Join Amazon Prime and ship Two-Day for free and Overnight for $3.99. Already a member? Sign in.
|
|||||||||||||
Frequently Bought Together
Customers Who Bought This Item Also Bought
The Invention of the Restaurant: Paris and Modern Gastronomic Culture (Harvard Historical Studies) by Rebecca L. Spang  (1)
$15.25
|
Haute Cuisine: How the French Invented the Culinary Profession by Amy B. Trubek  (3)
$18.95
|
Food: The History of Taste (California Studies in Food and Culture) by Paul Freedman (4)
$26.37
|
Food Is Culture (Arts and Traditions of the Table: Perspectives on Culinary History) by Massimo Montanari (1)
$18.80
|
The Physiology of Taste or Meditations on Transcendental Gastronomy by M. F. K. Fisher  (9)
|
Editorial Reviews
From Library Journal
This stimulating book is a welcome addition to the new academic discipline of food history. The author does not merely describe the differences in the tastes in England and France. Instead, he takes on the more difficult task of trying to explain those national differences, and to understand ``how social groups develop standards of taste.'' His topics include ``Fasting, Gluttony, the Church and the State,'' ``Puritanism and Food,'' ``Male Chefs and Women Cooks,'' ``Women's Magazines,'' and a really masterly discussion of early English cookbooks and manuscripts. This book is well written, scholarly, and provocative; no reader interested in food history could ask for more. Joyce S. Toomre, Russian Research Ctr., Harvard Univ.
Copyright 1985 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
This stimulating book is a welcome addition to the new academic discipline of food history. The author does not merely describe the differences in the tastes in England and France. Instead, he takes on the more difficult task of trying to explain those national differences, and to understand ``how social groups develop standards of taste.'' His topics include ``Fasting, Gluttony, the Church and the State,'' ``Puritanism and Food,'' ``Male Chefs and Women Cooks,'' ``Women's Magazines,'' and a really masterly discussion of early English cookbooks and manuscripts. This book is well written, scholarly, and provocative; no reader interested in food history could ask for more. Joyce S. Toomre, Russian Research Ctr., Harvard Univ.
Copyright 1985 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Product Details
|