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Food:

A Culinary History from Antiquity to the Present
Front Cover
Jean Louis Flandrin, Massimo Montanari, Albert Sonnenfeld
5 Reviews
Columbia University Press, 1999 - Cooking - 592 pages

When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit?

Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more. As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the contributions of Arabic cookery to European cuisine, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today.

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Review: Food: A Culinary History from Antiquity to the Present (European Perspectives)

User Review  - Eddy Allen - Goodreads

At what point in history did people start serving meals at regular hours? Would we still be eating communally today if the Black Plague hadn't forced diners to eat at a safe distance from each other ... Read full review

Review: Food: A Culinary History from Antiquity to the Present (European Perspectives)

User Review  - Vic Tripathy - Goodreads

Buy this if you are into food!! Read full review

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References from web pages

Food and Drink in Classical Antiquity: Weekly Assignments ...
Massio Vetta, Chapter 8 (‘The culture of the symposium’) in J.-L. Flandrin and M. Montanari, eds., Food: A Culinary History from Antiquity to the Present ...
proteus.brown.edu/ fooddrinkclassicalantiquity/ 162

Review essay: food and history | Journal of Social History | Find ...
Food. A Culinary History from Antiquity to the Present is the English translation of a work first published in French under the direction of Jean-Louis ...
findarticles.com/ p/ articles/ mi_m2005/ is_/ ai_92587334

Good Reads
Food: A Culinary History From Antiquity To The Present -By Jean-Louis Flandrin, Massimo Montanari, Albert Sonnenfeld. From Alton way back when he was with ...
www.goodeatsfanpage.com/ References/ GoodReads.htm

ilink Universidad de Alicante
Food : a culinary history from antiquity to the present Flandrin, Jean Louis. When did the custom of meals served at regular hours begin? ...
gaudi.ua.es/ uhtbin/ boletin/ 291502

Food Resource [http://food.oregonstate.edu/], Oregon State ...
Both in Food: A Culinary History from Antiquity to the Present. JL Flandrin and M Montanari eds. Penquin Books. 2000. Foster, GM. ...
food.oregonstate.edu/ ref/ culture/ humoral.html

roast: Definition, Synonyms and Much More from Answers.com
Food: A Culinary History from Antiquity to the Present. Translated by Clarissa Botsford. New York: Columbia University Press, 1999. ...
www.answers.com/ topic/ roast

Titles and Descriptions
Food: A Culinary History From Antiquity to the Present (Print-Non-Fiction). Flandrin, Jean-Louis, Montanari, Massimo and Sonnenfeld, Albert, eds. ...
www.sasked.gov.sk.ca/ curr_inst/ iru/ bibs/ paa/ foodstudbib2003/ td-di.shtml

International Journal of Intercultural Relations : Material ...
Food, A culinary history from antiquity to the present, Columbia UP, New York. Fussell, P., 1983. Cashmere, cocktail, cadillac—a guide through the American ...
linkinghub.elsevier.com/ retrieve/ pii/ S0147176701000232

Index to Volume 77
Index to Volume 77. All items are indexed by author. Key to abbreviations: (A) article; (BR) book. reviewed; (CIHP) contemporary issues in historical ...
www.journals.uchicago.edu/ cgi-bin/ resolve?JMH770408

1 BACKGROUND, AIMS AND SCOPE
Sonnenfeld, A. (Eds.), Food: A culinary history from antiquity to the present, Columbia. University Press, New York, pp. 530-547. ...
www.springerlink.com/ index/ q5031427lvkq702j.pdf

About the author (1999)

Jean-Louis Flandrin is professor emeritus at the University of Paris VIII-Vincennes.

Massimo Montanari is professor of medieval history and the history of food at the Institute of Paleography and Medieval Studies, University of Bologna.

Bibliographic information

QR code for Food
TitleFood: A Culinary History from Antiquity to the Present
EUROPEAN PERSPECTIVES: A SERIES IN SOCIAL THOUGHT AND CULTURAL CTITICISM
European perspectives
EditorsJean Louis Flandrin, Massimo Montanari, Albert Sonnenfeld
Translated byAlbert Sonnenfeld
Editionillustrated
PublisherColumbia University Press, 1999
ISBN0231111541, 9780231111546
Length592 pages
Subjects ›  › 

Cooking / Methods / General
  
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