Near a thousand tables : a history of food /
Fernández-Armesto, Felipe.
Near a thousand tables : a history of food / Felipe Fernández-Armesto. - xiii, 258 p.
Includes bibliographical references and index.
The Invention of Cooking: The First Revolution -- The Meaning of Eating: Food as Rite and Magic -- Breeding to Eat: The Herding Revolution: From "Collecting" Food to "Producing" It -- The Edible Earth: Managing Plant Life for Food -- Food and Rank: Inequality and the Rise of Haute Cuisine -- The Edible Horizon: Food and the Long-Range Exchange of Culture -- Challenging Evolution: Food and Ecological Exchange -- Feeding the Giants: Food and Industrialization in the Nineteenth and Twentieth Centuries. 1. 2. 3. 4. 5. 6. 7. 8.
"In Near a Thousand Tables, Oxford historian Felipe Fernandez-Armesto tells the fascinating story of food as cultural as well as culinary history - ecology as well as gastronomy." "At the heart of this engrossing book are what Fernandez-Armesto calls the eight great revolutions in the world history of food: the origins of cooking, which set humankind on a course apart from other species; the ritualization of eating, which brought magic and meaning into people's relationship with what they ate; the inception of herding and the invention of agriculture, perhaps the two greatest revolutions of all; the rise of inequality; which made food an indicator of rank and led to the development of haute cuisine; the long-range trade in food, which, practically alone, broke down cultural barriers; the ecological exchanges, which revolutionized the global distribution of plants and livestock; and, finally, the industrialization and globalization of food. Near a Thousand Tables reveals what microwave families and tube-fed astronauts have in common with pre-social hominids; why India is the source of street food in Cairo and court food in Isfahan; why the name "avocado" is derived from an Aztec anatomical term."--BOOK JACKET.
0743227409 0743226445 (hc)
2002023318
Food--History.
TX353. / F437 2002
641.3009
Near a thousand tables : a history of food / Felipe Fernández-Armesto. - xiii, 258 p.
Includes bibliographical references and index.
The Invention of Cooking: The First Revolution -- The Meaning of Eating: Food as Rite and Magic -- Breeding to Eat: The Herding Revolution: From "Collecting" Food to "Producing" It -- The Edible Earth: Managing Plant Life for Food -- Food and Rank: Inequality and the Rise of Haute Cuisine -- The Edible Horizon: Food and the Long-Range Exchange of Culture -- Challenging Evolution: Food and Ecological Exchange -- Feeding the Giants: Food and Industrialization in the Nineteenth and Twentieth Centuries. 1. 2. 3. 4. 5. 6. 7. 8.
"In Near a Thousand Tables, Oxford historian Felipe Fernandez-Armesto tells the fascinating story of food as cultural as well as culinary history - ecology as well as gastronomy." "At the heart of this engrossing book are what Fernandez-Armesto calls the eight great revolutions in the world history of food: the origins of cooking, which set humankind on a course apart from other species; the ritualization of eating, which brought magic and meaning into people's relationship with what they ate; the inception of herding and the invention of agriculture, perhaps the two greatest revolutions of all; the rise of inequality; which made food an indicator of rank and led to the development of haute cuisine; the long-range trade in food, which, practically alone, broke down cultural barriers; the ecological exchanges, which revolutionized the global distribution of plants and livestock; and, finally, the industrialization and globalization of food. Near a Thousand Tables reveals what microwave families and tube-fed astronauts have in common with pre-social hominids; why India is the source of street food in Cairo and court food in Isfahan; why the name "avocado" is derived from an Aztec anatomical term."--BOOK JACKET.
0743227409 0743226445 (hc)
2002023318
Food--History.
TX353. / F437 2002
641.3009