Product Description

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? What's the real story behind the origin of pasta? These are just a few of the tantalizing questions that are answered in this fascinating history of food from prehistoric times to the present. This comprehensive work explores the culinary evolution of cultures ranging from Mesopotamia to modern America, and explores every aspect of food history, from the dietary rules of the ancient Hebrews to the contributions of Arab cookery. Written by leading world authorities, this volume gives a unique perspective on the social and cultural mores of humankind through the ages, offering cooks, culinary scholars, and food lovers a banquet of information on which to feast.

Product Details

• Amazon Sales Rank: #270664 in Books
• Published on: 2000-10-31
• Released on: 2000-10-31
• Original language: English
• Number of items: 1
• Binding: Paperback
• 640 pages

Features

• ISBN13: 9780140296587
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

From School Library Journal
YA-The editors have diligently researched and presented the evolution of food, meals, and eating customs from the first prehistoric hunters to the fast-food chains of today, and show how they all have had an impact on culture in general. The fact that social status, geography, diseases, families, and religion have influenced the history of food is also covered. For example, the Black Plague is credited for the use of individual portions rather than a community plate. The chronologically arranged essays are written by different experts in the fields. While the emphasis is strongly European, some Asian influences are mentioned. Although written in a sophisticated manner, this is a thorough, up-to-date overview of a universally appealing topic.
Myra Tabish, W. T. Woodson High School, Fairfax, VA
Copyright 2000 Reed Business Information, Inc.

From Library Journal
This English-language edition of L'Histoire de l'alimentation (1996) is an entertaining and informative addition to the study of food and the customs that surround it. The 40 essays comprising this volume were written by historians from various countries and focus primarily on the food history of Europe. The essays are arranged by time period, from prehistoric to modern times, with the bulk of the work concentrating on the medieval period and before. Introductory essays for each section provide a brief overview of the time period and its issues. This is an excellent compilation of consistently well-written articles on a wide range of topics, including the dietary rules of the ancient Hebrews, the origins of the restaurant, and the contribution of Arab cooking to European culture. Recommended for anyone interested in European social history in general and food history in particular. [Bibliographical references and index not seen.]AMary Martin, Manchester, N.
-AMary Martin, Manchester, NH
Copyright 1999 Reed Business Information, Inc.

Review
Food excels in its thoroughness, its epic sweep, and its rootedness in culinary tradition...it's also a pleasure. -- Salon.com

Customer Reviews

Excellent overview of eating habits of Europe
This book is an excellent scholarly look at the eating habits of civilizations of the past leading up to modern Europe. This book covers the history of food from a civilization standpoint, rather than covering it on a food item by item basis. For example, it covers what a people such as the Romans ate and how it was prepared and gathered, rather than tell you everything about the history of asparagus or some other food.

If there were anything I would say against this book, it would be that I would like it to have covered the history of food on continents other than Europe. Though, the book made no claims to cover anything but Europe.

A unique and fascinating historical compendium.
Feasts of the ancient and modern culinary dining alike are considered in this extensive survey of food customs and food in different cultures. From the evolution of classic recipes to the origins of foods now known the world over, this provides a lively yet scholarly history of food from prehistory to modern times. Recommended for culinary school collections.

Disappointing
I tend to really enjoy books on culinary history; unfortunately this one left me wanting more. The chapters are disjointed, with no true unifying theme. The prose is stilted, though I suspect alot of this is due to poor translation. The information itself is good, but badly presented; overall a boring mess of a book. Pick up Tannahill's "Food in History" instead.