Food : a Culinary History.

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 culin...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Flandrin, Jean-Louis
Otros Autores: Montanari, Massimo, Sonnenfeld, Albert
Formato: Electrónico eBook
Idioma:Inglés
Publicado: New York : Columbia University Press, 2013.
Colección:Arts and Traditions of the Table: Perspectives on Culinary History.
Temas:
Cooking.
COOKING > History.
Cooking
Acceso en línea:Texto completo

MARC

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245 1 0 |a Food :  |b a Culinary History. 
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490 1 |a Arts and Traditions of the Table: Perspectives on Culinary History 
588 0 |a Print version record. 
505 0 |a Cover; Title Page; Series Page; Copyright; Contents; Preface; Introduction to the Original Edition; Part One: Prehistory And Early Civilizations; Introduction: The Humanization of Eating Behaviors; 1. Feeding Strategies in Prehistoric Times; 2. The Social Function of Banquets in the Earliest Civilizations; 3. Food Culture in Ancient Egypt; 4. Biblical Reasons: The Dietary Rules of the Ancient Hebrews; 5. The Phoenicians and the Carthaginians: The Early Mediterranean Diet; Part Two: The Classical World; Introduction: Food Systems and Models of Civilization; 6. Urban and Rural Diets in Greece. 
505 8 |a 7. Greek Meals: A Civic Ritual8. The Culture of the Symposium; 9. The Diet of the Etruscans; 10. The Grammar of Roman Dining; 11. The Broad Bean and the Moray: Social Hierarchies and Food in Rome; 12. Diet and Medicine in the Ancient World; 13. The Food of Others; Part Three: From The Late Classical Period To The Early Middle Ages (5th-10th Centuries); Introduction: Romans, Barbarians, Christians: The Dawn of European Food Culture; 14. Production Structures and Food Systems in the Early Middle Ages; 15. Peasants, Warriors, Priests: Images of Society and Styles of Diet. 
505 8 |a Part Four: Westerners And OthersIntroduction: Food Models and Cultural Identity; 16. Christians of the East: Rules and Realities of the Byzantine Diet; 17. Arab Cuisine and Its Contribution to European Culture; 18. Mediterranean Jewish Diet and Traditions in the Middle Ages; Part Five: The Late Middle Ages (11th-14th Centuries); Introduction: Toward a New Dietary Balance; 19. Society, Food, and Feudalism; 20. Self-Sufficiency and the Market: Rural and Urban Diet in the Middle Ages; 21. Food Trades; 22. The Origins of Public Hostelries in Europe; 23. Medieval Cooking. 
505 8 |a 24. Food and Social Classes in Late Medieval and Renaissance Italy25. Seasoning, Cooking, and Dietetics in the Late Middle Ages; 26. "Mind Your Manners": Etiquette at the Table; 27. From Hearth to Table: Late Medieval Cooking Equipment; Part Six: The Europe Of Nation-States (15th-18th Centuries); Introduction: The Early Modern Period; 28. Growing Without Knowing Why: Production, Demographics, and Diet; 29. Colonial Beverages and the Consumption of Sugar; 30. Printing the Kitchen: French Cookbooks, 1480-1800; 31. Dietary Choices and Culinary Technique, 1500-1800. 
505 8 |a 32. From Dietetics to Gastronomy: The Liberation of the GourmetPart Seven: The Contemporary Period (19th and 20th Centuries); Introduction: From Industrial Revolution to Industrial Food; 33. The Transformation of the European Diet; 34. The Invasion of Foreign Foods; 35. The Rise of the Restaurant; 36. The Food Industry and New Preservation Techniques; 37. The Taste for Canned and Preserved Food; 38. The Emergence of Regional Cuisines; 39. The Perils of Abundance: Food, Health, and Morality in American History; 40. The "McDonaldization" of Culture; Conclusion: Today and Tomorrow; Index. 
500 |a Series List. 
520 |a 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 r. 
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650 0 |a Cooking. 
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650 7 |a Cooking  |2 fast 
700 1 |a Montanari, Massimo. 
700 1 |a Sonnenfeld, Albert. 
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776 0 8 |i Print version:  |a Flandrin, Jean-Louis.  |t Food : A Culinary History.  |d New York : Columbia University Press, ©2013  |z 9780231111553 
830 0 |a Arts and Traditions of the Table: Perspectives on Culinary History. 
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