Read Food: A Culinary History by Jean-Louis Flandrin Massimo Montanari Albert Sonnenfeld Online

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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 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....

Title : Food: A Culinary History
Author :
Rating :
ISBN : 9780231111553
Format Type : Paperback
Number of Pages : 592 Pages
Status : Available For Download
Last checked : 21 Minutes ago!

Food: A Culinary History Reviews

  • Jonell Galloway
    2018-12-06 12:12

    Everyone interested in food history MUST own this book.

  • Laurie
    2018-12-11 07:15

    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 more 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 more 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 and be made infinitely more readable by the addition of graphs.The final chapters were very interesting though a bit dated as the once mighty McDonald's enterprise has been showing its age of late. Not that I didn't already know about this but it was fun to read about the European opinion of Americans and food. I hereby summarize for you: fat, tasteless, chaotic, fat, innovative, childlike, fat, stupid and more fat. As it took more than a year and a half to get through, I am very happy to turn the final page and place the darn, taunting thing back on a shelf.

  • Janie
    2018-12-01 11:15

    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 man's gastronomical evolution.

  • Vic Tripathy
    2018-12-02 10:11

    Buy this if you are into food!!

  • Lupo
    2018-12-11 09:12

    Un sommario della storia dell'alimentazione mondiale conosciuta a oggi. Per motivi spiegati nel testo, Italia e Francia sono i paesi per i quali più 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.

  • Romans Karpelcevs
    2018-12-10 06:29

    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.

  • Sunny
    2018-12-04 05:10

    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 my body as my refusal to go on antibiotics for the last 2 weeks throat infection testifies :) It talks about how hunting (especially animal hunting) back in the Neanderthal days caused us to form groups and therefore help out social development right from the start, there are interesting sections about food in different religions with a strong focus on the food in the Jewish faith. It also talks about: banquets, Egyptian food, Greek food, Etruscans eating habits, how the romans dined, how the German barbarians ate, food and link to culture, food trade, medieval cooking, table manners, colonialism and the effects that had on food distribution, industrial revolution effect on food, foreign foods and the mcdonaldization of food.

  • Jen
    2018-11-26 09:07

    After bazillionty years (okay...two), 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 beginning of the book it doesn't seem so disjointed--or oddly so French. I swear one "chapter" was percentages of what the French ate in the 1800s, which ended with (and I paraphrase) "other countries may differ but they aren't France so who cares."-It is long. Did I mention that? Because it feels long.-The beginning was far cooler than the end. Some chapters were omigod interesting and I was reminded why I thought I liked this book a lot. Then I would hit "death chapters" that were awful and I would hate the book.-I learned a lot of very interesting things. That's why it got three stars. For all the length and the chapters of death...I did enjoy the book and I plan to keep it for a reference. But I'm really really really glad it's over.

  • Sandra
    2018-12-07 08:22

    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 more 'recent' past, however, is more 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 of prior discussions (how many ways can you describe gruel?).Overall, I would want to give this a 3 1/2 star rating.

  • Tara Brabazon
    2018-11-18 08:29

    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).

  • Kirsty McCracken
    2018-11-28 07:08

    A little dry in places but really informative. Some introductions could've been shorter.3.5* More thoughts here: www.kirstypediablog.wordpress.com