Buy New
$32.26
Qty:1
  • List Price: $39.95
  • Save: $7.69 (19%)
FREE Shipping on orders over $35.
Usually ships within 1 to 3 weeks.
Ships from and sold by Amazon.com.
Gift-wrap available.
Add to Cart
Trade in your item
Get a $11.60
Gift Card.
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

Food: The History of Taste (California Studies in Food and Culture) Hardcover – November 7, 2007


See all 2 formats and editions Hide other formats and editions
Amazon Price New from Used from
Hardcover
"Please retry"
$32.26
$29.84 $26.00

Frequently Bought Together

Food: The History of Taste (California Studies in Food and Culture) + On Food and Cooking: The Science and Lore of the Kitchen
Price for both: $54.86

One of these items ships sooner than the other.

Buy the selected items together

NO_CONTENT_IN_FEATURE

New and Popular Cookbooks for Fall
Get inspired with new and popular cookbooks and other food-related titles in Fall into Cooking.

Product Details

  • Series: California Studies in Food and Culture (Book 21)
  • Hardcover: 368 pages
  • Publisher: University of California Press; 1 edition (November 7, 2007)
  • Language: English
  • ISBN-10: 0520254767
  • ISBN-13: 978-0520254763
  • Product Dimensions: 10.4 x 8.2 x 1.4 inches
  • Shipping Weight: 3.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Best Sellers Rank: #307,115 in Books (See Top 100 in Books)

Editorial Reviews

Review

“A richly illustrated historical journey examining why we’ve eaten what we’ve eaten from prehistoric times to today.”
(Chow 2008-06-10)

“A lavishly illustrated hybrid reader and coffee-table book that provides a consumption-oriented food history.”
(Choice 2008-06-01)

From the Inside Flap

"While it may be true that chacun à son gout, 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. This book reminds us that taste is an essential part of civilization, and that it is something worth protecting from the homogenizing force of the modern, global food supply."—Alice Waters

"A fascinating and ambitious look at why we eat what we eat. Roaming through time and space, it is different than anything else I’ve read on the subject; I couldn’t put it down."—Ruth Reichl

Customer Reviews

4.4 out of 5 stars
Share your thoughts with other customers

Most Helpful Customer Reviews

48 of 50 people found the following review helpful By Helena Napier on November 4, 2007
Format: Hardcover
I must say I was truly fortunate to receive a pre-publication copy of this exquisite volume. Editor Paul Freedman displays all the literary deftness of an M.F.K. Fisher or Calvin Trillin, without ignoring the analytic depth of gastronomic writing since Brillat-Savarin. An academic historian, Freedman treats the history of cuisine with a refreshing clarity and seriousness in his introduction. Connecting matters of food to class and taste throughout the history of the West and its influences, the editor provides ample fodder for "foodie," academic, and lay-reader alike with his lively and engaging overview of world cuisine that opens the volume and connects its essays.

Both the UC Press edition and the Thames & Hudson edition feature lavish illustrations and elegant typography. The essays are cutting-edge without ignoring the needs of the previously un-informed or merely curious, making this an ideal coffee-table volume or holiday gift as much as it could be serious reading. Ideally shelved near Harold McGee, "Food: The History of Taste" is likely to become a cross-market classic for the near future.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
33 of 35 people found the following review helpful By GMO on February 22, 2008
Format: Hardcover
I don't typically purchase hardbacks - other than coffee table books, I'll wait for paperback, check out from a library, e-book, or just borrow from a friend. Reading about the quality illustrations and photos in this book prompted me to just go ahead and click "Buy."

It arrived about two hours ago, and I've skimmed through the whole book and finished reading the introductory chapter, so I admit this isn't a complete review. However, I have to say the photos and illustrations are really beautiful. The heft of this work make me recommend this purchase as a hardback and make this an example of what can't be the same with e-books or the Kindle (sorry, Amazon!). I'm looking forward to curling up with this book with some delicacies over this lousy weather weekend! Bon appetit!

Addendum: April 11, 2008 - Well, after several leisurely sit-downs, I finished this book and have to reiterate the joy I received from reading this book. Like Art History tells a story of cultures and civilizations (usually with the Elites perspective), food tells a story through time, and with greater representation across a society/culture. Loved it!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
30 of 33 people found the following review helpful By JC on November 23, 2007
Format: Hardcover
The eating of food has often had a prominent place in literature because it says so much about who's doing the eating. So it's not surprising that this assemblage of well-written academic essays on cuisines and the societies that produce them captures the reader's interest so readily. The diversity of cuisines covered both in geography and time provides a real feel for the diversity of human experience at the table (or at the Neolithic hearth). Professor Freedman's book works either as a coffee table browser or a straight read. I read it cover to cover and enjoyed it all. My own preferences are the chapters on prehistory, ancient Greece and Rome, and the development of the restaurant in the 18th century. The many pictures included are great fun.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
11 of 13 people found the following review helpful By Bruce Van Nice on January 7, 2008
Format: Hardcover
Replaying history in the context of food makes for a very engaging read. If you are really passionate about food this book offer tremendous insight into food trends world wide.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

What Other Items Do Customers Buy After Viewing This Item?