Food : the history of taste / edited by Paul Freedman.

• Introduction: A new history of cuisine / Paul Freedman -- Hunter-gatherers and the first farmers: the evolution of taste in prehistory / Alan K. Outram -- The good things that lay at hand: tastes of ancient Greece and Rome / Veronika Grimm -- The quest for perfect balance: taste and gastronomy in imperial China / Joanna Waley-Cohen -- The pleasures of consumption: the birth of medieval Islamic cuisine / H. D. Miller -- Feasting and fasting: food and taste in Europe in the Middle Ages / C. M. Woolgar -- New worlds, new tastes: food fashions after the Renaissance / Brian Cowan -- The birth of the modern consumer age: food innovations from 1800 / Hans J. Teuteberg -- Chefs, gourmets and gourmands: French cuisine in the 19th and 20th centuries / Alain Drouard -- Dining out: the development of the restaurant / Elliott Shore -- Novelty and tradition: the new landscape for gastronomy / Peter Scholliers.

Ämnesord

Matvanor  -- historia (sao)

Food  -- History. (LCSH)

Food habits  -- History. (LCSH)

Eetcultuur.  (gtt)

Gastronomie.  (gtt)

Mat och dryck  -- historia (sao)

Indexterm och SAB-rubrik

Qca Mat och dryck

Klassifikation

TX353 (LCC)

641.3 (DDC)

49.25 (bcl)

Qca (kssb/8)