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Food

Food

The History of Taste (California Studies in Food and Culture)
Cookbooks & FoodHistory
Pages
368
Published
2007
Language
English

Synopsis

This illustrated book explores the history of food and dining, drawing on discoveries from a new generation of food historians. It compiles essays from French, German, Belgian, American, and British scholars to offer a comprehensive, chronological account of taste from prehistory to the present day. Readers will discover how culinary traditions evolved across diverse civilizations, from ancient times to the rise of modern cuisine.

Prose complexity
7/10

Vibe

InformativeIntellectualComplex

Genres

Cookbooks & Food History Food

About the author

P
Paul Freedman

Paul Freedman is a historian whose interests span medieval European history and American food culture. He's the author of books such as The Origins of Peasant Servitude in Medieval Catalonia and Ten Restaurants That Changed America, providing readers with detailed historical accounts.