Food

Introduction to the Original EditionOne: Prehistory and Early CivilizationsIntroduction: The Humanization of Eating Behaviors, by Jean-Louis Flandrin1. Feeding Strategies in Prehistoric Times, by Catherine Perles2. The Social Function of Banquets in the Earliest Civilizations, by Francis Joannes3. Food Culture in Ancient Egypt, by Edda Bresciani4. Biblical Reasons: The Dietary Rules of the Ancient Hebrews, by Jean Soler5. The Phoenicians and the Carthaginians: The Early Mediterranean Diet, by Antonella Spano GiammellaroTwo: The Classical WorldIntroduction: Food Systems and Models of Civilization, by Massimo Montanari6. Urban and Rural Diets in Greece, by Marie-Claire Amouretti7. Greek Meals: A Civic Ritual, by Pauline Schmitt-Pantel8. The Culture of the Symposium, by Massimo Vetta9. The Diet of the Etruscans, by Giuseppe Sassatelli10. The Grammar of Roman Dining, by Florence Dupont11. The Broad Bean and the Moray: Social Hierarchies and Food in Rome, by Mireille Corbier12. Diet and Medicine in the Ancient World, by Innocenzo Mazzini13. The Food of Others, by Oddone LongoThree: From the Late Classical Period to the Early Middle Ages (Fifth--Tenth Centuries)Introduction: Romans, Barbarians, Christians--The Dawn of European Food Culture, by Massimo Montanari14. Production Structures and Food Systems in the Early Middle Ages, by Massimo Montanari15. Peasants, Warriors, Priests: Images of Society and Styles of Diet, by Massimo MontanariFour: Westerners and OthersIntroduction: Food Models and Cultural Identity, by Massimo Montanari16. Christians of the East: Rules and Realities of the Byzantine Diet, by Ewald Kislinger17. Arab Cooking and Its Contribution to European Culture, by Bernard Rosenberger18. Mediterranean Jewish Diet and Traditions in the Middle Ages, by Miguel-Angel Motis DoladerFive: The Late Middle Ages (Eleventh--Fourteenth Centuries)Introduction: Toward a New Dietary Balance, by Massimo Montanari19. Society, Food, and Feudalism, by Antoni Riera-Melis20.

Jean-Louis Flandrin is Professor Emeritus at the University of Paris VIII-Vincennes, Directeur d'Etudes at the Ecole des hautes Etudes en Sciences Sociales and founder of the international review Food and Foodways.Massimo Montanari is Professor at the University of Bologna, specializing in food of the Middles Ages.Albert Sonnenfeld is Chevalier Professor of French and Comparative Literatures at the University of Southern California and is a longtime member of the National Board of Directors of the American Institute of Wine and Food. He is a restaurant consultant, culinary lecturer, and frequent contributor on culinary topics to the press.

From the Bible and ancient Egypt to the 'banquets'of the Middle Ages and the 'McDonaldization'of Europe, Food: A Culinary History covers the immense history of the table throughout the world. Well researched and scholarly, it is essential reading for the historian and the lover of social studies as well as the modern cook and gourmet. -- Jacques Pepin Vastly informative... Jean-Louis Flandrin and Massimo Montanari have done a marvelous job of making all these aspects of food history make sense from prehistory to the present. -- Eugen Weber Times Literary Supplement Although written in a sophisticated manner, this is a thorough, up-to-date overview of a universally appealing topic. School Library Journal Now that gastronomy and the culinary arts in general are finally being accepted as legitimate academic subjects, it is time we had available to us a copious and worthy sourcebook. The Flandrin and Montanari Food: A Culinary History is exactly what we have needed. Literally overflowing with facts, anecdotes, and histories, it is a major compendium for those in the profession as well as a delightful store of knowledge for anyone who loves to read. -- Julia Child A massive but tasty compendium called Food: A Culinary History demonstrates that the art of dining has gone through some astonishing changes through the centuries. -- Herbert Kupferberg Parade Magazine Food: A Culinary History is essential reading for students of the rich and influential culinary tradition rooted in the Mediterranean. It is provocative in providing a framework for a more general history of European foodways. Journal of Social History The dense, illuminating, sometimes delightful, occasionally maddening collection of essays and papers introduced and edited by Flandrin and Montanari... aspires to be nothing short of a complete history of man's experience and conduct at the table... A cornucopia of captivating, subtle, myth de-bunking information, research and insight. -- Michael Frank LOS ANGELES