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Food : the history of taste / edited by Paul Freedman.

Contributor(s): Material type: TextTextSeries: 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
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0520254767
  • 9780520254763
Subject(s): DDC classification:
  • 641.3 22
LOC classification:
  • TX353 .F668 2007
Contents:
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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Holdings
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.

Machine converted from AACR2 source record.

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