[ Read Online Food: The History of Taste Ø young-adult-romance PDF ] by Paul Freedman Ñ Only at the start of this one we re still in prehistoric times but already I am finding it fascinating.
Very nice fairly comprehensive survey of food throughout the world and throughout the ages, with lots of beautiful, mostly colored, illustrations Much than a coffee table book, but the illustrations alone are worth paging through the book I am happy to have it on my food and cooking bookshelves and recommend it to others with similar curiosities about food in our world.
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 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 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 difficult to get through those parts of the book.
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 cooking has, in fact, been with us since earliest times, Paul Freedman writes in his introduction to this fascinating and beautiful volume But this is not a book about the history of cooking although there is plenty of that too it s a study of how people in different cultures have thought about food, and how they have treated it in daily life After all, civilization s triumvirate of glories include painting, poetry and gastronomy.
But life wasn t always so rich In prehistory, humans most likely scavenged to fill their bellies, and the concept of rotten is a relative one As soon as tribes began to settle, however, a connection between social status and food arose Fresh food was a luxury in the Middle Ages, and although wine, oil, and grain were the gods most cherished gifts to Greeks, cheese and salt were rare.
In Imperial China, the choice of food was both practical and symbolic Although not quite one of the Seven Deadly Sins, excessive eating was strongly discouraged in moral literature and practice Moderation and balance were the rule fan, for the rice, meaning to fill, and cai meaning to flavor Ying signified the cooling aspect of an ingredient, and yang the heating Classical Greece had a similar philosophy of cuisine probably imported from China , and named four humors blood, black bile, yellow bile, phlegm and their essences heat, cold, dry, moist Medieval Europe resurrected the idea and ran with it, suggesting that the universe consisted of only four elements and that digestion was a form of cooking.
New World exploration brought the miracle of the potato about the same time as Europeans settled on table manners It is boorish to plunge your hands into sauced dishes, Erasmus said But it was industrialization that really changed the world, as it hugely affected the way poor people ate Prior to the 1800s, food for the majority was scarce, diluted, and poorly prepared Industrialization brought life saving advances in processing, preservation, and transportation For the first time in history, people could fill themselves without emptying their pockets.
Color plates and captions delight and illustrate the informed and absorbing essays in Food The History of Taste, making this an excellent book for the reference shelf, for the cook, for the gift giver ForeWord Magazine 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.
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.
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.



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 consumer culture throughout the book, I think I preferred Fernandez Armesto s Near a Thousand Tables A History of Food for a thematic overview of food history As a collection of chapters from different scholars, this work lacks the cohesion and delightfully linear quality of Fernandez Armesto s work.
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 Definitely worth a read if you can handle the academic tone although it s not overly theoretical this is a book for the middlebrow reader and don t have expectations for tons of amazing food writing.