Food : the history of taste / edited by Paul Freedman.
Freedman, Paul, 1949-
2007
TX353 .F668 2007 (Mapit)
Available at General Collection

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Title Food : the history of taste / edited by Paul Freedman.
ISBN 9780520254763 (alk. paper)
0520254767 (alk. paper)
Imprint Berkeley : University of California Press, c2007.
Language English
Description 368 p. : ill. (some col.) ; 27 cm.
Call Number TX353 .F668 2007
Dewey Decimal Classification 641.3
Note "Published by arrangement with Thames & Hudson Ltd., London"--T.p. verso.
Bibliography, etc. Note Includes bibliographical references (p. 358-361) and index.
Added Author Freedman, Paul, 1949-
Series California studies in food and culture ; 21
Linked Resources Table of contents only
Record Appears in On-Campus Resources > Books
All Resources
Introduction: A new history of cuisine / Paul Freedman
Hunter-gatherers and the first farmers: the evolution of taste in prehistory / Alan K. Outram
The good things that lay at hand: tastes of ancient Greece and Rome / Veronika Grimm
The quest for perfect balance: taste and gastronomy in imperial China / Joanna Waley-Cohen
The pleasures of consumption: the birth of medieval Islamic cuisine / H. D. Miller
Feasting and fasting: food and taste in Europe in the Middle Ages / C. M. Woolgar
New worlds, new tastes: food fashions after the Renaissance / Brian Cowan
The birth of the modern consumer age: food innovations from 1800 / Hans J. Teuteberg
Chefs, gourmets and gourmands: French cuisine in the 19th and 20th centuries / Alain Drouard
Dining out: the development of the restaurant / Elliott Shore
Novelty and tradition: the new landscape for gastronomy / Peter Scholliers.

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