Food : the history of taste / edited by Paul Freedman.
Material type: TextSeries: California studies in food and culture ; 21.Analytics: Show analyticsPublisher: Berkeley : University of California Press, [2007]Copyright date: ©2007Description: 368 pages : illustrations (some colour) ; 27 cmContent type:- text
- unmediated
- volume
- 0520254767
- 9780520254763
- 641.3 22
- TX353 .F668 2007
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.3 FOO (Browse shelf(Opens below)) | 1 | Available | A400965B |
"Published by arrangement with Thames & Hudson Ltd., London"--T.p. verso.
Includes bibliographical references (pages 358-361) and index.
Introduction: A new history of cuisine / Paul Freedman -- Hunter-gatherers and the first farmers: the evolution of taste in prehistory / Alan K. Outram -- The good things that lay at hand: tastes of ancient Greece and Rome / Veronika Grimm -- The quest for perfect balance: taste and gastronomy in imperial China / Joanna Waley-Cohen -- The pleasures of consumption: the birth of medieval Islamic cuisine / H. D. Miller -- Feasting and fasting: food and taste in Europe in the Middle Ages / C. M. Woolgar -- New worlds, new tastes: food fashions after the Renaissance / Brian Cowan -- The birth of the modern consumer age: food innovations from 1800 / Hans J. Teuteberg -- Chefs, gourmets and gourmands: French cuisine in the 19th and 20th centuries / Alain Drouard -- Dining out: the development of the restaurant / Elliott Shore -- Novelty and tradition: the new landscape for gastronomy / Peter Scholliers.
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