skip to content
Food : a culinary history from Antiquity to the present Preview this item
ClosePreview this item
Checking...

Food : a culinary history from Antiquity to the present

Author: Jean Louis Flandrin; Massimo Montanari; Albert Sonnenfeld
Publisher: New York : Columbia University Press, ©1999.
Series: European perspectives.
Edition/Format:   Print book : EnglishView all editions and formats
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  Read more...
Rating:

(not yet rated) 0 with reviews - Be the first.

Subjects
More like this

 

Find a copy in the library

&AllPage.SpinnerRetrieving; Finding libraries that hold this item...

Details

Genre/Form: History
Document Type: Book
All Authors / Contributors: Jean Louis Flandrin; Massimo Montanari; Albert Sonnenfeld
ISBN: 0231111541 9780231111546 0140296581 9780140296587
OCLC Number: 41497135
Description: xviii, 592 pages : illustrations ; 26 cm.
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.
Series Title: European perspectives.
Other Titles: Histoire de l'alimentation.
Responsibility: under the direction of Jean-Louis Flandrin and Massimo Montanari ; English edition by Albert Sonnenfeld ; translated by Clarissa Botsford [and others].

Abstract:

Exploring culinary evolution and eating habits in a cornucopia of cultures from ancient Mesopotamia to modern America and from the Byzantine Empire to Jewish Mediterranean culture in the Middle Ages,  Read more...

Reviews

Editorial reviews

Publisher Synopsis

From the Bible and ancient Egypt to the 'banquets'of the Middle Ages and the 'McDonaldization'of Europe, Food: A Culinary History covers the immense history of the table throughout the world. Well Read more...

 
User-contributed reviews
Retrieving GoodReads reviews...
Retrieving DOGObooks reviews...

Tags

Be the first.

Similar Items

Related Subjects:(6)

User lists with this item (10)

Confirm this request

You may have already requested this item. Please select Ok if you would like to proceed with this request anyway.

Linked Data


Primary Entity

<http://www.worldcat.org/oclc/41497135> # Food : a culinary history from Antiquity to the present
    a schema:Book, schema:CreativeWork ;
    bgn:translationOfWork <http://www.worldcat.org/title/-/oclc/41497135#CreativeWork/unidentifiedOriginalWork> ;
    library:oclcnum "41497135" ;
    library:placeOfPublication <http://dbpedia.org/resource/New_York_City> ; # New York
    library:placeOfPublication <http://id.loc.gov/vocabulary/countries/nyu> ;
    schema:about <http://id.worldcat.org/fast/930807> ; # Food habits
    schema:about <http://dewey.info/class/641.3009/e21/> ;
    schema:about <http://experiment.worldcat.org/entity/work/data/2973828958#Topic/voeding> ; # Voeding
    schema:about <http://experiment.worldcat.org/entity/work/data/2973828958#Topic/eetgewoonten> ; # Eetgewoonten
    schema:about <http://id.worldcat.org/fast/930458> ; # Food
    schema:about <http://id.loc.gov/authorities/subjects/sh2008103985> ; # Food--History
    schema:about <http://id.loc.gov/authorities/subjects/sh2008103984> ; # Food habits--History
    schema:bookFormat bgn:PrintBook ;
    schema:contributor <http://viaf.org/viaf/19692969> ; # Massimo Montanari
    schema:contributor <http://viaf.org/viaf/271481024> ; # Albert Sonnenfeld
    schema:contributor <http://viaf.org/viaf/108705207> ; # Jean Louis Flandrin
    schema:copyrightYear "1999" ;
    schema:datePublished "1999" ;
    schema:description "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."@en ;
    schema:description "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."@en ;
    schema:description "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."@en ;
    schema:description "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."@en ;
    schema:description ""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." From book jacket."@en ;
    schema:exampleOfWork <http://worldcat.org/entity/work/id/2973828958> ; # Histoire de l'alimentation.
    schema:genre "History"@en ;
    schema:inLanguage "en" ;
    schema:isPartOf <http://experiment.worldcat.org/entity/work/data/2973828958#Series/european_perspectives> ; # European perspectives.
    schema:name "Food : a culinary history from Antiquity to the present"@en ;
    schema:productID "41497135" ;
    schema:publication <http://www.worldcat.org/title/-/oclc/41497135#PublicationEvent/new_york_columbia_university_press_1999> ;
    schema:publisher <http://experiment.worldcat.org/entity/work/data/2973828958#Agent/columbia_university_press> ; # Columbia University Press
    schema:workExample <http://worldcat.org/isbn/9780231111546> ;
    schema:workExample <http://worldcat.org/isbn/9780140296587> ;
    umbel:isLike <http://bnb.data.bl.uk/id/resource/GBA058213> ;
    wdrs:describedby <http://www.worldcat.org/title/-/oclc/41497135> ;
    .


Related Entities

<http://dbpedia.org/resource/New_York_City> # New York
    a schema:Place ;
    schema:name "New York" ;
    .

<http://experiment.worldcat.org/entity/work/data/2973828958#Agent/columbia_university_press> # Columbia University Press
    a bgn:Agent ;
    schema:name "Columbia University Press" ;
    .

<http://experiment.worldcat.org/entity/work/data/2973828958#Series/european_perspectives> # European perspectives.
    a bgn:PublicationSeries ;
    schema:hasPart <http://www.worldcat.org/oclc/41497135> ; # Food : a culinary history from Antiquity to the present
    schema:name "European perspectives." ;
    schema:name "European perspectives" ;
    .

<http://id.loc.gov/authorities/subjects/sh2008103984> # Food habits--History
    a schema:Intangible ;
    schema:name "Food habits--History"@en ;
    .

<http://id.loc.gov/authorities/subjects/sh2008103985> # Food--History
    a schema:Intangible ;
    schema:name "Food--History"@en ;
    .

<http://id.worldcat.org/fast/930458> # Food
    a schema:Intangible ;
    schema:name "Food"@en ;
    .

<http://id.worldcat.org/fast/930807> # Food habits
    a schema:Intangible ;
    schema:name "Food habits"@en ;
    .

<http://viaf.org/viaf/108705207> # Jean Louis Flandrin
    a schema:Person ;
    schema:familyName "Flandrin" ;
    schema:givenName "Jean Louis" ;
    schema:name "Jean Louis Flandrin" ;
    .

<http://viaf.org/viaf/19692969> # Massimo Montanari
    a schema:Person ;
    schema:birthDate "1949" ;
    schema:familyName "Montanari" ;
    schema:givenName "Massimo" ;
    schema:name "Massimo Montanari" ;
    .

<http://viaf.org/viaf/271481024> # Albert Sonnenfeld
    a schema:Person ;
    schema:familyName "Sonnenfeld" ;
    schema:givenName "Albert" ;
    schema:name "Albert Sonnenfeld" ;
    .

<http://worldcat.org/entity/work/id/2973828958> # Histoire de l'alimentation.
    schema:name "Histoire de l'alimentation."@en ;
    .

<http://worldcat.org/isbn/9780140296587>
    a schema:ProductModel ;
    schema:isbn "0140296581" ;
    schema:isbn "9780140296587" ;
    .

<http://worldcat.org/isbn/9780231111546>
    a schema:ProductModel ;
    schema:isbn "0231111541" ;
    schema:isbn "9780231111546" ;
    .


Content-negotiable representations

Close Window

Please sign in to WorldCat 

Don't have an account? You can easily create a free account.