The Good, the Bad, and the Hungry Sale
 
 

Recently Viewed clear list


Original Essays | June 20, 2014

Lauren Owen: IMG The Other Vampire



It's a wild and thundery night. Inside a ramshackle old manor house, a beautiful young girl lies asleep in bed. At the window, a figure watches... Continue »

spacer
Qualifying orders ship free.
$38.50
List price: $39.95
New Hardcover
Ships in 1 to 3 days
Add to Wishlist
available for shipping or prepaid pickup only
Available for In-store Pickup
in 7 to 12 days
Qty Store Section
2 Remote Warehouse Cooking and Food- Historical Food and Cooking

More copies of this ISBN

Food: The History of Taste

by

Food: The History of Taste Cover

 

Synopses & Reviews

Publisher Comments:


This richly illustrated book is the first to apply the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present.

Editor Paul Freedman has gathered essays by French, German, Belgian, American, and British historians to present a comprehensive, chronological history of taste from prehistory to the present day. The authors explore the early repertoire of sweet tastes; the distinctive contributions made by classical antiquity and China; the subtle, sophisticated, and varied group of food customs created by the Islamic civilizations of Iberia, the Arabian desert, Persia, and Byzantium; the magnificent cuisine of the Middle Ages, influenced by Rome and adapted from Islamic Spain, Africa, and the Middle East; the decisive break with highly spiced food traditions after the Renaissance and the new focus on primary ingredients and products from the New World; French cuisine's rise to dominance in Europe and America; the evolution of modern restaurant dining, modern agriculture, and technological developments; and today's tastes, which employ few rules and exhibit a glorious eclecticism. The result is the enthralling story not only of what sustains us but also of what makes us feel alive.

Synopsis:

"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 cultures 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 Ive read on the subject; I couldnt put it down."—Ruth Reichl

About the Author

Paul Freedman is Professor of History at Yale University and author of Spices in the Middle Ages among many other books.

Product Details

ISBN:
9780520254763
Author:
Freedman, Paul
Publisher:
University of California Press
Other:
Freedman, Paul H.
Editor:
Freedman, Paul H.
Author:
Honerla, Elisabeth
Author:
Rutherford, Alison
Subject:
Food
Subject:
Food habits
Subject:
Globalization
Subject:
History
Subject:
World - General
Subject:
Food -- History.
Subject:
Food habits -- History.
Subject:
Cooking and Food-Historical Food and Cooking
Copyright:
Edition Description:
Trade Cloth
Series:
California Studies in Food and Culture
Series Volume:
21
Publication Date:
November 2007
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
250 color illustrations
Pages:
368
Dimensions:
10 x 7.88 x 1.5 in 3.1 lb

Other books you might like

  1. The Wines of Burgundy New Hardcover $68.95
  2. The Way to Make Wine: How to Craft... Used Trade Paper $15.50
  3. Washington Wines and Wineries: The... Used Hardcover $4.50
  4. M. F. K. Fisher among the Pots and... Sale Hardcover $5.95
  5. New Classic Winemakers of... Used Hardcover $13.95
  6. My Bombay Kitchen: Traditional and... New Hardcover $36.95

Related Subjects

Arts and Entertainment » Architecture » Architects
Arts and Entertainment » Photography » Photographers
Business » Management
Cooking and Food » General
Cooking and Food » Reference and Etiquette » Historical Food and Cooking
History and Social Science » World History » General
Science and Mathematics » Physics » Meteorology

Food: The History of Taste New Hardcover
0 stars - 0 reviews
$38.50 In Stock
Product details 368 pages University of California Press - English 9780520254763 Reviews:
"Synopsis" by ,
"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 cultures 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 Ive read on the subject; I couldnt put it down."—Ruth Reichl

spacer
spacer
  • back to top
Follow us on...




Powell's City of Books is an independent bookstore in Portland, Oregon, that fills a whole city block with more than a million new, used, and out of print books. Shop those shelves — plus literally millions more books, DVDs, and gifts — here at Powells.com.