Coverart for item
The Resource Food : a culinary history from antiquity to the present, under the direction of Jean-Louis Flandrin and Massimo Montanari ; English edition by Albert Sonnenfeld ; translated by Clarissa Botsford, Arthur Goldhammer, Charles Lambert, Frances M. L�opez-Morillas, and Sylvia Stevens, (electronic resource)

Food : a culinary history from antiquity to the present, under the direction of Jean-Louis Flandrin and Massimo Montanari ; English edition by Albert Sonnenfeld ; translated by Clarissa Botsford, Arthur Goldhammer, Charles Lambert, Frances M. L�opez-Morillas, and Sylvia Stevens, (electronic resource)

Label
Food : a culinary history from antiquity to the present
Title
Food
Title remainder
a culinary history from antiquity to the present
Statement of responsibility
under the direction of Jean-Louis Flandrin and Massimo Montanari ; English edition by Albert Sonnenfeld ; translated by Clarissa Botsford, Arthur Goldhammer, Charles Lambert, Frances M. L�opez-Morillas, and Sylvia Stevens
Creator
Contributor
Subject
Language
  • eng
  • fre
  • eng
Member of
Cataloging source
AU@
http://bibfra.me/vocab/lite/collectionName
Histoire de l'alimentation
Dewey number
641.3009
Language note
Translated from French
LC call number
TX353
LC item number
.H52513 2013
NLM call number
TX 353
NLM item number
H673 2013
http://library.link/vocab/relatedWorkOrContributorDate
  • 1931-2001
  • 1949-
http://library.link/vocab/relatedWorkOrContributorName
  • Flandrin, Jean-Louis
  • Montanari, Massimo
  • Sonnenfeld, Albert
Series statement
European perspectives
http://library.link/vocab/subjectName
  • Food
  • Diet
  • Feeding Behavior
  • Food Industry
Label
Food : a culinary history from antiquity to the present, under the direction of Jean-Louis Flandrin and Massimo Montanari ; English edition by Albert Sonnenfeld ; translated by Clarissa Botsford, Arthur Goldhammer, Charles Lambert, Frances M. L�opez-Morillas, and Sylvia Stevens, (electronic resource)
Instantiates
Publication
Note
This translation originally published: 1999
Bibliography note
Includes bibliographical references and index
Contents
  • Machine generated contents note: pt. ONE PREHISTORY AND EARLY CIVILIZATIONS -- Introduction The Humanization of Eating Behaviors / Jean-Louis Flandrin -- ch. 1 Feeding Strategies in Prehistoric Times / Catherine Perles -- ch. 2 The Social Function of Banquets in the Earliest Civilizations / Francis Joannes -- ch. 3 Food Culture in Ancient Egypt / Edda Bresciani -- ch. 4 Biblical Reasons: The Dietary Rules of the Ancient Hebrews / Jean Soler -- ch. 5 The Phoenicians and the Carthaginians: The Early Mediterranean Diet / Antonella Spano Giammellaro -- pt. TWO THE CLASSICAL WORLD -- Introduction Food Systems and Models of Civilization / Massimo Montanari -- ch. 6 Urban and Rural Diets in Greece / Marie-Claire Amouretti -- ch. 7 Greek Meals: A Civic Ritual / Pauline Schmitt-Pantel -- ch. 8 The Culture of the Symposium / Massimo Vetta -- ch. 9 The Diet of the Etruscans / Giuseppe Sassatelli -- ch. 10 The Grammar of Roman Dining / Florence Dupont --
  • Contents note continued: ch. 11 The Broad Bean and the Moray: Social Hierarchies and Food in Rome / Mireille Corbier -- ch. 12 Diet and Medicine in the Ancient World / Innocenzo Mazzini -- ch. 13 The Food of Others / Oddone Longo -- pt. THREE FROM THE LATE CLASSICAL PERIOD TO THE EARLY MIDDLE AGES (5TH--10TH CENTURIES) -- Introduction Romans, Barbarians, Christians: The Dawn of European Food Culture / Massimo Montanari -- ch. 14 Production Structures and Food Systems in the Early Middle Ages / Massimo Montanari -- ch. 15 Peasants, Warriors, Priests: Images of Society and Styles of Diet / Massimo Montanari -- pt. FOUR WESTERNERS AND OTHERS -- Introduction Food Models and Cultural Identity / Massimo Montanari -- ch. 16 Christians of the East: Rules and Realities of the Byzantine Diet / Ewald Kislinger -- ch. 17 Arab Cuisine and Its Contribution to European Culture / Bernard Rosenberger --
  • Contents note continued: ch. 18 Mediterranean Jewish Diet and Traditions in the Middle Ages / Miguel-Angel Motis Dolader -- pt. FIVE THE LATE MIDDLE AGES (11TH--14TH CENTURIES) -- Introduction Toward a New Dietary Balance / Massimo Montanari -- ch. 19 Society, Food, and Feudalism / Antoni Riera-Melis -- ch. 20 Self-Sufficiency and the Market: Rural and Urban Diet in the Middle Ages / Alfio Cortonesi -- ch. 21 Food Trades / Francoise Desportes -- ch. 22 The Origins of Public Hostelries in Europe / Hans Conrad Peyer -- ch. 23 Medieval Cooking / Bruno Laurioux -- ch. 24 Food and Social Classes in Late Medieval and Renaissance Italy / Allen J. Grieco -- ch. 25 Seasoning, Cooking, and Dietetics in the Late Middle Ages / Jean-Louis Flandrin -- ch. 26 "Mind Your Manners": Etiquette at the Table / Daniela Romagnoli -- ch. 27 From Hearth to Table: Late Medieval Cooking Equipment / Francoise Piponnier -- pt. SIX THE EUROPE OF NATION-STATES (15TH--18TH CENTURIES) --
  • Contents note continued: Introduction The Early Modern Period / Jean-Louis Flandrin -- ch. 28 Growing Without Knowing Why: Production, Demographics, and Diet / Michel Morineau -- ch. 29 Colonial Beverages and the Consumption of Sugar / Alain Huetz de Lemps -- ch. 30 Printing the Kitchen: French Cookbooks, 1480--1800 / Mary Hyman -- ch. 31 Dietary Choices and Culinary Technique, 1500--1800 / Jean-Louis Flandrin -- ch. 32 From Dietetics to Gastronomy: The Liberation of the Gourmet / Jean-Louis Flandrin -- pt. SEVEN THE CONTEMPORARY PERIOD (19TH AND 20TH CENTURIES) -- Introduction From Industrial Revolution to Industrial Food / Jean-Louis Flandrin -- ch. 33 The Transformation of the European Diet / Jean-Louis Flandrin -- ch. 34 The Invasion of Foreign Foods / Yves Pehaut -- ch. 35 The Rise of the Restaurant / Jean-Robert Pitte -- ch. 36 The Food Industry and New Preservation Techniques / Giorgio Pedrocco -- ch. 37 The Taste for Canned and Preserved Food / Alberto Capatti --
  • Contents note continued: ch. 38 The Emergence of Regional Cuisines / Julia Csergo -- ch. 39 The Perils of Abundance: Food, Health, and Morality in American History / Harvey A. Levenstein -- ch. 40 The "McDonaldization" of Culture / Claude Fischler -- CONCLUSION -- Today and Tomorrow / Massimo Montanari
  • Machine generated contents note: pt. ONE PREHISTORY AND EARLY CIVILIZATIONS -- Introduction The Humanization of Eating Behaviors / Jean-Louis Flandrin -- ch. 1 Feeding Strategies in Prehistoric Times / Catherine Perles -- ch. 2 The Social Function of Banquets in the Earliest Civilizations / Francis Joannes -- ch. 3 Food Culture in Ancient Egypt / Edda Bresciani -- ch. 4 Biblical Reasons: The Dietary Rules of the Ancient Hebrews / Jean Soler -- ch. 5 The Phoenicians and the Carthaginians: The Early Mediterranean Diet / Antonella Spano Giammellaro -- pt. TWO THE CLASSICAL WORLD -- Introduction Food Systems and Models of Civilization / Massimo Montanari -- ch. 6 Urban and Rural Diets in Greece / Marie-Claire Amouretti -- ch. 7 Greek Meals: A Civic Ritual / Pauline Schmitt-Pantel -- ch. 8 The Culture of the Symposium / Massimo Vetta -- ch. 9 The Diet of the Etruscans / Giuseppe Sassatelli -- ch. 10 The Grammar of Roman Dining / Florence Dupont --
  • Contents note continued: ch. 11 The Broad Bean and the Moray: Social Hierarchies and Food in Rome / Mireille Corbier -- ch. 12 Diet and Medicine in the Ancient World / Innocenzo Mazzini -- ch. 13 The Food of Others / Oddone Longo -- pt. THREE FROM THE LATE CLASSICAL PERIOD TO THE EARLY MIDDLE AGES (5TH--10TH CENTURIES) -- Introduction Romans, Barbarians, Christians: The Dawn of European Food Culture / Massimo Montanari -- ch. 14 Production Structures and Food Systems in the Early Middle Ages / Massimo Montanari -- ch. 15 Peasants, Warriors, Priests: Images of Society and Styles of Diet / Massimo Montanari -- pt. FOUR WESTERNERS AND OTHERS -- Introduction Food Models and Cultural Identity / Massimo Montanari -- ch. 16 Christians of the East: Rules and Realities of the Byzantine Diet / Ewald Kislinger -- ch. 17 Arab Cuisine and Its Contribution to European Culture / Bernard Rosenberger --
  • Contents note continued: ch. 18 Mediterranean Jewish Diet and Traditions in the Middle Ages / Miguel-Angel Motis Dolader -- pt. FIVE THE LATE MIDDLE AGES (11TH--14TH CENTURIES) -- Introduction Toward a New Dietary Balance / Massimo Montanari -- ch. 19 Society, Food, and Feudalism / Antoni Riera-Melis -- ch. 20 Self-Sufficiency and the Market: Rural and Urban Diet in the Middle Ages / Alfio Cortonesi -- ch. 21 Food Trades / Francoise Desportes -- ch. 22 The Origins of Public Hostelries in Europe / Hans Conrad Peyer -- ch. 23 Medieval Cooking / Bruno Laurioux -- ch. 24 Food and Social Classes in Late Medieval and Renaissance Italy / Allen J. Grieco -- ch. 25 Seasoning, Cooking, and Dietetics in the Late Middle Ages / Jean-Louis Flandrin -- ch. 26 "Mind Your Manners": Etiquette at the Table / Daniela Romagnoli -- ch. 27 From Hearth to Table: Late Medieval Cooking Equipment / Francoise Piponnier -- pt. SIX THE EUROPE OF NATION-STATES (15TH--18TH CENTURIES) --
  • Contents note continued: Introduction The Early Modern Period / Jean-Louis Flandrin -- ch. 28 Growing Without Knowing Why: Production, Demographics, and Diet / Michel Morineau -- ch. 29 Colonial Beverages and the Consumption of Sugar / Alain Huetz de Lemps -- ch. 30 Printing the Kitchen: French Cookbooks, 1480--1800 / Mary Hyman -- ch. 31 Dietary Choices and Culinary Technique, 1500--1800 / Jean-Louis Flandrin -- ch. 32 From Dietetics to Gastronomy: The Liberation of the Gourmet / Jean-Louis Flandrin -- pt. SEVEN THE CONTEMPORARY PERIOD (19TH AND 20TH CENTURIES) -- Introduction From Industrial Revolution to Industrial Food / Jean-Louis Flandrin -- ch. 33 The Transformation of the European Diet / Jean-Louis Flandrin -- ch. 34 The Invasion of Foreign Foods / Yves Pehaut -- ch. 35 The Rise of the Restaurant / Jean-Robert Pitte -- ch. 36 The Food Industry and New Preservation Techniques / Giorgio Pedrocco -- ch. 37 The Taste for Canned and Preserved Food / Alberto Capatti --
  • Contents note continued: ch. 38 The Emergence of Regional Cuisines / Julia Csergo -- ch. 39 The Perils of Abundance: Food, Health, and Morality in American History / Harvey A. Levenstein -- ch. 40 The "McDonaldization" of Culture / Claude Fischler -- CONCLUSION -- Today and Tomorrow / Massimo Montanari
Control code
OCM1bookssj0001705737
Dimensions
26 cm.
Dimensions
unknown
Edition
Paperback edition.
Extent
xviii, 592 pages
Governing access note
License restrictions may limit access
Isbn
9780231111553
Isbn Type
(pbk. : alk. paper)
Other physical details
illustrations
Specific material designation
remote
System control number
(WaSeSS)ssj0001705737
Label
Food : a culinary history from antiquity to the present, under the direction of Jean-Louis Flandrin and Massimo Montanari ; English edition by Albert Sonnenfeld ; translated by Clarissa Botsford, Arthur Goldhammer, Charles Lambert, Frances M. L�opez-Morillas, and Sylvia Stevens, (electronic resource)
Publication
Note
This translation originally published: 1999
Bibliography note
Includes bibliographical references and index
Contents
  • Machine generated contents note: pt. ONE PREHISTORY AND EARLY CIVILIZATIONS -- Introduction The Humanization of Eating Behaviors / Jean-Louis Flandrin -- ch. 1 Feeding Strategies in Prehistoric Times / Catherine Perles -- ch. 2 The Social Function of Banquets in the Earliest Civilizations / Francis Joannes -- ch. 3 Food Culture in Ancient Egypt / Edda Bresciani -- ch. 4 Biblical Reasons: The Dietary Rules of the Ancient Hebrews / Jean Soler -- ch. 5 The Phoenicians and the Carthaginians: The Early Mediterranean Diet / Antonella Spano Giammellaro -- pt. TWO THE CLASSICAL WORLD -- Introduction Food Systems and Models of Civilization / Massimo Montanari -- ch. 6 Urban and Rural Diets in Greece / Marie-Claire Amouretti -- ch. 7 Greek Meals: A Civic Ritual / Pauline Schmitt-Pantel -- ch. 8 The Culture of the Symposium / Massimo Vetta -- ch. 9 The Diet of the Etruscans / Giuseppe Sassatelli -- ch. 10 The Grammar of Roman Dining / Florence Dupont --
  • Contents note continued: ch. 11 The Broad Bean and the Moray: Social Hierarchies and Food in Rome / Mireille Corbier -- ch. 12 Diet and Medicine in the Ancient World / Innocenzo Mazzini -- ch. 13 The Food of Others / Oddone Longo -- pt. THREE FROM THE LATE CLASSICAL PERIOD TO THE EARLY MIDDLE AGES (5TH--10TH CENTURIES) -- Introduction Romans, Barbarians, Christians: The Dawn of European Food Culture / Massimo Montanari -- ch. 14 Production Structures and Food Systems in the Early Middle Ages / Massimo Montanari -- ch. 15 Peasants, Warriors, Priests: Images of Society and Styles of Diet / Massimo Montanari -- pt. FOUR WESTERNERS AND OTHERS -- Introduction Food Models and Cultural Identity / Massimo Montanari -- ch. 16 Christians of the East: Rules and Realities of the Byzantine Diet / Ewald Kislinger -- ch. 17 Arab Cuisine and Its Contribution to European Culture / Bernard Rosenberger --
  • Contents note continued: ch. 18 Mediterranean Jewish Diet and Traditions in the Middle Ages / Miguel-Angel Motis Dolader -- pt. FIVE THE LATE MIDDLE AGES (11TH--14TH CENTURIES) -- Introduction Toward a New Dietary Balance / Massimo Montanari -- ch. 19 Society, Food, and Feudalism / Antoni Riera-Melis -- ch. 20 Self-Sufficiency and the Market: Rural and Urban Diet in the Middle Ages / Alfio Cortonesi -- ch. 21 Food Trades / Francoise Desportes -- ch. 22 The Origins of Public Hostelries in Europe / Hans Conrad Peyer -- ch. 23 Medieval Cooking / Bruno Laurioux -- ch. 24 Food and Social Classes in Late Medieval and Renaissance Italy / Allen J. Grieco -- ch. 25 Seasoning, Cooking, and Dietetics in the Late Middle Ages / Jean-Louis Flandrin -- ch. 26 "Mind Your Manners": Etiquette at the Table / Daniela Romagnoli -- ch. 27 From Hearth to Table: Late Medieval Cooking Equipment / Francoise Piponnier -- pt. SIX THE EUROPE OF NATION-STATES (15TH--18TH CENTURIES) --
  • Contents note continued: Introduction The Early Modern Period / Jean-Louis Flandrin -- ch. 28 Growing Without Knowing Why: Production, Demographics, and Diet / Michel Morineau -- ch. 29 Colonial Beverages and the Consumption of Sugar / Alain Huetz de Lemps -- ch. 30 Printing the Kitchen: French Cookbooks, 1480--1800 / Mary Hyman -- ch. 31 Dietary Choices and Culinary Technique, 1500--1800 / Jean-Louis Flandrin -- ch. 32 From Dietetics to Gastronomy: The Liberation of the Gourmet / Jean-Louis Flandrin -- pt. SEVEN THE CONTEMPORARY PERIOD (19TH AND 20TH CENTURIES) -- Introduction From Industrial Revolution to Industrial Food / Jean-Louis Flandrin -- ch. 33 The Transformation of the European Diet / Jean-Louis Flandrin -- ch. 34 The Invasion of Foreign Foods / Yves Pehaut -- ch. 35 The Rise of the Restaurant / Jean-Robert Pitte -- ch. 36 The Food Industry and New Preservation Techniques / Giorgio Pedrocco -- ch. 37 The Taste for Canned and Preserved Food / Alberto Capatti --
  • Contents note continued: ch. 38 The Emergence of Regional Cuisines / Julia Csergo -- ch. 39 The Perils of Abundance: Food, Health, and Morality in American History / Harvey A. Levenstein -- ch. 40 The "McDonaldization" of Culture / Claude Fischler -- CONCLUSION -- Today and Tomorrow / Massimo Montanari
  • Machine generated contents note: pt. ONE PREHISTORY AND EARLY CIVILIZATIONS -- Introduction The Humanization of Eating Behaviors / Jean-Louis Flandrin -- ch. 1 Feeding Strategies in Prehistoric Times / Catherine Perles -- ch. 2 The Social Function of Banquets in the Earliest Civilizations / Francis Joannes -- ch. 3 Food Culture in Ancient Egypt / Edda Bresciani -- ch. 4 Biblical Reasons: The Dietary Rules of the Ancient Hebrews / Jean Soler -- ch. 5 The Phoenicians and the Carthaginians: The Early Mediterranean Diet / Antonella Spano Giammellaro -- pt. TWO THE CLASSICAL WORLD -- Introduction Food Systems and Models of Civilization / Massimo Montanari -- ch. 6 Urban and Rural Diets in Greece / Marie-Claire Amouretti -- ch. 7 Greek Meals: A Civic Ritual / Pauline Schmitt-Pantel -- ch. 8 The Culture of the Symposium / Massimo Vetta -- ch. 9 The Diet of the Etruscans / Giuseppe Sassatelli -- ch. 10 The Grammar of Roman Dining / Florence Dupont --
  • Contents note continued: ch. 11 The Broad Bean and the Moray: Social Hierarchies and Food in Rome / Mireille Corbier -- ch. 12 Diet and Medicine in the Ancient World / Innocenzo Mazzini -- ch. 13 The Food of Others / Oddone Longo -- pt. THREE FROM THE LATE CLASSICAL PERIOD TO THE EARLY MIDDLE AGES (5TH--10TH CENTURIES) -- Introduction Romans, Barbarians, Christians: The Dawn of European Food Culture / Massimo Montanari -- ch. 14 Production Structures and Food Systems in the Early Middle Ages / Massimo Montanari -- ch. 15 Peasants, Warriors, Priests: Images of Society and Styles of Diet / Massimo Montanari -- pt. FOUR WESTERNERS AND OTHERS -- Introduction Food Models and Cultural Identity / Massimo Montanari -- ch. 16 Christians of the East: Rules and Realities of the Byzantine Diet / Ewald Kislinger -- ch. 17 Arab Cuisine and Its Contribution to European Culture / Bernard Rosenberger --
  • Contents note continued: ch. 18 Mediterranean Jewish Diet and Traditions in the Middle Ages / Miguel-Angel Motis Dolader -- pt. FIVE THE LATE MIDDLE AGES (11TH--14TH CENTURIES) -- Introduction Toward a New Dietary Balance / Massimo Montanari -- ch. 19 Society, Food, and Feudalism / Antoni Riera-Melis -- ch. 20 Self-Sufficiency and the Market: Rural and Urban Diet in the Middle Ages / Alfio Cortonesi -- ch. 21 Food Trades / Francoise Desportes -- ch. 22 The Origins of Public Hostelries in Europe / Hans Conrad Peyer -- ch. 23 Medieval Cooking / Bruno Laurioux -- ch. 24 Food and Social Classes in Late Medieval and Renaissance Italy / Allen J. Grieco -- ch. 25 Seasoning, Cooking, and Dietetics in the Late Middle Ages / Jean-Louis Flandrin -- ch. 26 "Mind Your Manners": Etiquette at the Table / Daniela Romagnoli -- ch. 27 From Hearth to Table: Late Medieval Cooking Equipment / Francoise Piponnier -- pt. SIX THE EUROPE OF NATION-STATES (15TH--18TH CENTURIES) --
  • Contents note continued: Introduction The Early Modern Period / Jean-Louis Flandrin -- ch. 28 Growing Without Knowing Why: Production, Demographics, and Diet / Michel Morineau -- ch. 29 Colonial Beverages and the Consumption of Sugar / Alain Huetz de Lemps -- ch. 30 Printing the Kitchen: French Cookbooks, 1480--1800 / Mary Hyman -- ch. 31 Dietary Choices and Culinary Technique, 1500--1800 / Jean-Louis Flandrin -- ch. 32 From Dietetics to Gastronomy: The Liberation of the Gourmet / Jean-Louis Flandrin -- pt. SEVEN THE CONTEMPORARY PERIOD (19TH AND 20TH CENTURIES) -- Introduction From Industrial Revolution to Industrial Food / Jean-Louis Flandrin -- ch. 33 The Transformation of the European Diet / Jean-Louis Flandrin -- ch. 34 The Invasion of Foreign Foods / Yves Pehaut -- ch. 35 The Rise of the Restaurant / Jean-Robert Pitte -- ch. 36 The Food Industry and New Preservation Techniques / Giorgio Pedrocco -- ch. 37 The Taste for Canned and Preserved Food / Alberto Capatti --
  • Contents note continued: ch. 38 The Emergence of Regional Cuisines / Julia Csergo -- ch. 39 The Perils of Abundance: Food, Health, and Morality in American History / Harvey A. Levenstein -- ch. 40 The "McDonaldization" of Culture / Claude Fischler -- CONCLUSION -- Today and Tomorrow / Massimo Montanari
Control code
OCM1bookssj0001705737
Dimensions
26 cm.
Dimensions
unknown
Edition
Paperback edition.
Extent
xviii, 592 pages
Governing access note
License restrictions may limit access
Isbn
9780231111553
Isbn Type
(pbk. : alk. paper)
Other physical details
illustrations
Specific material designation
remote
System control number
(WaSeSS)ssj0001705737

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