TY  - BOOK
AU  - Freedman,Paul
TI  - Food: the history of taste 
T2  - California studies in food and culture
SN  - 0520254767
AV  - TX353 .F668 2007
U1  - 641.3 22
PY  - 2007///]
CY  - Berkeley
PB  - University of California Press
KW  - Food
KW  - History
KW  - Food habits
N1  - "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
ER  -