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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...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York :
Columbia University Press,
2013.
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| Colección: | Arts and Traditions of the Table: Perspectives on Culinary History.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- 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.
- 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.
- 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.
- 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.
- 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.