Food : the history of taste / edited by Paul Freedman.

Format:

Book

Contributor:

Freedman, Paul, 1949-

Series:

California studies in food and culture ; 21.

California studies in food and culture ; 21

Language:

English

Subjects (All):

Food--History.

Food.

History.

Food habits--History.

Food habits.

Physical Description:

368 pages : illustrations (some color) ; 27 cm.

Place of Publication:

Berkeley : University of California Press, [2007]

Summary:

"While it may be true that chacun à son gout, Food: The History of Taste shows us that, since Homer, the foods we eat have reflected our culture's most closely held values and understanding of our place in the world. This book reminds us that taste is an essential part of civilization, and that it is something worth protecting from the homogenizing force of the modern, global food supply."--Alice Waters "A fascinating and ambitious look at why we eat what we eat. Roaming through time and space, it is different than anything else I've read on the subject; I couldn't put it down."--Ruth Reichl

Notes:

"Published by arrangement with Thames & Hudson Ltd., London"--T.p. verso.

Includes bibliographical references (pages 358-361) and index.

ISBN:

9780520254763

0520254767

OCLC:

138342566