| Tag | Data |
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| Callnumber | 641.3 F |
| Author | Freedman, Paul H., 1949- |
| Title | Food : the history of taste / Paul H Freedman |
| Published | Berkeley : University of California Press, 2007 |
| Detail | 368 pages : illustrations (some color) ; 27 cm |
| Series | California studies in food and culture, -- 21 |
| Note | 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 |
| Note | This illustrated book applies the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present. Freedman gathers essays by French, German, Belgian, American, and British historians to present a comprehensive, chronological history of taste from prehistory to the present day. The authors explore such topics as the early repertoire of sweet tastes and the way people learned to discriminate between different fats; the distinctive culinary contributions made by classical antiquity and China; the varied food customs created by the Islamic civilizations of Iberia, the Arabian desert, Persia, and the culinary capital of medieval Islam, Baghdad; the cuisine of the Middle Ages, influenced by Rome and adapted from Islamic Spain, Africa, and the Middle East; the decisive break with highly spiced food traditions after the Renaissance and the subsequent focus on primary ingredients and products from the New World; French cuisine's rise to dominance in Europe and America; the evolution of modern restaurant dining, modern agriculture, and modern kitchen technology; and today's tastes, which employ few rules and exhibit a glorious eclecticism |
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| ISBN | 978-0520-254763 : 1731 baht |