Food :  the history of taste / 
edited by Paul Freedman. 
 - 368 pages :  illustrations (some colour) ;  27 cm. 
 - California studies in food and culture ;  21 .
 - California studies in food and culture ;  21. .
<br/><br/> "Published by arrangement with Thames & Hudson Ltd., London"--T.p. verso. 
<br/><br/>Includes bibliographical references (pages 358-361) and index. 
<br/><br/> A new history of cuisine /  Hunter-gatherers and the first farmers: the evolution of taste in prehistory /  The good things that lay at hand: tastes of ancient Greece and Rome /  The quest for perfect balance: taste and gastronomy in imperial China /  The pleasures of consumption: the birth of medieval Islamic cuisine /  Feasting and fasting: food and taste in Europe in the Middle Ages /  New worlds, new tastes: food fashions after the Renaissance /  The birth of the modern consumer age: food innovations from 1800 /  Chefs, gourmets and gourmands: French cuisine in the 19th and 20th centuries /  Dining out: the development of the restaurant /  Novelty and tradition: the new landscape for gastronomy /  Paul Freedman --  Alan K. Outram --  Veronika Grimm --  Joanna Waley-Cohen --  H. D. Miller --  C. M. Woolgar --  Brian Cowan --  Hans J. Teuteberg --  Alain Drouard --  Elliott Shore --  Peter Scholliers.  Introduction: 
<br/><br/><label>ISBN: </label>0520254767 9780520254763 
<br/><br/><label>LCCN: </label>2007023292 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--History.<br/>Food habits--History
<br/><br/><label>LC Class. No.: </label>TX353  / .F668 2007 
<br/><br/><label>Dewey Class. No.: </label>641.3