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

~ Jean-Louis Flandrin (Contributor), Massimo Montanari (Contributor), Albert Sonnenfeld (Contributor) "When and how did the eating behavior of human beings diverge from that of other animal species?..." (more)
Key Phrases: old dietetics, colonial beverages, culinary treatises, Middle Ages, United States, World War (more...)

Editorial Reviews

From School Library Journal

YA-The editors have diligently researched and presented the evolution of food, meals, and eating customs from the first prehistoric hunters to the fast-food chains of today, and show how they all have had an impact on culture in general. The fact that social status, geography, diseases, families, and religion have influenced the history of food is also covered. For example, the Black Plague is credited for the use of individual portions rather than a community plate. The chronologically arranged essays are written by different experts in the fields. While the emphasis is strongly European, some Asian influences are mentioned. Although written in a sophisticated manner, this is a thorough, up-to-date overview of a universally appealing topic.
Myra Tabish, W. T. Woodson High School, Fairfax, VA
Copyright 2000 Reed Business Information, Inc. --This text refers to the Hardcover edition.

From Library Journal

This English-language edition of L'Histoire de l'alimentation (1996) is an entertaining and informative addition to the study of food and the customs that surround it. The 40 essays comprising this volume were written by historians from various countries and focus primarily on the food history of Europe. The essays are arranged by time period, from prehistoric to modern times, with the bulk of the work concentrating on the medieval period and before. Introductory essays for each section provide a brief overview of the time period and its issues. This is an excellent compilation of consistently well-written articles on a wide range of topics, including the dietary rules of the ancient Hebrews, the origins of the restaurant, and the contribution of Arab cooking to European culture. Recommended for anyone interested in European social history in general and food history in particular. [Bibliographical references and index not seen.]AMary Martin, Manchester, N.
-AMary Martin, Manchester, NH
Copyright 1999 Reed Business Information, Inc. --This text refers to the Hardcover edition.

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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: 9.3 x 7 x 1.4 inches
• Shipping Weight: 2.2 pounds (View shipping rates and policies)
• Average Customer Review: 2.7 out of 5 stars  See all reviews (24 customer reviews)
• Amazon.com Sales Rank: #531,908 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

33 of 37 people found the following review helpful:

5.0 out of 5 stars Excellent overview of eating habits of Europe, July 25, 2000

By	cityg (USA) - See all my reviews

This review is from: Food (Hardcover)

This book is an excellent scholarly look at the eating habits of civilizations of the past leading up to modern Europe. This book covers the history of food from a civilization standpoint, rather than covering it on a food item by item basis. For example, it covers what a people such as the Romans ate and how it was prepared and gathered, rather than tell you everything about the history of asparagus or some other food.

If there were anything I would say against this book, it would be that I would like it to have covered the history of food on continents other than Europe. Though, the book made no claims to cover anything but Europe.

23 of 28 people found the following review helpful:

5.0 out of 5 stars A unique and fascinating historical compendium., February 3, 2000

By	Midwest Book Review (Oregon, WI USA) - See all my reviews

This review is from: Food (Hardcover)

Feasts of the ancient and modern culinary dining alike are considered in this extensive survey of food customs and food in different cultures. From the evolution of classic recipes to the origins of foods now known the world over, this provides a lively yet scholarly history of food from prehistory to modern times. Recommended for culinary school collections.

14 of 17 people found the following review helpful:

2.0 out of 5 stars Disappointing, March 28, 2003

By	sabine1215 (Brooklyn, ny United States) - See all my reviews

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.