Food: The History of Taste (California Studies in Food and Culture #21) (Hardcover)

Food: The History of Taste (California Studies in Food and Culture #21) Cover Image
By Paul Freedman (Editor)
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This richly illustrated book is the first to apply the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present. Editor Paul Freedman has gathered essays by French, German, Belgian, American, and British historians to present a comprehensive, chronological history of taste from prehistory to the present day. The authors explore the early repertoire of sweet tastes; the distinctive contributions made by classical antiquity and China; the subtle, sophisticated, and varied group of food customs created by the Islamic civilizations of Iberia, the Arabian desert, Persia, and Byzantium; the magnificent cuisine of the Middle Ages, influenced by Rome and adapted from Islamic Spain, Africa, and the Middle East; the decisive break with highly spiced food traditions after the Renaissance and the new focus on primary ingredients and products from the New World; French cuisine's rise to dominance in Europe and America; the evolution of modern restaurant dining, modern agriculture, and technological developments; and today's tastes, which employ few rules and exhibit a glorious eclecticism. The result is the enthralling story not only of what sustains us but also of what makes us feel alive.

Copub: Thames & Hudson

About the Author

Paul Freedman is Professor of History at Yale University and author of Spices in the Middle Ages among many other books.

Praise For…

“A richly illustrated historical journey examining why we’ve eaten what we’ve eaten from prehistoric times to today.”
— Chow

“A lavishly illustrated hybrid reader and coffee-table book that provides a consumption-oriented food history.”
— Choice

Product Details
ISBN: 9780520254763
ISBN-10: 0520254767
Publisher: University of California Press
Publication Date: November 7th, 2007
Pages: 368
Language: English
Series: California Studies in Food and Culture