Food
The History of Taste
Seiten
2007
Thames & Hudson Ltd (Verlag)
978-0-500-25135-5 (ISBN)
Thames & Hudson Ltd (Verlag)
978-0-500-25135-5 (ISBN)
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Applies the discoveries of the generation of food historians worldwide to the unashamedly romantic appeal of the subject: to the culinary accomplishments of diverse civilizations, past and present, and to the pleasures of dining.
This book is the first to apply the discoveries of the new generation of food historians worldwide to the unashamedly romantic appeal of the subject: to the culinary accomplishments of diverse civilizations, past and present, and to the pleasures of dining. The result is truly a history of taste: our most elevated, elegant and pleasurable thoughts about food - ingredients, preparation, presentation - since prehistory. From beginning to end this is an enthralling and richly illustrated story of one of the most vital clues not just to what keeps us alive, but to what makes us feel alive.
This book is the first to apply the discoveries of the new generation of food historians worldwide to the unashamedly romantic appeal of the subject: to the culinary accomplishments of diverse civilizations, past and present, and to the pleasures of dining. The result is truly a history of taste: our most elevated, elegant and pleasurable thoughts about food - ingredients, preparation, presentation - since prehistory. From beginning to end this is an enthralling and richly illustrated story of one of the most vital clues not just to what keeps us alive, but to what makes us feel alive.
Paul Freedman is Professor of History at Yale and a former Chairman of the Department of History there. Among his previous books is Images of the Medieval Peasant.
Introduction: A New History of Cuisine • 1. Hunter-Gatherers and the First Farmers • 2. The Good Things That Lay at Hand • 3. The Quest for Perfect Balance • 4. The Pleasures of Consumption • 5. Feasting and Fasting • 6. New Worlds, New Tastes • 7. The Birth of the Consumer Age • 8. Chefs, Gourmets and Gourmands • 9. Dining Out • 10. Novelty and Tradition – The New Landscape for Gastronomy
| Erscheint lt. Verlag | 5.11.2007 |
|---|---|
| Zusatzinfo | 141 Illustrations, black and white; 97 Illustrations, color |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 200 x 255 mm |
| Gewicht | 1660 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken |
| Geisteswissenschaften ► Geschichte | |
| ISBN-10 | 0-500-25135-5 / 0500251355 |
| ISBN-13 | 978-0-500-25135-5 / 9780500251355 |
| Zustand | Neuware |
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