Food: The History of Taste / Edition 1

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Overview


"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

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Editorial Reviews

Chow

“A richly illustrated historical journey examining why we’ve eaten what we’ve eaten from prehistoric times to today.”
Choice

“A lavishly illustrated hybrid reader and coffee-table book that provides a consumption-oriented food history.”
Gregory Cowles
…a weirdly fascinating survey of dietary habits stretching from prehistoric barbecues right up to the "molecular" menu at El Bulli…the essays are generously illustrated with photographs and paintings like Boucher's "Feast of the Chinese Emperor"; not quite a coffee-table book, this feels more like one of those glossy textbooks you can't bring yourself to ditch after college. But its real virtue lies in the big picture. Contributor after contributor links diet to class, colonialism, politics, religion…
—The New York Times
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Product Details

  • ISBN-13: 9780520254763
  • Publisher: University of California Press
  • Publication date: 11/7/2007
  • Series: California Studies in Food and Culture Series
  • Edition description: New Edition
  • Edition number: 1
  • Pages: 368
  • Sales rank: 405,450
  • Product dimensions: 7.88 (w) x 10.00 (h) x 1.50 (d)

Meet the Author


Paul Freedman is Professor of History at Yale University and author of Spices in the Middle Ages among many other books.
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