Food

A Culinary History

Nonfiction, Food & Drink, Food Writing, Art & Architecture, General Art, History
Cover of the book Food by , Columbia University Press
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9780231544092
Publisher: Columbia University Press Publication: November 23, 1999
Imprint: Columbia University Press Language: English
Author:
ISBN: 9780231544092
Publisher: Columbia University Press
Publication: November 23, 1999
Imprint: Columbia University Press
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

More books from Columbia University Press

Cover of the book Essays on Life Itself by
Cover of the book Essential Law for Social Workers by
Cover of the book Okinawa and the U.S. Military by
Cover of the book Lust, Commerce, and Corruption by
Cover of the book How Women Got Their Curves and Other Just-So Stories by
Cover of the book An Empire of Touch by
Cover of the book They Live by
Cover of the book The Sense and Non-Sense of Revolt by
Cover of the book The Truth About Girls and Boys by
Cover of the book Contemporary Japanese Politics by
Cover of the book Environmental Success Stories by
Cover of the book Image and Pilgrimage in Christian Culture by
Cover of the book Saracens by
Cover of the book The Life Model of Social Work Practice by
Cover of the book Religion and Sports by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy