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Food : the history of taste / edited by Paul Freedman
Berkeley : University of California Press, c2007
book jacket
Location Call Number Status
 4th Floor  TX353 .F668 2007    AVAILABLE
Subject(s) Food -- History
Food habits -- History
Physical Description 368 p. : ill. (some col.) ; 27 cm
Note "Published by arrangement with Thames & Hudson Ltd., London"--T.p. verso
Includes bibliographical references (p. 358-361) and index
Contents 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
Series California studies in food and culture ; 21
Alternate Author Freedman, Paul H., 1949-

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