HISTRIA DA ALIMENTAO FLANDRIN PDF

Food History: historiographical landmarks. Ulpiano T. The M. A short account of the conditions on which such a field was grounded is preceaed by a portrayal of the study of food and foodways in general, according to five approaches biological, economic, social, cultural and philosopbical onesl as well as by the recognition of the main contributions brought forth by Anthropology, Archaeology, Sociology and Geography.

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Goodreads helps you keep track of books you want to read. Want to Read saving…. Want to Read Currently Reading Read. Other editions. Enlarge cover. Error rating book. Refresh and try again. Open Preview See a Problem? Details if other :. Thanks for telling us about the problem. Return to Book Page. Preview — Food by Jean-Louis Flandrin.

Massimo Montanari Editor. Albert Sonnenfeld Editor. At what point in history did people start serving meals at regular hours? Would we still be eating communally today if the Black Plague hadn't forced diners to eat at a safe distance from each other? What's the real story behind the origin of pasta?

These are just a few of the tantalizing questions that are answered in this fascinating history of food from prehistoric time At what point in history did people start serving meals at regular hours? These are just a few of the tantalizing questions that are answered in this fascinating history of food from prehistoric times to the present. This comprehensive work explores the culinary evolution of cultures ranging from Mesopotamia to modern America, and explores every aspect of food history, from the dietary rules of the ancient Hebrews to the contributions of Arab cookery.

Written by leading world authorities, this volume gives a unique perspective on the social and cultural mores of humankind through the ages, offering cooks, culinary scholars, and food lovers a banquet of information on which to feast.

Get A Copy. Paperback , pages. Published November 1st by Penguin Non-Classics first published More Details Original Title. Other Editions Friend Reviews. To see what your friends thought of this book, please sign up. To ask other readers questions about Food , please sign up.

Lists with This Book. Community Reviews. Showing Average rating 3. Rating details. More filters. Sort order. Oct 05, Jonell Galloway rated it it was amazing Shelves: food-history. Everyone interested in food history MUST own this book. Sep 01, Laurie rated it liked it Shelves: social-history.

This book definitely addresses everything you always wanted to know about the history of food in Europe but were afraid to ask. However, I do have two criticisms both having to do more with form than content.

The first criticism is that the independent essays, while grouped into a chronology of sorts, are not unified in any way so it reads a bit disjointed. The second, and more important, is that some of the essays literally cry out for the mercy of a graph or two.

This could be condensed by doz This book definitely addresses everything you always wanted to know about the history of food in Europe but were afraid to ask. This could be condensed by dozens of pages and be made infinitely more readable by the addition of graphs. The final chapters were very interesting though a bit dated as the once mighty McDonald's enterprise has been showing its age of late.

Not that I didn't already know about this but it was fun to read about the European opinion of Americans and food. I hereby summarize for you: fat, tasteless, chaotic, fat, innovative, childlike, fat, stupid and more fat.

As it took more than a year and a half to get through, I am very happy to turn the final page and place the darn, taunting thing back on a shelf.

Feb 17, Janie rated it it was amazing Shelves: eats , history. Where Harold McGee details the science of cooking and food, Flandrin traverses the cultural history of food in similar encyclopedic fashion.

The ground he covers is extensive, beginning with prehistoric man's first BBQs animals that perished in forest fires to Coney Island hot dogs and the global homogenization of food. He also includes ample use of linguistics, which is always fun. Too much to read at one or even twenty sittings, it's a great book to pick up at any time to revisit the narrati Where Harold McGee details the science of cooking and food, Flandrin traverses the cultural history of food in similar encyclopedic fashion.

Too much to read at one or even twenty sittings, it's a great book to pick up at any time to revisit the narrative of man's gastronomical evolution. I thought this was pretty good overall. It takes you through a smorgasbord of food pardon the Punjabi from all around. It also talks about: banquets, Egyptian food, Greek food, Etruscans eating habits, how the romans dined, how the German barbarians ate, food and link to culture, food trade, medieval cooking, table manners, colonialism and the effects that had on food distribution, industrial revolution effect on food, foreign foods and the mcdonaldization of food.

Aug 17, Gregs rated it really liked it Recommends it for: This is not a cookbook. This is a collection of academic essays on culinary history. I read it about 10 years ago. Some parts are fascinating, others are very interesting, some curious, others less so.

Some parts are mind boggling - how many people must have died before the techniques for removing the toxins were discovered?

I found this book enlightening. I should have guessed by the ambitious title that this book would not be what Id hoped for. Yes, its a book about the history of food. A topic so big you could never hope to cover just part of its history in a dozen lifetimes or in a library full of books on the topic. A book under pages obviously needs to limit its scope.

In this case, it was the entire history of food in only the western tradition, mainly Europe, especially France. I have no complaints about this. My complaint is that I should have guessed by the ambitious title that this book would not be what Id hoped for.

My complaint is that this book, to the average non-academic reader is Omg, so boring. So much of it was vague discussions of what crops, statistically, people ate in certain regions at certain times, what general methods of cooking may or may not have been popular for various reasons due to social pressures etc Again, no complaint, just It was all very academic.

Again, no complaints, other than thats not what I was looking for. I very nearly DNF. I persisted because the title of each subsequent chapter seemed so intriguing, like, hm, this sounds interesting, only to be presented with emotionless statistics and vague summaries of general behaviors. At which point I only persisted to the end because it was my only library book after the library shut down due to quarantine for COVID I hade to take frequent breaks between sections to read lighter books in my personal collection, but quarantine gets all the credit for making me finish this book.

To be fair, the final chapters, where modern food changes are discussed, where slightly more engaging and enjoyable. I doubt I will retain much, if anything, of what I learned by reading this, however, I feel like I got some notion of how agriculture and foodways have changed throughout history, so I have some vague framework for understanding more interesting material about culinary history.

Overall, Im glad I read it and exceptionally proud that I actually finished it. Apr 12, Baobab rated it really liked it. This book is a collection of essays by various authors about topics related to culinary history, primarily in western Europe, but referring to the United States and a few other countries in the later essays. The essays are arranged more or less chronologically. They don't all cover same geographical areas, but primary targets are France and to a lesser extent, Italy and even less, Germany.

Other European countries are mentioned at times in different essays. Since the essays were produced by diff This book is a collection of essays by various authors about topics related to culinary history, primarily in western Europe, but referring to the United States and a few other countries in the later essays. Since the essays were produced by different authors and taken from different sources there is a certain amount of duplication and contradiction, but on the whole the collection hangs together and covers its topic well.

Because the book is really an edited collection of chapters, it just doesn't flow and often repeats itself. And too often "history" simply becomes the recitation of lists of plants and animals, with very little insight if any. Probably of more interest to Europeans, and in particular the French, than non-Europeans.

Not bad, but not great. Un sommario della storia dell'alimentazione mondiale conosciuta a oggi. L'ho trovato di grandissimo interesse sia per l'arguzia dell'indagine storica che per la messe di curiose notizie. Peccato per la traduzione dal francese del primo saggio, veramente pietosa.

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