Food The History of Taste (Paperback) /anglais - Couverture souple

Freedman, Paul

Couverture souple

ISBN 10 : 0500295379 ISBN 13 : 9780500295373

Editeur : Thames & Hudson Ltd, 2019

Synopsis

Food, 9780500295373

A propos du livre

À propos de l'auteur

Paul Freedman is Chester D. Tripp Professor of History at Yale and a former Chairman of the Department of History there. He specializes in medieval social history, the history of Catalonia and the history of cuisine. His latest book is Ten Restaurants that Changed America.

À propos de la quatrième de couverture

Since earliest times food has encompassed so much more than just what we eat – whole societies can be revealed and analysed by their cusines. In this wide-ranging book, leading historians from Europe and America piece together from a myriad sources the culinary accomplishments of diverse civilizations, past and present, and the pleasures of dining.

Ten chapters cover the food and taste of the hunter-gatherers and first farmers of Prehistory; the rich Mediterranean cultures of Ancient Greece and Rome; the development of gastronomy in Imperial China; Medieval Islamic cuisine; European food in the Middle Ages; the decisive changes in food fashions after the Renaissance; the effect of the Industrial Revolution on what people ate; the rise to dominance of French cuisine in the 19th and 20th centuries; the evolution of the restaurant; the contemporary situation where everything from slow to fast food vies for our attention. Throughout, the entertaining story of worldwide food traditions provides the ideal backdrop to today’s roaming the globe for great gastronomic experiences.

Détails de l'édition

• Éditeur: Thames & Hudson Ltd
• Date d'édition: 2019
• Langue: anglais
• ISBN 10: 0500295379
• ISBN 13: 9780500295373
• Reliure: Broché
• Nombre de pages: 384
• Coordonnées du fabricant: non disponible
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