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The Resource Food : a culinary history from Antiquity to the present, under the direction of Jean-Louis Flandrin and Massimo Montanari ; English edition by Albert Sonnenfeld ; translated by Clarissa Botsford [and 4 others]

Food : a culinary history from Antiquity to the present, under the direction of Jean-Louis Flandrin and Massimo Montanari ; English edition by Albert Sonnenfeld ; translated by Clarissa Botsford [and 4 others]

Creator
Editor
Translator
Contributor
Summary
"When did the custom of meals served at regular hours begin? At what time did humankind rise to the table and commence eating with individual plates and utensils? Since when have we begun to speak of "cuisine" and to judge our foods, their methods of preparation and manner of consumption, on social criteria of gastronomic merit? In this rich, illuminating book an array of authorities explore the history of food from prehistoric times to the present day." --
Language
  • eng
  • fre
  • eng
Work
Publication
Extent
xviii, 592 pages
Contents
  • pt. 1. Prehistory and early civilizations. The humanization of eating behaviors / Jean-Louis Flandrin -- Feeding strategies in prehistoric times / Catherine Perlés -- The social function of banquets in the earliest civilizations / Francis Joannes -- Food culture in ancient Egypt / Edda Bresciani -- Biblical reasons: the dietary rules of the ancient Hebrews / Jean Soler -- The Phoenicians and the Carthaginians: the early Mediterranean diet / Antonella Spanò Giammellaro -- pt. 2. The classical world. Food systems and models of civilization / Massimo Montanari -- Urban and rural diets in Greece / Marie-Claire Amouretti -- Greek meals: a civic ritual / Pauline Schmitt-Pantel -- The culture of the symposium / Massimo Vetta -- The diet of the Etruscans / Giuseppe Sassatelli -- The grammar of Roman dining / Florence Dupont -- The broad bean and the moray: social hierarchies and food in Rome / Mireille Corbier -- Diet and medicine in the ancient world / Innocenzo Mazzini -- The food of others / Oddone Longo
  • pt. 3. From the late classical period to the early Middle Ages (5th-10th centuries). Romans, barbarians, Christians: the dawn of European food culture / Massimo Montanari -- Production structures and food systems in the early Middle Ages / Massimo Montanari -- Peasants, warriors, priests: images of society and styles of diet / Massimo Montanari -- pt. 4. Westerners and others. Food models and cultural identity / Massimo Montanari -- Christians of the East: rules and realities of the Byzantine diet / Ewald Kislinger -- Arab cuisine and its contribution to European culture / Bernard Rosenberger -- Mediterranean Jewish diet and traditions in the Middle Ages / Miguel-Ángel Motis Dolader -- pt. 5. The late Middle Ages (11th-14th centuries). Toward a new dietary balance / Massimo Montanari -- Society, food, and feudalism / Antoni Riera-Melis -- Self-sufficiency and the market: rural and urban diet in the Middle Ages / Alfio Cortonesi -- Food trades / Françoise Desportes -- The origins of public hostelries in Europe / Hans Conrad Peyer -- Medieval cooking / Bruno Laurioux -- Food and social classes in late medieval and Renaissance Italy / Allen J. Grieco -- Seasoning, cooking, and dietetics in the late Middle Ages / Jean-Louis Flandrin -- "Mind your manners": etiquette at the table / Daniela Romagnoli -- From hearth to table: late medieval cooking equipment / Françoise Piponnier
  • pt. 6. The Europe of nation-states (15th-18th centuries). The early modern period / Jean-Louis Flandrin -- Growing without knowing why: production, demographics, and diet / Michel Morineau -- Colonial beverages and consumption of sugar / Alain Huetz de Lemps -- Printing the kitchen: French cookbooks, 1480-1800 / Philip Hyman and Mary Hyman -- Dietary choices and culinary technique, 1500-1800 / Jean-Louis Flandrin -- From dietetics to gastronomy: the liberation of the gourmet / Jean-Louis Flandrin
  • pt. 7. The contemporary period (19th and 20th centuries). From Industrial Revolution to industrial food / Jean-Louis Flandrin -- The transformation of the European diet / Hans Jurgen Teuteberg and Jean-Louis Flandrin -- The invasion of foreign foods / Yves Péhaut -- The rise of the restaurant / Jean-Robert Pitte -- The food industry and new preservation techniques / Giorgio Pedrocco -- The taste for canned and preserved food / Alberto Capatti -- The emergence of regional cuisines / Julia Csergo -- The perils of abundance: food, health, and morality in American history / Harvey A. Levenstein -- The "McDonaldization" of culture / Claude Fischler -- Today and tomorrow / Jean-Louis Flandrin and Massimo Montanari
Isbn
9780140296587
Instance
Label
Food : a culinary history from Antiquity to the present
Title
Food
Title remainder
a culinary history from Antiquity to the present
Statement of responsibility
under the direction of Jean-Louis Flandrin and Massimo Montanari ; English edition by Albert Sonnenfeld ; translated by Clarissa Botsford [and 4 others]
Creator
Contributor
Editor
Translator
Subject
Language
  • eng
  • fre
  • eng
Summary
"When did the custom of meals served at regular hours begin? At what time did humankind rise to the table and commence eating with individual plates and utensils? Since when have we begun to speak of "cuisine" and to judge our foods, their methods of preparation and manner of consumption, on social criteria of gastronomic merit? In this rich, illuminating book an array of authorities explore the history of food from prehistoric times to the present day." --
Member of
Assigning source
Provided by publisher
Cataloging source
DLC
http://bibfra.me/vocab/lite/collectionName
Histoire de l'alimentation
Illustrations
illustrations
Index
index present
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorDate
  • 1931-2001
  • 1949-
http://library.link/vocab/relatedWorkOrContributorName
  • Flandrin, Jean-Louis
  • Montanari, Massimo
  • Sonnenfeld, Albert.
  • Botsford, Clarissa
Series statement
European perspectives
http://library.link/vocab/subjectName
  • Food
  • Food habits
Label
Food : a culinary history from Antiquity to the present, under the direction of Jean-Louis Flandrin and Massimo Montanari ; English edition by Albert Sonnenfeld ; translated by Clarissa Botsford [and 4 others]
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
  • pt. 1. Prehistory and early civilizations. The humanization of eating behaviors / Jean-Louis Flandrin -- Feeding strategies in prehistoric times / Catherine Perlés -- The social function of banquets in the earliest civilizations / Francis Joannes -- Food culture in ancient Egypt / Edda Bresciani -- Biblical reasons: the dietary rules of the ancient Hebrews / Jean Soler -- The Phoenicians and the Carthaginians: the early Mediterranean diet / Antonella Spanò Giammellaro -- pt. 2. The classical world. Food systems and models of civilization / Massimo Montanari -- Urban and rural diets in Greece / Marie-Claire Amouretti -- Greek meals: a civic ritual / Pauline Schmitt-Pantel -- The culture of the symposium / Massimo Vetta -- The diet of the Etruscans / Giuseppe Sassatelli -- The grammar of Roman dining / Florence Dupont -- The broad bean and the moray: social hierarchies and food in Rome / Mireille Corbier -- Diet and medicine in the ancient world / Innocenzo Mazzini -- The food of others / Oddone Longo
  • pt. 3. From the late classical period to the early Middle Ages (5th-10th centuries). Romans, barbarians, Christians: the dawn of European food culture / Massimo Montanari -- Production structures and food systems in the early Middle Ages / Massimo Montanari -- Peasants, warriors, priests: images of society and styles of diet / Massimo Montanari -- pt. 4. Westerners and others. Food models and cultural identity / Massimo Montanari -- Christians of the East: rules and realities of the Byzantine diet / Ewald Kislinger -- Arab cuisine and its contribution to European culture / Bernard Rosenberger -- Mediterranean Jewish diet and traditions in the Middle Ages / Miguel-Ángel Motis Dolader -- pt. 5. The late Middle Ages (11th-14th centuries). Toward a new dietary balance / Massimo Montanari -- Society, food, and feudalism / Antoni Riera-Melis -- Self-sufficiency and the market: rural and urban diet in the Middle Ages / Alfio Cortonesi -- Food trades / Françoise Desportes -- The origins of public hostelries in Europe / Hans Conrad Peyer -- Medieval cooking / Bruno Laurioux -- Food and social classes in late medieval and Renaissance Italy / Allen J. Grieco -- Seasoning, cooking, and dietetics in the late Middle Ages / Jean-Louis Flandrin -- "Mind your manners": etiquette at the table / Daniela Romagnoli -- From hearth to table: late medieval cooking equipment / Françoise Piponnier
  • pt. 6. The Europe of nation-states (15th-18th centuries). The early modern period / Jean-Louis Flandrin -- Growing without knowing why: production, demographics, and diet / Michel Morineau -- Colonial beverages and consumption of sugar / Alain Huetz de Lemps -- Printing the kitchen: French cookbooks, 1480-1800 / Philip Hyman and Mary Hyman -- Dietary choices and culinary technique, 1500-1800 / Jean-Louis Flandrin -- From dietetics to gastronomy: the liberation of the gourmet / Jean-Louis Flandrin
  • pt. 7. The contemporary period (19th and 20th centuries). From Industrial Revolution to industrial food / Jean-Louis Flandrin -- The transformation of the European diet / Hans Jurgen Teuteberg and Jean-Louis Flandrin -- The invasion of foreign foods / Yves Péhaut -- The rise of the restaurant / Jean-Robert Pitte -- The food industry and new preservation techniques / Giorgio Pedrocco -- The taste for canned and preserved food / Alberto Capatti -- The emergence of regional cuisines / Julia Csergo -- The perils of abundance: food, health, and morality in American history / Harvey A. Levenstein -- The "McDonaldization" of culture / Claude Fischler -- Today and tomorrow / Jean-Louis Flandrin and Massimo Montanari
Control code
ocm41497135
Dimensions
26 cm.
Extent
xviii, 592 pages
Isbn
9780140296587
Lccn
99034859
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other physical details
illustrations
System control number
(OCoLC)41497135
Label
Food : a culinary history from Antiquity to the present, under the direction of Jean-Louis Flandrin and Massimo Montanari ; English edition by Albert Sonnenfeld ; translated by Clarissa Botsford [and 4 others]
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
  • pt. 1. Prehistory and early civilizations. The humanization of eating behaviors / Jean-Louis Flandrin -- Feeding strategies in prehistoric times / Catherine Perlés -- The social function of banquets in the earliest civilizations / Francis Joannes -- Food culture in ancient Egypt / Edda Bresciani -- Biblical reasons: the dietary rules of the ancient Hebrews / Jean Soler -- The Phoenicians and the Carthaginians: the early Mediterranean diet / Antonella Spanò Giammellaro -- pt. 2. The classical world. Food systems and models of civilization / Massimo Montanari -- Urban and rural diets in Greece / Marie-Claire Amouretti -- Greek meals: a civic ritual / Pauline Schmitt-Pantel -- The culture of the symposium / Massimo Vetta -- The diet of the Etruscans / Giuseppe Sassatelli -- The grammar of Roman dining / Florence Dupont -- The broad bean and the moray: social hierarchies and food in Rome / Mireille Corbier -- Diet and medicine in the ancient world / Innocenzo Mazzini -- The food of others / Oddone Longo
  • pt. 3. From the late classical period to the early Middle Ages (5th-10th centuries). Romans, barbarians, Christians: the dawn of European food culture / Massimo Montanari -- Production structures and food systems in the early Middle Ages / Massimo Montanari -- Peasants, warriors, priests: images of society and styles of diet / Massimo Montanari -- pt. 4. Westerners and others. Food models and cultural identity / Massimo Montanari -- Christians of the East: rules and realities of the Byzantine diet / Ewald Kislinger -- Arab cuisine and its contribution to European culture / Bernard Rosenberger -- Mediterranean Jewish diet and traditions in the Middle Ages / Miguel-Ángel Motis Dolader -- pt. 5. The late Middle Ages (11th-14th centuries). Toward a new dietary balance / Massimo Montanari -- Society, food, and feudalism / Antoni Riera-Melis -- Self-sufficiency and the market: rural and urban diet in the Middle Ages / Alfio Cortonesi -- Food trades / Françoise Desportes -- The origins of public hostelries in Europe / Hans Conrad Peyer -- Medieval cooking / Bruno Laurioux -- Food and social classes in late medieval and Renaissance Italy / Allen J. Grieco -- Seasoning, cooking, and dietetics in the late Middle Ages / Jean-Louis Flandrin -- "Mind your manners": etiquette at the table / Daniela Romagnoli -- From hearth to table: late medieval cooking equipment / Françoise Piponnier
  • pt. 6. The Europe of nation-states (15th-18th centuries). The early modern period / Jean-Louis Flandrin -- Growing without knowing why: production, demographics, and diet / Michel Morineau -- Colonial beverages and consumption of sugar / Alain Huetz de Lemps -- Printing the kitchen: French cookbooks, 1480-1800 / Philip Hyman and Mary Hyman -- Dietary choices and culinary technique, 1500-1800 / Jean-Louis Flandrin -- From dietetics to gastronomy: the liberation of the gourmet / Jean-Louis Flandrin
  • pt. 7. The contemporary period (19th and 20th centuries). From Industrial Revolution to industrial food / Jean-Louis Flandrin -- The transformation of the European diet / Hans Jurgen Teuteberg and Jean-Louis Flandrin -- The invasion of foreign foods / Yves Péhaut -- The rise of the restaurant / Jean-Robert Pitte -- The food industry and new preservation techniques / Giorgio Pedrocco -- The taste for canned and preserved food / Alberto Capatti -- The emergence of regional cuisines / Julia Csergo -- The perils of abundance: food, health, and morality in American history / Harvey A. Levenstein -- The "McDonaldization" of culture / Claude Fischler -- Today and tomorrow / Jean-Louis Flandrin and Massimo Montanari
Control code
ocm41497135
Dimensions
26 cm.
Extent
xviii, 592 pages
Isbn
9780140296587
Lccn
99034859
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other physical details
illustrations
System control number
(OCoLC)41497135

Subject

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