Food : the history of taste / edited by Paul Freedman.
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- Freedman, Paul, 1949-
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Alternativt namn: Freedman, Paul H., 1949-
- ISBN 9780520254763
- Publicerad: Berkeley : University of California Press, c2007.
- Engelska 368 p.
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Serie: California studies in food and culture ; 21
- Relaterad länk:
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http://www.loc.gov/c... (Table of contents only)
Innehållsförteckning
Ämnesord
Stäng
- 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)
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