Description
Book SynopsisSurveys the history of changing tastes in food and fine dining what was available for people to eat, and how it was prepared and served from prehistory to the present daySince earliest times food has encompassed so much more than just what we eat whole societies can be revealed and analysed by their cusines. In this wide-ranging book, leading historians from Europe and America piece together from a myriad sources the culinary accomplishments of diverse civilizations, past and present, and the pleasures of dining. Ten chapters cover the food and taste of the hunter-gatherers and first farmers of Prehistory; the rich Mediterranean cultures of Ancient Greece and Rome; the development of gastronomy in Imperial China; Medieval Islamic cuisine; European food in the Middle Ages; the decisive changes in food fashions after the Renaissance; the effect of the Industrial Revolution on what people ate; the rise to dominance of French cuisine in the 19th and 20th centuries; the evolution of th
Trade Review'A savoury collection ... splendidly illustrated ... the perfect present for the curious foodie in your life' - Observer
'Taste, this book reminds us, is an essential part of civilization. And it is something worth protecting from the homogenizing force of the modern, global food supply' - Alice Waters, founder of Chez Panisse restaurant, California
