Food : a culinary history from Antiquity to the present

Resource Information

The work Food : a culinary history from Antiquity to the present represents a distinct intellectual or artistic creation found in European University Institute. This resource is a combination of several types including: Work, Language Material, Books.

Label

Food : a culinary history from Antiquity to the present

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

• Histoire de l'alimentation

Contributor

• Botsford, Clarissa
• Flandrin, Jean-Louis, 1931-2001
• Montanari, Massimo, 1949-
• Sonnenfeld, Albert.

Editor

• Flandrin, Jean-Louis, 1931-2001
• Montanari, Massimo, 1949-

Translator

• Botsford, Clarissa
• Sonnenfeld, Albert.

Subject

• Food -- History
• Food habits -- History

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

• European perspectives

Assigning source

Provided by publisher

Cataloging source

DLC

Illustrations

illustrations

Index

index present

Literary form

non fiction

Nature of contents

bibliography

Series statement

European perspectives