Food : a culinary history from Antiquity to the present / under the direction of Jean-Louis Flandrin and Massimo Montanari ; English edition by Albert Sonnenfeld ; translated by Clarissa Botsford [and four others].

Format:

Book

Author/Creator:

Flandrin, Jean-Louis, 1931-2001, author.

Montanari, Massimo, 1949- author.

Sonnenfeld, Albert, author.

Contributor:

Botsford, Clarissa, translator.

Language:

English

Subjects (All):

Food--History.

Food.

Food habits--History.

Food habits.

Physical Description:

1 online resource (560 pages) : illustrations

Place of Publication:

New York : Columbia University Press, 2013.

Summary:

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.

Contents:

Cover

Title Page

Series Page

Copyright

Contents

Preface

Introduction to the Original Edition

Part One: Prehistory And Early Civilizations

Introduction: The Humanization of Eating Behaviors

1. Feeding Strategies in Prehistoric Times

2. The Social Function of Banquets in the Earliest Civilizations

3. Food Culture in Ancient Egypt

4. Biblical Reasons: The Dietary Rules of the Ancient Hebrews

5. The Phoenicians and the Carthaginians: The Early Mediterranean Diet

Part Two: The Classical World

Introduction: Food Systems and Models of Civilization

6. Urban and Rural Diets in Greece

7. Greek Meals: A Civic Ritual

8. The Culture of the Symposium

9. The Diet of the Etruscans

10. The Grammar of Roman Dining

11. The Broad Bean and the Moray: Social Hierarchies and Food in Rome

12. Diet and Medicine in the Ancient World

13. The Food of Others

Part Three: From The Late Classical Period To The Early Middle Ages (5th-10th Centuries)

Introduction: Romans, Barbarians, Christians: The Dawn of European Food Culture

14. Production Structures and Food Systems in the Early Middle Ages

15. Peasants, Warriors, Priests: Images of Society and Styles of Diet

Part Four: Westerners And Others

Introduction: Food Models and Cultural Identity

16. Christians of the East: Rules and Realities of the Byzantine Diet

17. Arab Cuisine and Its Contribution to European Culture

18. Mediterranean Jewish Diet and Traditions in the Middle Ages

Part Five: The Late Middle Ages (11th-14th Centuries)

Introduction: Toward a New Dietary Balance

19. Society, Food, and Feudalism

20. Self-Sufficiency and the Market: Rural and Urban Diet in the Middle Ages

21. Food Trades

22. The Origins of Public Hostelries in Europe

23. Medieval Cooking.

24. Food and Social Classes in Late Medieval and Renaissance Italy

25. Seasoning, Cooking, and Dietetics in the Late Middle Ages

26. "Mind Your Manners": Etiquette at the Table

27. From Hearth to Table: Late Medieval Cooking Equipment

Part Six: The Europe Of Nation-States (15th-18th Centuries)

Introduction: The Early Modern Period

28. Growing Without Knowing Why: Production, Demographics, and Diet

29. Colonial Beverages and the Consumption of Sugar

30. Printing the Kitchen: French Cookbooks, 1480-1800

31. Dietary Choices and Culinary Technique, 1500-1800

32. From Dietetics to Gastronomy: The Liberation of the Gourmet

Part Seven: The Contemporary Period (19th and 20th Centuries)

Introduction: From Industrial Revolution to Industrial Food

33. The Transformation of the European Diet

34. The Invasion of Foreign Foods

35. The Rise of the Restaurant

36. The Food Industry and New Preservation Techniques

37. The Taste for Canned and Preserved Food

38. The Emergence of Regional Cuisines

39. The Perils of Abundance: Food, Health, and Morality in American History

40. The "McDonaldization" of Culture

Conclusion: Today and Tomorrow

Index

Series List

Illustrations.

Notes:

Includes index.

Description based on print version record.

ISBN:

0-231-54409-X

OCLC:

956139486