New York Columbia University Press 1999 Hard cover New. Sewn binding. Cloth over boards. 624 p. Contains: Unspecified. European Perspectives: A Social Thought and Cultural Criticism.

ISBN10: 0231111541, ISBN13: 9780231111546, [publisher: Columbia University Press] Hardcover First Edition Book is in NEW condition. Satisfaction Guaranteed! Fast Customer Service!!
[Suffolk, United Kingdom] [Publication Year: 1999]
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Columbia University Press , pp. 624 . Hardback. New. Columbia University Press ISBN 0231111541 9780231111546 [US]

ISBN10: 0231111541, ISBN13: 9780231111546, [publisher: Columbia University Press] Hardcover
[Dallas, TX, U.S.A.] [Publication Year: 1999]

ISBN10: 0231111541, ISBN13: 9780231111546, [publisher: Columbia University Press] Hardcover Exploring culinary evolution and eating habits in a cornucopia of cultures from ancient Mesopotamia to modern America and from the Byzantine Empire to Jewish Mediterranean culture in the Middle Ages, Food: A Culinary History is a rich banquet for readers. .
[Greven, Germany] [Publication Year: 1999]
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ISBN10: 0231111541, ISBN13: 9780231111546, [publisher: Columbia University Press] Hardcover First Edition Special order direct from the distributor
[Victoria, BC, Canada] [Publication Year: 1999]

Columbia Univ Pr, Date: 1999. Hardcover. New. 592 pages. 10.00x7.00x1.75 inches. 1999. Columbia Univ Pr ISBN 0231111541 9780231111546 [GB]

ISBN10: 0231111541, ISBN13: 9780231111546, [publisher: Columbia University Press, New York] Hardcover Hardcover. When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit?Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more. As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the contributions of Arabic cookery to European cuisine, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today. Exploring culinary evolution and eating habits in a cornucopia of cultures from ancient Mesopotamia to modern America and from the Byzantine Empire to Jewish Mediterranean culture in the Middle Ages, Food: A Culinary History is a rich banquet for readers. Culinary customs, the writers reveal, offer great insight into societies past and present. ...

ISBN10: 0231111541, ISBN13: 9780231111546, [publisher: Columbia University Press, New York] Hardcover Hardcover. When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit?Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more. As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the contributions of Arabic cookery to European cuisine, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today. Exploring culinary evolution and eating habits in a cornucopia of cultures from ancient Mesopotamia to modern America and from the Byzantine Empire to Jewish Mediterranean culture in the Middle Ages, Food: A Culinary History is a rich banquet for readers. Culinary customs, the writers reveal, offer great insight into societies past and present. ...

ISBN10: 0231111541, ISBN13: 9780231111546, [publisher: Columbia University Press] Hardcover 1999. 1st. Hardcover. Exploring culinary evolution and eating habits in a cornucopia of cultures from ancient Mesopotamia to modern America and from the Byzantine Empire to Jewish Mediterranean culture in the Middle Ages, Food: A Culinary History is a rich banquet for readers. Culinary customs, the writers reveal, offer great insight into societies past and present. Editor(s): Flandrin, Jean-Louis; Montanari, Massimo. Translator(s): Sonnenfeld, Albert. Series: European Perspectives: A Series in Social Thought and Cultural Criticism. Num Pages: 624 pages, 34 photographs. BIC Classification: HBT; JFC; WB. Category: (P) Professional & Vocational. Dimension: 236 x 178 x 41. Weight in Grams: 1320. . . . . .
[Galway, GY, Ireland] [Publication Year: 1999]