Record details

• ISBN: 0520254767 (alk. paper)
• ISBN: 9780520254763 (alk. paper)
• Physical Description: 368 pages : illustrations (some color) ; 27 cm.
  print
• Publisher: Berkeley : University of California Press, [2007]
• Copyright: ©2007

Content descriptions

General Note:

"Published by arrangement with Thames & Hudson Ltd., London"--T.p. verso.

Bibliography, etc. Note:

Includes bibliographical references (p. 358-361) and index.

Formatted Contents Note:

Introduction: A new history of cuisine / Paul Freedman -- Hunter-gatherers and the first farmers: the evolution of taste in prehistory / Alan K. Outram -- The good things that lay at hand: tastes of ancient Greece and Rome / Veronika Grimm -- The quest for perfect balance: taste and gastronomy in imperial China / Joanna Waley-Cohen -- The pleasures of consumption: the birth of medieval Islamic cuisine / H. D. Miller -- Feasting and fasting: food and taste in Europe in the Middle Ages / C. M. Woolgar -- New worlds, new tastes: food fashions after the Renaissance / Brian Cowan -- The birth of the modern consumer age: food innovations from 1800 / Hans J. Teuteberg -- Chefs, gourmets and gourmands: French cuisine in the 19th and 20th centuries / Alain Drouard -- Dining out: the development of the restaurant / Elliott Shore -- Novelty and tradition: the new landscape for gastronomy / Peter Scholliers.

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Subject:

Food habits -- History

Food -- History

Search for related items by series

• California studies in food and culture ; 21