Food : a culinary history from Antiquity to the present

The Resource Food : a culinary history from Antiquity to the present
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]
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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." --
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DLC
Illustrations
illustrations
Index
index present
Literary form
non fiction
Nature of contents
bibliography
Series statement
European perspectives
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