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Food: A Culinary History By Jean-Louis Flandrin Massimo Montanari Albert Sonnenfeld,

  • Title: Food: A Culinary History
  • Author: Jean-Louis Flandrin Massimo Montanari Albert Sonnenfeld
  • ISBN: 9780231111553
  • Page: 385
  • Format: Paperback
  • 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 sWhen 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 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.
    Food A Culinary History 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 prepara

    One thought on “Food: A Culinary History”

    1. This book definitely addresses everything you always wanted to know about the history of food in Europe but were afraid to ask However, I do have two criticisms both having to do with form than content The first criticism is that the independent essays, while grouped into a chronology of sorts, are not unified in any way so it reads a bit disjointed The second, and important, is that some of the essays literally cry out for the mercy of a graph or two This could be condensed by dozens of pages [...]

    2. Where Harold McGee details the science of cooking and food, Flandrin traverses the cultural history of food in similar encyclopedic fashion The ground he covers is extensive, beginning with prehistoric man s first BBQs animals that perished in forest fires to Coney Island hot dogs and the global homogenization of food He also includes ample use of linguistics, which is always fun Too much to read at one or even twenty sittings, it s a great book to pick up at any time to revisit the narrative of [...]

    3. Un sommario della storia dell alimentazione mondiale conosciuta a oggi Per motivi spiegati nel testo, Italia e Francia sono i paesi per i quali pi approfondite sono le conoscenze L ho trovato di grandissimo interesse sia per l arguzia dell indagine storica che per la messe di curiose notizie Peccato per la traduzione dal francese del primo saggio, veramente pietosa.

    4. A tough, very detailed and thorough read It took me a long time to finish this book, and while interesting at times, it was just too stiff to be really enjoyable for me.

    5. I thought this was pretty good overall It takes you through a smorgasbord of food pardon the Punjabi from all around there are some really interesting bits about meat eating and the effect that has had on growth of populations especially beef and also how sugar which we consume now as per normal was once something that you could only get from the pharmacy as a form of medicine changes your mind set if you think about eating sugar as medicine and I generally hate pumping any form of medicine into [...]

    6. After bazillionty years okayo , I have finally cleared all the books off my currently reading list and we are done Whee Frolic Cavort.About this book I m kinda zonked, so I will review in bullet form It s long Sure not GOT long, but it s a larger format so it seems even longer than you think it will be It feels long It s an edited volume Toward the end of the book, this fact SHOWS Edited volumes, in my opinion, tend to be disjointed not surprising given the number of authors , but at the beginni [...]

    7. Uneven at times, which is only to be expected with a compendium of this sort Overall, very interesting, with a broad perspective for certain historical periods The recent past, however, is focused on France, with some side notes on England and later still America With a book this big, its unfortunate that there wasn t room for a broader discussion of international cuisines I felt that the earlier periods were dissected, in some cases, in too much detail, with some articles becoming repetitive [...]

    8. This is a comprehensive entree into food studies The historical sweep is vast from classical through to contemporary period The key authors in the field are represented.If a researcher is interested in entering food studies, then this is an effective start into this area I particularly enjoyed the attention to regional food and life and development.

    9. A little dry in places but really informative Some introductions could ve been shorter.3.5 More thoughts here kirstypediablog.wordpress

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