Food

A Culinary History
Herausgeber: Flandrin, Jean-Louis; Montanari, Massimo / Übersetzer: Sonnenfeld, Albert

• Broschiertes Buch

Produktbeschreibung

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.

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Produktdetails

• European Perspectives: A Series in Social Thought and Cultural Criticism
• Verlag: Columbia University Press
• Seitenzahl: 624
• Erscheinungstermin: 7. Mai 2013
• Englisch
• Abmessung: 254mm x 177mm x 40mm
• Gewicht: 1210g
• ISBN-13: 9780231111553
• ISBN-10: 023111155X
• Artikelnr.: 36840731

Autorenporträt

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.

Inhaltsangabe

Introduction to the Original Edition
One: Prehistory and Early Civilizations
Introduction: The Humanization of Eating Behaviors, by Jean-Louis Flandrin
1. Feeding Strategies in Prehistoric Times, by Catherine Perles
2. The Social Function of Banquets in the Earliest Civilizations, by
Francis Joannes
3. Food Culture in Ancient Egypt, by Edda Bresciani
4. Biblical Reasons: The Dietary Rules of the Ancient Hebrews, by Jean
Soler
5. The Phoenicians and the Carthaginians: The Early Mediterranean Diet, by
Antonella Spano Giammellaro
Two: The Classical World
Introduction: Food Systems and Models of Civilization, by Massimo Montanari
6. Urban and Rural Diets in Greece, by Marie-Claire Amouretti
7. Greek Meals: A Civic Ritual, by Pauline Schmitt-Pantel
8. The Culture of the Symposium, by Massimo Vetta
9. The Diet of the Etruscans, by Giuseppe Sassatelli
10. The Grammar of Roman Dining, by Florence Dupont
11. The Broad Bean and the Moray: Social Hierarchies and Food in Rome, by
Mireille Corbier
12. Diet and Medicine in the Ancient World, by Innocenzo Mazzini
13. The Food of Others, by Oddone Longo
Three: From the Late Classical Period to the Early Middle Ages
(Fifth--Tenth Centuries)
Introduction: Romans, Barbarians, Christians--The Dawn of European Food
Culture, by Massimo Montanari
14. Production Structures and Food Systems in the Early Middle Ages, by
Massimo Montanari
15. Peasants, Warriors, Priests: Images of Society and Styles of Diet, by
Massimo Montanari
Four: Westerners and Others
Introduction: Food Models and Cultural Identity, by Massimo Montanari
16. Christians of the East: Rules and Realities of the Byzantine Diet, by
Ewald Kislinger
17. Arab Cooking and Its Contribution to European Culture, by Bernard
Rosenberger
18. Mediterranean Jewish Diet and Traditions in the Middle Ages, by
Miguel-Angel Motis Dolader
Five: The Late Middle Ages (Eleventh--Fourteenth Centuries)
Introduction: Toward a New Dietary Balance, by Massimo Montanari
19. Society, Food, and Feudalism, by Antoni Riera-Melis
20. Self-Sufficiency and the Market: Rural and Urban Diet in the Middle
Ages, by Alfio Cortonesi
21. Food Trades, by Francoise Desportes
22. The Origins of Public Hostelries in Europe, by Hans Conrad Peyer
23. Medieval Cooking, by Bruno Laurioux
24. Food and Social Classes in Late Medieval and Renaissance Italy, by
Allen J. Grieco
25. Seasoning, Cooking, and Dietetics in the Late Middle Ages, by
Jean-Louis Flandrin
26. "Mind Your Manners": Etiquette at the Table, by Daniela Romagnoli
27. From Hearth to Table: Late Medieval Cooking Equipment, by Francoise
Piponnier
Six: The Europe of Nation-States (Fifteenth--Eighteenth Centuries)
Introduction: The Early Modern Period, by Jean-Louis Flandrin
28. Growing without Knowing Why: Production, Demographics, and Diet, by
Michel Morineau
29. Colonial Beverages and the Consumption of Sugar, by Alain Huetz de
Lemps
30. Printing the Kitchen: French Cookbooks, 1480--1800, by Philip Hyman and
Mary Hyman
31. Dietary Choices and Culinary Technique, 1500--1800, by Jean-Louis
Flandrin
32. From Dietetics to Gastronomy: The Liberation of the Gourmet, by
Jean-Louis Flandrin
Seven: The Contemporary Period (Nineteenth and Twentieth Centuries)
Introduction: From Industrial Revolution to Industrial Food, by Jean-Louis
Flandrin
33. The Transformation of the European Diet, by Hans Jurgen Teuteberg and
Jean-Louis Flandrin
34. The Invasion of Foreign Foods, by Yves Pehaut
35. The Rise of the Restaurant, by Jean-Robert Pitte
36. The Food Industry and New Preservation Techniques, by Giorgio Pedrocco
37. The Taste for Canned and Preserved Food, by Alberto Capatti
38. The Emergence of Regional Cuisines, by Julia Csergo
39. The Perils of Abundance: Food, Health, and Morality in American
History, by Harry A. Levenstein
40. The "McDonaldization" of Culture, by Claude Fischler
Conclusion: Today and Tomorrow, by Jean-Louis Flandrin and Massimo
Montanari