Research Catalog

Details

Additional authors

1. Freedman, Paul, 1949-

Description

1. 368 p. : ill. (some col.); 27 cm.

Series statement

1. California studies in food and culture ; 21

Subject

1. Food -- History
2. Food habits -- History

Contents

1. 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.

Call number

1. JFF 08-1192

Language

1. English

Note

1. "Published by arrangement with Thames & Hudson Ltd., London"--T.p. verso.

Bibliography (note)

1. Includes bibliographical references (p. 358-361) and index.

Title

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

Imprint

1. Berkeley : University of California Press, c2007.

Series

1. California studies in food and culture ; 21

Bibliography

1. Includes bibliographical references (p. 358-361) and index.

Connect to:

1. Table of contents only

Added author

1. Freedman, Paul, 1949-

LCCN

1. 2007023292

ISBN

1. 9780520254763 (alk. paper)
2. 0520254767 (alk. paper)

Research call number

1. JFF 08-1192