Food: A Culinary History (European Perspectives) [Paperback]

Jean-Louis Flandrin (Contributor), Massimo Montanari (Contributor), Albert Sonnenfeld (Contributor)

Book Description

Series: European Perspectives | Publication Date: October 31, 2000

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 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.

Editorial Reviews

Review

Food excels in its thoroughness, its epic sweep, and its rootedness in culinary tradition...it's also a pleasure. -- Salon.com

About the Author

Jean--Louis Flandrin is Professor Emeritus at the University of Paris VIII--Vincennes, Directeur d'ƒtudes at the ƒcole des Hautes ƒtudes en Sciences Sociales and founder of the international review .
Massimo Montanari is Professor at the University of Bologna, specializing in food of the Middle Ages.
Albert Sonnenfeld is Chevalier Professor of French and Comparative Literatures at the University of Southern California and is a longtime member of the National Board of Directors of the American Institute of Wine and Food.

Product Details

• Paperback: 640 pages
• Publisher: Penguin (Non-Classics); 1st edition (October 31, 2000)
• Language: English
• ISBN-10: 0140296581
• ISBN-13: 978-0140296587
• Product Dimensions: 9.1 x 7 x 1.3 inches
• Shipping Weight: 2.2 pounds (View shipping rates and policies)
• Average Customer Review: 2.4 out of 5 stars  See all reviews (21 customer reviews)
• Amazon Best Sellers Rank: #101,904 in Books (See Top 100 in Books)
  • #100 in Books > Cookbooks, Food & Wine > Gastronomy > History

Customer Reviews

Most Helpful Customer Reviews

15 of 18 people found the following review helpful:

2.0 out of 5 stars Disappointing, March 28, 2003

By 

Jennifer Owensby (Brooklyn, ny United States) - See all my reviews
(REAL NAME)   

This review is from: Food: A Culinary History (European Perspectives) (Paperback)

I tend to really enjoy books on culinary history; unfortunately this one left me wanting more. The chapters are disjointed, with no true unifying theme. The prose is stilted, though I suspect alot of this is due to poor translation. The information itself is good, but badly presented; overall a boring mess of a book. Pick up Tannahill's "Food in History" instead.

5 of 6 people found the following review helpful:

4.0 out of 5 stars A Culinary Review, December 9, 2002

By A Customer

This review is from: Food: A Culinary History (European Perspectives) (Paperback)

Food: A Culinary History from Antiquity to the Present
The book, Food: A Culinary History from Antiquity to the Present, edited by Jean-Louis Flandrin and Massimo Montanari, offers the reader a wonderful progression through the history of culinary arts. Starting with the developments of early man and finishing with the "McDonaldization" of our culture, the compilation of different essays covers, in very grave detail, the culinary practices of man during certain periods of time. The book which actually is a compilation of many works, by separate writers, has varying tones throughout the book. Each writer has a certain style and tone to his or her words. While some express great detail, others simply skim the surface. This in turn creates a confusing book separated not only by different writing styles but different tones. Granted the book does have its sections where the language and material is dry and dull, but the overall coverage of important information is excellent. Going along with the language aspect, the understanding of the language can become quite difficult at times. However, the book makes sense in the end. It really depends on what writer one is reading. Some are confusing and dry while others are simple and excited about what they are writing. I found myself multiple times flipping through the book to find interesting topics and writers. But the overall value of the book is high. The content it contains is also very interesting. The cultures of different societies are clearly presented and information on each culture is insightful and beneficial towards those who wish to learn more on past techniques and practices. The book, in the end, comes out on top solely because of the valuable information provided.

1 of 1 people found the following review helpful:

5.0 out of 5 stars re: The Definitive Text, January 19, 2010

By 

Gary Gechlik "GaryGech" (Palo Alto, CA) - See all my reviews
(REAL NAME)   

This review is from: Food: A Culinary History (European Perspectives) (Paperback)

This is a challenging text that appeals to the higher mind. It is highly crossed referenced. I have reviewed much of the source material and it is accurate. It ranks amongst the Norton Anthology of Literature as a text in culinary arts.

Many texts that people read are enjoyable, but few will serve the reader as much during their lifetime.

This text is tedious, in the same way that Organic Chemistry is tedious. This text is not a cook book but a true history. For this reason alone, it is to be respected.

A student that reads this book in their twenties, and follows the sources in the thirties, will always be respected in their forties for their knowledge regarding cuisine.