|
|
Product Description
When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit?Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more. As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the contributions of Arabic cookery to European cuisine, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today.
Features
- Used Book in Good Condition
Customers Who Bought This Item Also Bought
- Hamburgers in Paradise: The Stories behind the Food We Eat
- Food Is Culture (Arts and Traditions of the Table: Perspectives on Culinary History)
- A Bite-Sized History of France: Gastronomic Tales of Revolution, War, and Enlightenment
- A History of Food
- Food in History
- An Edible History of Humanity
- Salt: A World History
- Cuisine and Empire: Cooking in World History (California Studies in Food and Culture)
- A Pocket Guide to Writing in History
- Near a Thousand Tables: A History of Food
*If this is not the "Food: A Culinary History (European Perspectives: A Series in Social Thought and Cultural Criticism)" product you were looking for, you can check the other results by clicking this link
.
Details were last updated on Dec 25, 2024 04:12 +08.
