Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Food: A Culinary History

Food: A Culinary History

Flandrin, Jean-Louis
Montanari, Massimo
Sonnenfeld, Albert

Hardcover

Series: European Perspectives: A Social Thought and Cultural Criticism

Food WritingGeneral Sociology

ISBN10: 0231111541
ISBN13: 9780231111546
Publisher: Columbia University Press
Published: Nov 23 1999
Pages: 624
Weight: 2.90
Height: 1.70 Width: 7.40 Depth: 10.00
Language: English
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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