Food The History of Taste

Name: Food The History of Taste
Price: 6.37 USD
Availability: InStock
ISBN: 9780520254763

ISBN-10: 0520254767

ISBN-13: 9780520254763

Edition: 2007

Authors: Paul Freedman

List price: $39.95

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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…

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: 3.850
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