Food The History of Taste

ISBN-10: 0520254767

ISBN-13: 9780520254763

Edition: 2007

Authors: Paul Freedman

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Description:

This richly illustrated book is the first to apply the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present. Editor Paul Freedman has gathered essays by French, German, Belgian, American, and British historians to present a comprehensive, chronological history of taste from prehistory to the present day. The authors explore the early repertoire of sweet tastes; the distinctive contributions made by classical antiquity and China; the subtle, sophisticated, and varied group of food customs created by the Islamic civilizations of Iberia, the Arabian desert, Persia, and Byzantium; the magnificent cuisine of the Middle Ages, influenced by Rome and adapted from Islamic Spain, Africa, and the Middle East; the decisive break with highly spiced food traditions after the Renaissance and the new focus on primary ingredients and products from the New World; French cuisine's rise to dominance in Europe and America; the evolution of modern restaurant dining, modern agriculture, and technological developments; and today's tastes, which employ few rules and exhibit a glorious eclecticism. The result is the enthralling story not only of what sustains us but also of what makes us feel alive. Copub: Thames & Hudson
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Book details

List price: $39.95
Copyright year: 2007
Publisher: University of California Press
Publication date: 11/7/2007
Binding: Hardcover
Pages: 368
Size: 8.25" wide x 10.25" long x 1.50" tall
Weight: 3.872
Language: English

Introduction: a new history of cuisine
Hunter-gatherers and the first farmers: the evolution of taste in prehistory
The good things that lay at hand: tastes of ancient Greece and Rome
The quest for perfect balance: taste and gastronomy in Imperial China
The pleasures of consumption: The birth of medieval Islamic cuisine
Feasting and fasting: food and taste in Europe in the Middle Ages
New worlds, new tastes: food fashions after the Renaissance
The birth of the modern consumer age: food innovations from 1800
Chefs, gourmets and gourmands: French cuisine in the 19th and 20th centuries
Dining out: the development of the restaurant
Novelty and tradition: the new landscape for gastronomy
Further Reading
Picture Credits and List of Contributors
Index
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