrin -- "Mind your manners": etiquette at the table / Daniela Romagnoli -- From hearth to table: late medieval cooking equipment / Françoise Piponnier
pt. 6. The Europe of nation-states (15th-18th centuries). The early modern period / Jean-Louis Flandrin -- Growing without knowing why: production, demographics, and diet / Michel Morineau -- Colonial beverages and consumption of sugar / Alain Huetz de Lemps -- Printing the kitchen: French cookbooks, 1480-1800 / Philip Hyman and Mary Hyman -- Dietary choices and culinary technique, 1500-1800 / Jean-Louis Flandrin -- From dietetics to gastronomy: the liberation of the gourmet / Jean-Louis Flandrin
pt. 7. The contemporary period (19th and 20th centuries). From Industrial Revolution to industrial food / Jean-Louis Flandrin -- The transformation of the European diet / Hans Jurgen Teuteberg and Jean-Louis Flandrin -- The invasion of foreign foods / Yves Péhaut -- The rise of the restaurant / Jean-Robert Pitte -- The food industry and new preservation techniques / Giorgio Pedrocco -- The taste for canned and preserved food / Alberto Capatti -- The emergence of regional cuisines / Julia Csergo -- The perils of abundance: food, health, and morality in American history / Harvey A. Levenstein -- The "McDonaldization" of culture / Claude Fischler -- Today and tomorrow / Jean-Louis Flandrin and Massimo Montanari
Summary "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." From book jacket
Bibliography Includes bibliographical references and index
Subject Food -- History.
Food habits -- History.
Genre/Form History.
Author Montanari, Massimo, 1949-
Flandrin, Jean-Louis, 1931-2001.
Sonnenfeld, Albert.
LC no. 99034859
ISBN 0231111541 alkaline paper