Food : a culinary history from Antiquity to the present

When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did #x93;cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit? Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original r.;Cover; Title Page; Series Page; Copyright; Contents; Preface; Introduction to the Original Edition; Part One: Prehistory And Early Civilizations; Introduction: The Humanization of Eating Behaviors; 1. Feeding Strategies in Prehistoric Times; 2. The Social Function of Banquets in the Earliest Civilizations; 3. Food Culture in Ancient Egypt; 4. Biblical Reasons: The Dietary Rules of the Ancient Hebrews; 5. The Phoenicians and the Carthaginians: The Early Mediterranean Diet; Part Two: The Classical World; Introduction: Food Systems and Models of Civilization; 6. Urban and Rural Diets in Greece. 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. The Humanization Of Eating Behaviors / Jean-louis Flandrin -- Feeding Strategies In Prehistoric Times / Catherine Perlès -- 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 -- 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 -- 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 -- Food Models And Cultural Identity / Massimo Montanari -- Christians Of The East : Rules And Realities Of The Byzantine Diet / Ewald Kislinger -- Arab Cuisine Anad Its Contribution To European Culture / Bernard Rosenberger -- Mediterranean Jewish Diet And Traditions In The Middle Ages / Miguel-Ángel Motis Dolader -- 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 -- The Early Modern Period / Jean-louis Flandrin. Growing Without Knowing Why : Production, Demographics, And Diet / Michel Morineau -- Colonial Beverages And The 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 -- 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 Fischer. Under The Direction Of Jean-louis Flandrin And Massimo Montanari ; English Edition By Albert Sonnenfeld ; Translated By Clarissa Botsford ... [et Al.]. Includes Bibliographical References And Index. Cover Title Page Series Page Copyright Contents Preface Introduction to the Original Edition Part One: Prehistory And Early Civilizations Introduction: The Humanization of Eating Behaviors 1. Feeding Strategies in Prehistoric Times 2. The Social Function of Banquets in the Earliest Civilizations 3. Food Culture in Ancient Egypt 4. Biblical Reasons: The Dietary Rules of the Ancient Hebrews 5. The Phoenicians and the Carthaginians: The Early Mediterranean Diet Part Two: The Classical World Introduction: Food Systems and Models of Civilization 6. Urban and Rural Diets in Greece. 7. Greek Meals: A Civic Ritual8. The Culture of the Symposium 9. The Diet of the Etruscans 10. The Grammar of Roman Dining 11. The Broad Bean and the Moray: Social Hierarchies and Food in Rome 12. Diet and Medicine in the Ancient World 13. The Food of Others Part Three: From The Late Classical Period To The Early Middle Ages (5th-10th Centuries) Introduction: Romans, Barbarians, Christians: The Dawn of European Food Culture 14. Production Structures and Food Systems in the Early Middle Ages 15. Peasants, Warriors, Priests: Images of Society and Styles of Diet. Part Four: Westerners And OthersIntroduction: Food Models and Cultural Identity 16. Christians of the East: Rules and Realities of the Byzantine Diet 17. Arab Cuisine and Its Contribution to European Culture 18. Mediterranean Jewish Diet and Traditions in the Middle Ages Part Five: The Late Middle Ages (11th-14th Centuries) Introduction: Toward a New Dietary Balance 19. Society, Food, and Feudalism 20. Self-Sufficiency and the Market: Rural and Urban Diet in the Middle Ages 21. Food Trades 22. The Origins of Public Hostelries in Europe 23. Medieval Cooking. 24. Food and Social Classes in Late Medieval and Renaissance Italy25. Seasoning, Cooking, and Dietetics in the Late Middle Ages 26. "Mind Your Manners": Etiquette at the Table 27. From Hearth to Table: Late Medieval Cooking Equipment Part Six: The Europe Of Nation-States (15th-18th Centuries) Introduction: The Early Modern Period 28. Growing Without Knowing Why: Production, Demographics, and Diet 29. Colonial Beverages and the Consumption of Sugar 30. Printing the Kitchen: French Cookbooks, 1480-1800 31. Dietary Choices and Culinary Technique, 1500-1800. 32. From Dietetics to Gastronomy: The Liberation of the GourmetPart Seven: The Contemporary Period (19th and 20th Centuries) Introduction: From Industrial Revolution to Industrial Food 33. The Transformation of the European Diet 34. The Invasion of Foreign Foods 35. The Rise of the Restaurant 36. The Food Industry and New Preservation Techniques 37. The Taste for Canned and Preserved Food 38. The Emergence of Regional Cuisines 39. The Perils of Abundance: Food, Health, and Morality in American History 40. The "McDonaldization" of Culture Conclusion: Today and Tomorrow Index.

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.

In the process, they dispel many of the myths about our culinary heritage that food lovers have come to take for granted:

• Those who believe pasta originated in China and was brought to Venice by Marco Polo will find another story here.

• The notion that flaky pastry dough was invented by Claude Lorrain is shown to be a spurious auxiliary to the renowned seventeenth-century painter's resume.

• The illusion that pâté de foie gras was invented in Strasbourg, France in 1788 is shattered by evidence of its existence much earlier in the eighteenth century.

• The original recipe for chocolate -- served as a beverage -- contained chili instead of sugar, and the eventual addition of sugar by the Spanish made both sugar and chocolate hot items throughout Europe.

In the course of this major intellectual endeavor the writers explore dietary rules of ancient Hebrews and the contributions of Arabic cookery to European cuisine, detail the table etiquette of the Middle Ages and the beverages of colonial America. They reflect on the McDonaldization of culture and on the burgeoning popularity of foreign foods in our times.

Food: A Culinary History is a testament to the diversity of human cultures across the centuries. Exploring culinary evolution and eating habits in a cornucopia of cultures from ancient Mesopotamia to modern America, from the Byzantine Empire to Jewish Mediterranean culture in the Middle Ages, the book is a rich banquet for readers. Culinary customs, the writers reveal, offer great insight into societies past and present -- from agriculture to social life, from religious beliefs to our most unreflected habits. Consider the development of the use of individual place settings in the Middle Ages -- as one writer here contends, the Black Plague may have been responsible in large measure for the decline of communal dining and the increase of space between diners.

Introducing the history of food into the realm of popular discussion, Food: A Culinary History is an extraordinary reading experience, a delicious intellectual feast for food lovers around the world.

Columbia University Press

When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit? Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more. As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the contributions of Arabic cookery to European cuisine, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today. "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 utensills? Since when have we begun to speak of "cusine" 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 the bookjacket 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, Food: A Culinary History is a rich banquet for readers. Culinary customs, the writers reveal, offer great insight into societies past and present. Jean-Louis Flandrin is professor emeritus at the University of Paris VIII-Vincennes. Massimo Montanari is professor of medieval history and the history of food at the Institute of Paleography and Medieval Studies, University of Bologna. CKB041000,Cooking/History,HIS054000,History/Social History