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Food A Culinary History

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ISBN-10: 023111155X

ISBN-13: 9780231111553

Edition: 2013

Authors: Jean-Louis Flandrin, Massimo Montanari, Albert Sonnenfeld

List price: $24.95
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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. In the process, they dispel many of the myths about our culinary heritage that food lovers have come to take for granted:• Those who believe pasta originated in China and was brought to Venice by Marco Polo will find another story here. • The notion that flaky pastry dough was invented by Claude Lorrain is shown to be a spurious auxiliary to the renowned seventeenth-century painter's resume. • The illusion that pâté de foie gras was invented in Strasbourg, France in 1788 is shattered by evidence of its existence much earlier in the eighteenth century. • The original recipe for chocolate -- served as a beverage -- contained chili instead of sugar, and the eventual addition of sugar by the Spanish made both sugar and chocolate hot items throughout Europe.In the course of this major intellectual endeavor the writers explore dietary rules of ancient Hebrews and the contributions of Arabic cookery to European cuisine, detail the table etiquette of the Middle Ages and the beverages of colonial America. They reflect on the McDonaldization of culture and on the burgeoning popularity of foreign foods in our times. Food: A Culinary History is a testament to the diversity of human cultures across the centuries. Exploring culinary evolution and eating habits in a cornucopia of cultures from ancient Mesopotamia to modern America, from the Byzantine Empire to Jewish Mediterranean culture in the Middle Ages, the book is a rich banquet for readers. Culinary customs, the writers reveal, offer great insight into societies past and present -- from agriculture to social life, from religious beliefs to our most unreflected habits. Consider the development of the use of individual place settings in the Middle Ages -- as one writer here contends, the Black Plague may have been responsible in large measure for the decline of communal dining and the increase of space between diners.Introducing the history of food into the realm of popular discussion, Food: A Culinary History is an extraordinary reading experience, a delicious intellectual feast for food lovers around the world.
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Book details

List price: $24.95
Copyright year: 2013
Publisher: Columbia University Press
Publication date: 5/7/2013
Binding: Paperback
Pages: 624
Size: 7.00" wide x 10.00" long x 1.50" tall
Weight: 2.640

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-10th 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