Food: The History of Taste

Food The History of Taste This richly illustrated book is the first to apply the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations past a

This richly illustrated book is the first to apply the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present Editor Paul Freedman has gathered essays by French, German, Belgian, American, and British historians to present a comprehensive, chronological history of taste frThis richly illustrated book is the first to apply the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present Editor Paul Freedman has gathered essays by French, German, Belgian, American, and British historians to present a comprehensive, chronological history of taste from prehistory to the present day The authors explore the early repertoire of sweet tastes the distinctive contributions made by classical antiquity and China the subtle, sophisticated, and varied group of food customs created by the Islamic civilizations of Iberia, the Arabian desert, Persia, and Byzantium the magnificent cuisine of the Middle Ages, influenced by Rome and adapted from Islamic Spain, Africa, and the Middle East the decisive break with highly spiced food traditions after the Renaissance and the new focus on primary ingredients and products from the New World French cuisine s rise to dominance in Europe and America the evolution of modern restaurant dining, modern agriculture, and technological developments and today s tastes, which employ few rules and exhibit a glorious eclecticism The result is the enthralling story not only of what sustains us but also of what makes us feel alive.Copub Thames Hudson

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    486 Paul Freedman
Food: The History of Taste

  1. Paul H Freedman is the Chester D Tripp Professor of History at Yale University He specializes in medieval social history, the history of Spain, the study of medieval peasantry, and medieval cuisine.His 1999 book Images of the Medieval Peasant won the Medieval Academy s prestigious Haskins Medal Professor Freedman specializes in medieval social history, the history of Spain, comparative studies of the peasantry, trade in luxury products, and history of cuisine.Freedman earned his BA at the University of California at Santa Cruz and an MLS from the School of Library and Information Studies at the University of California at Berkeley He earned a Ph.D in History at the same institution in 1978 His doctoral work focused on medieval Catalonia and how the bishop and canons interacted with the powerful and weak elements of lay society in Vic, north of Barcelona This resulted in the publication of The Diocese of Vic Tradition and Regeneration in Medieval Catalonia 1983.Freedman taught for eighteen years at Vanderbilt University before joining the Yale faculty in 1997 At Vanderbilt, he focused on the history of Catalan peasantry, papal correspondence with Catalonia and a comparative history of European seigneurial regimes He was awarded Vanderbilt s Nordhaus Teaching Prize in 1989 and was the Robert Penn Warren Humanities Center Fellow there in 1991 1992 During that time he published his second book, Origins of Peasant Servitude in Medieval Catalonia 1991.Since coming to Yale, Professor Freedman has served as Director of Undergraduate Studies in History, Director of the Medieval Studies Program and Chair of the History Department He has offered graduate seminars on the social history of the Middle Ages, church, society and politics, and agrarian studies as part of a team taught course.Freedman was a visiting fellow at the Max Planck Institut f r Geschichte in G ttingen in 2000 and was directeur d tudes Associ at the cole des Hautes tudes en Sciences Sociales in Paris in 1995 He also published his third book, Images of the Medieval Peasant 1999 and two collections of essays Church, Law and Society in Catalonia, 900 1500 and Assaigs d historia de la pagesia catalana writings on the history of the Catalan peasantry translated into Catalan.More recently Freedman edited Food The History of Taste, an illustrated collection of essays about food from prehistoric to contemporary times published by Thames Hudson London and in the US by the University of California Press 2007 His book on the demand for spices in medieval Europe was published in 2008 by Yale University Press It is entitled Out of the East Spices and the Medieval Imagination Freedman also edited two other collections with Caroline Walker Bynum, Last Things Death and the Apocalypse in the Middle Ages 1999 and with Monique Bourin, Forms of Servitude in Northern and Central Europe 2005.A Fellow of the Medieval Academy of America, Freedman is also a corresponding fellow of the Real Academia de Buenas Letras de Barcelona and of the Institut d Estudis Catalans He is a member of the American Philosophical Society and the American Academy of Arts and Sciences His honors include a 2008 cookbook award reference and technical from the International Association of Culinary Professionals for Food The History of Taste and three awards for Images of the Medieval Peasant the Haskins Medal of the Medieval Academy 2002 , the 2001 Otto Gr ndler prize given by the Medieval Institute at Western Michigan University in Kalamazoo, and the Eugene Kayden Award in the Humanities given by the University of Colorado He won the American Historical Association s Premio del Rey Prize in 1992 for The Origins of Peasant Servitude in Medieval Catalonia and shared the Medieval Academy s Van Courtlandt Elliott prize for the best first article on a medieval topic in 1981.

521 Reply to “Food: The History of Taste”

  1. This lavishly illustrated book on food through the ages is a fairly scholarly account Each of the ten sections is written by a different author, a specialist in the era and area The editor himself is a history professor, one of whose specialties is medieval cuisine Starting with hunter gatherers and early farming, the book takes us through Greece and Rome, Imperial Chine, medieval Islamic foods and customs, the European Middle Ages, post Renaissance and the foods from the new world, the changes [...]

  2. With plenty of beautiful images, each chapter by a different author paints a picture of a unique period in food history We begin with hunter gatherers proceed through geographically specific historical foodways accounts of ancient Greece, Rome, China and the Middle East, focusing so on the cuisines of Europe from the Middle Ages through the 19th Century and end with discussions of gastronomy, dining out, and the future of food While I appreciated the many works of art, material culture, and con [...]

  3. Large book no way am I interested enough to read every page I did heavily skim though and I do think it might be interesting to ppl who have curiosity for something in depth than I do.

  4. What is taste Is it that those who eat raw meat are commonly called barbarians Or that British and American cuisine is considered bland by most of the rest of the world That Hindus won t eat meat, but Mohammed called it the lordliest food of the people What makes rotten milk a delicacy in one part of the world and revolting in another And why was chili an important condiment in Central America, but failed to impress the tribes of the north T he idea that a society s soul is revealed by its cooki [...]

  5. This collection of chapters by different academic authors reflects the uneveness that comes with such an approach And there is a lot over overviewing and summarizing of the literature going on On the other hand, it s good overviewing and many of the details and quotes from original sources are very interesting There is indeed a focus on taste and in particular moments when gastronomy and the aesthetics of food become especially important to a culture The chapter on China was fascinating Definite [...]

  6. A good book with many interesting perspectives I certainly learned some very interesting things and now have some ancient cookbooks to hunt down I was hoping for insight into the how and why of taste and not just the what but I suppose that may be a difficult thing to research My one complaint about this book especially in the chapters that focus on French Cuisine is regarding the relatively large number of French words and phrases that were not translated I found it distracting and a bit diffi [...]

  7. Un periplu interesant ce porneste de la bucataria antichitatii si sfarseste analizand efectele globalizarii asupra artei culinare Un singur rand face referire la bucataria romaneasca Mouzakkas urile din bucatariile lui restaurantului Romano s din Londra sunt cele mai bune pe care le am mancat in afara Bucurestiului O recomand oricarui gurmand Vei descoperi cu siguranta foarte multe lucruri noi despre evolutia bucatariei.

  8. Not terribly coherent as a collection, but very informative I would not describe it as entertaining, but each chapter was interesting, well researched, and deliciously detailed Suitable for long reading but less useful as impromptu reference.

  9. A big and beautiful book of essays and photos, chronicling the history of food and taste The essays are written by various authors so some are interesting than others.

  10. Although academic, this book is written in a most accessible style I found each essay engrossing and well written Great bibliography I ve read Being Dead Is No Excuse as a result of said bib

  11. This was a birthday present, and I gotta say, I LERVE it The essays are fantastic, and the thing itself is gorgeous My foodie heart rejoices.

  12. Reading this for one of my classes Thought it would be boring but in essence it actually ties everything together about how and why we cook the way we do today Great book.

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