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Food : a culinary history from antiquity to the present / under the direction of Jean-Louis Flandrin and Massimo Montanari ; English edition by Albert Sonnenfeld ; translated by Clarissa Botsford, Arthur Goldhammer, Charles Lambert, Frances M. López-Morillas, and Sylvia Stevens.

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Electronic resources

Subject: Food > History.
Food habits > History.
Food > history.
Diet > history.
Feeding Behavior.
Food Industry > history.
Genre: Electronic books.

Record details

  • ISBN: 9780231544092
  • ISBN: 023154409X
  • Physical Description: 1 online resource (xviii, 592 pages) : illustrations.
  • Edition: Paperback edition.
  • Publisher: New York : Columbia University Press, 2013.
    ��1999

Content descriptions

General Note: This translation originally published: 1999.
Bibliography, etc. Note: Includes bibliographical references and index.
Formatted Contents Note: Machine generated contents note: pt. ONE PREHISTORY AND EARLY CIVILIZATIONS -- Introduction The Humanization of Eating Behaviors / Jean-Louis Flandrin -- ch. 1 Feeding Strategies in Prehistoric Times / Catherine Perles -- ch. 2 The Social Function of Banquets in the Earliest Civilizations / Francis Joannes -- ch. 3 Food Culture in Ancient Egypt / Edda Bresciani -- ch. 4 Biblical Reasons: The Dietary Rules of the Ancient Hebrews / Jean Soler -- ch. 5 The Phoenicians and the Carthaginians: The Early Mediterranean Diet / Antonella Spano Giammellaro -- pt. TWO THE CLASSICAL WORLD -- Introduction Food Systems and Models of Civilization / Massimo Montanari -- ch. 6 Urban and Rural Diets in Greece / Marie-Claire Amouretti -- ch. 7 Greek Meals: A Civic Ritual / Pauline Schmitt-Pantel -- ch. 8 The Culture of the Symposium / Massimo Vetta -- ch. 9 The Diet of the Etruscans / Giuseppe Sassatelli -- ch. 10 The Grammar of Roman Dining / Florence Dupont.
Note continued: ch. 11 The Broad Bean and the Moray: Social Hierarchies and Food in Rome / Mireille Corbier -- ch. 12 Diet and Medicine in the Ancient World / Innocenzo Mazzini -- ch. 13 The Food of Others / Oddone Longo -- pt. THREE FROM THE LATE CLASSICAL PERIOD TO THE EARLY MIDDLE AGES (5TH -- 10TH CENTURIES) -- Introduction Romans, Barbarians, Christians: The Dawn of European Food Culture / Massimo Montanari -- ch. 14 Production Structures and Food Systems in the Early Middle Ages / Massimo Montanari -- ch. 15 Peasants, Warriors, Priests: Images of Society and Styles of Diet / Massimo Montanari -- pt. FOUR WESTERNERS AND OTHERS -- Introduction Food Models and Cultural Identity / Massimo Montanari -- ch. 16 Christians of the East: Rules and Realities of the Byzantine Diet / Ewald Kislinger -- ch. 17 Arab Cuisine and Its Contribution to European Culture / Bernard Rosenberger.
Note continued: ch. 18 Mediterranean Jewish Diet and Traditions in the Middle Ages / Miguel-Angel Motis Dolader -- pt. FIVE THE LATE MIDDLE AGES (11TH -- 14TH CENTURIES) -- Introduction Toward a New Dietary Balance / Massimo Montanari -- ch. 19 Society, Food, and Feudalism / Antoni Riera-Melis -- ch. 20 Self-Sufficiency and the Market: Rural and Urban Diet in the Middle Ages / Alfio Cortonesi -- ch. 21 Food Trades / Francoise Desportes -- ch. 22 The Origins of Public Hostelries in Europe / Hans Conrad Peyer -- ch. 23 Medieval Cooking / Bruno Laurioux -- ch. 24 Food and Social Classes in Late Medieval and Renaissance Italy / Allen J. Grieco -- ch. 25 Seasoning, Cooking, and Dietetics in the Late Middle Ages / Jean-Louis Flandrin -- ch. 26 "Mind Your Manners": Etiquette at the Table / Daniela Romagnoli -- ch. 27 From Hearth to Table: Late Medieval Cooking Equipment / Francoise Piponnier -- pt. SIX THE EUROPE OF NATION-STATES (15TH -- 18TH CENTURIES).
Note continued: Introduction The Early Modern Period / Jean-Louis Flandrin -- ch. 28 Growing Without Knowing Why: Production, Demographics, and Diet / Michel Morineau -- ch. 29 Colonial Beverages and the Consumption of Sugar / Alain Huetz de Lemps -- ch. 30 Printing the Kitchen: French Cookbooks, 1480 -- 1800 / Mary Hyman -- ch. 31 Dietary Choices and Culinary Technique, 1500 -- 1800 / Jean-Louis Flandrin -- ch. 32 From Dietetics to Gastronomy: The Liberation of the Gourmet / Jean-Louis Flandrin -- pt. SEVEN THE CONTEMPORARY PERIOD (19TH AND 20TH CENTURIES) -- Introduction From Industrial Revolution to Industrial Food / Jean-Louis Flandrin -- ch. 33 The Transformation of the European Diet / Jean-Louis Flandrin -- ch. 34 The Invasion of Foreign Foods / Yves Pehaut -- ch. 35 The Rise of the Restaurant / Jean-Robert Pitte -- ch. 36 The Food Industry and New Preservation Techniques / Giorgio Pedrocco -- ch. 37 The Taste for Canned and Preserved Food / Alberto Capatti.
Note continued: ch. 38 The Emergence of Regional Cuisines / Julia Csergo -- ch. 39 The Perils of Abundance: Food, Health, and Morality in American History / Harvey A. Levenstein -- ch. 40 The "McDonaldization" of Culture / Claude Fischler -- CONCLUSION -- Today and Tomorrow / Massimo Montanari.
Summary: "When did the custom of meals served at regular hours begin? At what time did humankind rise to the table and commence eating with individual plates and utensills? Since when have we begun to speak of "cusine" and to judge our foods, their methods of preparation and manner of consumption, on social criteria of gastronomic merit? In this rich, illuminating book an array of authorities explore the history of food from prehistoric times to the present day." From the bookjacket.
Language Note: Translated from French.
Source of Description Note: Print version record.
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