Food: A Culinary History (Hardcover) (ISBN-13: 9780231111546)

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.

Author: Jean-Louis Flandrin
ISBN-10: 0231111541
ISBN-13: 9780231111546
Publisher: Columbia University Press
Language: English
Published: 11/23/1999
Pages: 624
Format: Hardcover
Weight: 2.90lbs
Size: 10.00h x 7.40w x 1.70d

Review Citation(s):
Library Journal 11/01/1999 pg. 118
Booklist 11/15/1999 pg. 588
Entertainment Weekly 01/07/2000 pg. 62
School Library Journal 03/01/2000 pg. 266
Booklist 07/01/2001 pg. 2033