This book is the first to apply discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present. Including essays by French, German, Belgian, American, and British historians, this publication presents a comprehensive, chronological history of taste. The story begins with the early repertoire of sweet tastes and the distinctive contributions made by classical antiquity and China. Next, the reader will enjoy the subtle, sophisticated, and varied group of food customs created by the Islamic civilizations of Iberia, the Arabian desert, Persia, and Byzantium, followed by the magnificent cuisine of the Middle Ages, influenced by Rome and adapted from Islamic Spain, Africa, and the Middle East. After the Renaissance there was a decisive break with highly spiced food traditions, and the new focus was on the primary ingredients and products from the New World. Finally, this publication discusses French cuisine’s rise to dominance in Europe and America, along with the evolution of modern restaurant dining, modern agriculture, and technological developments that contribute to the eclectic tastes enjoyed in food today. Richly illustrated with paintings, photographs, and graphics from throughout history, this book tells the enthralling story of what not only sustains us, but also makes us feel alive.

368 pages, 239 illustrations (99 in full color), 7 7/8 in. x 10 in. Hardcover.

This item is currently out of stock. Please note that you may receive an "item backordered" message on your order confirmation email.

Food: The History of Taste
03-020344
Member Price: $35.95 each
Non-Member Price: $39.95 each


Quantity: