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"While it may be true that chacun à son gout, Food: The History of Taste shows us that, since Homer, the foods we eat have reflected our culture's most closely held values and understanding of our place in the world. This book reminds us that taste is an essential part of civilization, and that it is something worth protecting from the homogenizing force of the modern, global food supply."—Alice Waters
"A fascinating and ambitious look at why we eat what we eat. Roaming through time and space, it is different than anything else I've read on the subject; I couldn't put it down."—Ruth Reichl
…a weirdly fascinating survey of dietary habits stretching from prehistoric barbecues right up to the "molecular" menu at El Bulli…the essays are generously illustrated with photographs and paintings like Boucher's "Feast of the Chinese Emperor"; not quite a coffee-table book, this feels more like one of those glossy textbooks you can't bring yourself to ditch after college. But its real virtue lies in the big picture. Contributor after contributor links diet to class, colonialism, politics, religion…
| Price | Condition | Delivery | Seller | Action |
| $99.99 | Digital |
| WonderClub |
Jack Yallop
reviewed Food: The History of Taste on December 28, 2007
Food: The History of Taste
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."
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Add 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 and present. Editor Paul Freedman has gathered essays by, Food: The History of Taste to the inventory that you are selling on WonderClubX
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Add 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 and present. Editor Paul Freedman has gathered essays by, Food: The History of Taste to your collection on WonderClub |
