Food A Culinary History

ISBN-10: 0140296581
ISBN-13: 9780140296587
Edition: N/A
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Book details

List price: $25.00
Publisher: Penguin Publishing Group
Publication date: 11/1/2000
Binding: Paperback
Pages: 640
Size: 7.25" wide x 9.25" long x 1.50" tall
Weight: 2.134
Language: English

Preface
Introduction to the Original Edition
Prehistory and Early Civilizations
Introduction: The Humanization of Eating Behaviors
Feeding Strategies in Prehistoric Times
The Social Function of Banquets in the Earliest Civilizations
Food Culture in Ancient Egypt
Biblical Reasons: The Dietary Rules of the Ancient Hebrews
The Phoenicians and the Carthaginians: The Early Mediterranean Diet
The Classical World
Introduction: Food Systems and Models of Civilization
Urban and Rural Diets in Greece
Greek Meals: A Civic Ritual
The Culture of the Symposium
The Diet of the Etruscans
The Grammar of Roman Dining
The Broad Bean and the Moray: Social Hierarchies and Food in Rome
Diet and Medicine in the Ancient World
The Food of Others
From the Late Classical Period to the Early Middle Ages (5th-I0th Centuries)
Introduction: Romans, Barbarians, Christians: The Dawn of European Food Culture
Production Structures and Food Systems in the Early Middle Ages
Peasants, Warriors, Priests: Images of Society and Styles of Diet
Westerners and Others
Introduction: Food Models and Cultural Identity
Christians of the East: Rules and Realities of the Byzantine Diet
Arab Cuisine and Its Contribution to European Culture
Mediterranean Jewish Diet and Traditions in the Middle Ages
The Late Middle Ages (11th-14th Centuries)
Introduction: Toward a New Dietary Balance
Society, Food, and Feudalism
Self-Sufficiency and the Market: Rural and Urban Diet in the Middle Ages
Food Trades
The Origins of Public Hostelries in Europe
Medieval Cooking
Food and Social Classes in Late Medieval and Renaissance Italy
Seasoning, Cooking, and Dietetics in the Late Middle Ages
"Mind Your Manners": Etiquette at the Table
From Hearth to Table: Late Medieval Cooking Equipment
The Europe of Nation-States (15th-18th Centuries)
Introduction: The Early Modern Period
Growing Without Knowing Why: Production, Demographics, and Diet
Colonial Beverages and the Consumption of Sugar
Printing the Kitchen: French Cookbooks, 1480-1800
Dietary Choices and Culinary Technique, 1500-1800
From Dietetics to Gastronomy: The Liberation of the Gourmet
The Contemporary Period (19th and 20th Centuries)
Introduction: From Industrial Revolution to Industrial Food
The Transformation of the European Diet
The Invasion of Foreign Foods
The Rise of the Restaurant
The Food Industry and New Preservation Techniques
The Taste for Canned and Preserved Food
The Emergence of Regional Cuisines
The Perils of Abundance: Food, Health, and Morality in American History
The "McDonaldization" of Culture
Conclusion: Today and Tomorrow
Index

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