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Food: The History of Taste

Food: The History of Taste

by PaulFreedman (Author)

  • New

    Hardcover 2007

    $20.94
Synopsis

This book is the first to apply the discoveries of the new generation of food historians worldwide to the unashamedly romantic appeal of the subject: to the culinary accomplishments of diverse civilizations, past and present, and to the pleasures of dining. The result is truly a history of taste: our most elevated, elegant and pleasurable thoughts about food - ingredients, preparation, presentation - since prehistory. From beginning to end this is an enthralling and richly illustrated story of one of the most vital clues not just to what keeps us alive, but to what makes us feel alive.

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More Information

Format: Hardcover
 Pages: 368
 Edition: 01
 Publisher: Thames and Hudson Ltd
Published: 05 Nov 2007
ISBN 10: 0500251355
ISBN 13: 9780500251355
Book Overview: The history of changing tastes in food and fine dining from prehistory to the present day

Media Reviews
'A fascinating and ambitious look at why we eat what we eat ... I couldn't put it down' - Ruth Reichl, editor-in-chief Gourmet magazine.
'A savoury collection ... splendidly illustrated ... the perfect present for the curious foodie in your life' - Observer
'Food: The History of Taste shows us that, since Homer, the foods we eat have reflected our culture's most closely held values and understanding of our place in the world. Taste, this book reminds us, is an essential part of civilization' - Alice Waters, founder of Chez Panisse restaurant, California
Author Bio
Paul Freedman is Professor of History at Yale and a former Chairman of the Department of History there. Among his previous books is Images of the Medieval Peasant.