Food
Subtitle: a culinary history from antiquity to the present
By: under the direction of Jean-Louis Flandrin and Massimo Montanari ; English edition by Albert Sonnenfeld ; translated by Clarissa Botsford ... [et al.].
Contributors: Flandrin, Jean Louis.; Montanari, Massimo, 1949-; Sonnenfeld, Albert.
Series: European perspectives
Publisher: Columbia University Press
Published: 1999
Place of publication: New York
Language: eng
Number of pages: 592
Subjects: Food -- History; Food habits -- History
Work titles: Histoire de l'alimentation. English.
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.
Notes: Includes bibliographical references and index.