HISTÓRIA DA ALIMENTAÇÃO de Jean-Louis Flandrin e Massimo Montanari. 18 likes. Book. Where Harold McGee details the science of cooking and food, Flandrin traverses the cultural history of food in similar encyclopedic fashion. The ground he. Search results. of 26 results for Books: “Jean-louis Flandrin” . História da Alimentação (Em Portuguese do Brasil). by Jean Louis Flandrin.
|Published (Last):||3 January 2009|
|PDF File Size:||14.95 Mb|
|ePub File Size:||16.12 Mb|
|Price:||Free* [*Free Regsitration Required]|
Food: A Culinary History from Antiquity to the Present by Jean-Louis Flandrin
These are just a few of the tantalizing questions that are answered in this fascinating history of food from prehistoric time At what point in history did people start serving meals at regular hours? This could be condensed by dozens of pages and be made infinitely more readable by the addition alumentao graphs.
As it took more than a year and a half to get through, I am very happy to turn the final page and place the darn, taunting thing back on a shelf. A little dry in places but really informative. Preview — Food by Jean-Louis Flandrin.
Overall, very interesting, with a broad perspective for certain historical periods. Lists with This Book. Did I mention that? These are just a few of the tantalizing questions that are answered in this fascinating history of food from prehistoric times to the present. Renny Maya rated it liked it Oct 10, This comprehensive work explores the culinary evolution of cultures ranging from Mesopotamia to modern America, and explores every aspect of food history, from the dietary rules of the ancient Hebrews to the contributions of Arab cookery.
This book definitely addresses everything you always wanted to know about the history of food in Europe but were afraid to ask. Some introductions could’ve been shorter.
Rebecca rated it it was ok Mar 31, L’ho trovato di grandissimo interesse sia per l’arguzia dell’indagine storica che per la messe di curiose notizie. But I’m really really really glad it’s over.
Emma alikentao it really liked it Nov 17, Just a moment while we sign you in to your Goodreads account. I hereby summarize for you: Books by Jean-Louis Flandrin.
The more ‘recent’ past, however, is more focused on France, with some side notes on England and later alimengao America. It takes you through a smorgasbord of food pardon the Punjabi from all around.
I swear one “chapter” was percentages of what the French ate in almentao s, which ended with and I paraphrase “other countries may differ but they aren’t France so who cares.
Return to Book Page.
Food: A Culinary History from Antiquity to the Present (European Perspectives)
Not that I didn’t already know about this but it was fun to read about alijentao European opinion of Americans and food. The key authors in the field are represented.
Faythe rated it liked it Jan 08, Typographic Man rated it really liked it Sep 03, Cassandra Hemesath rated it really liked it Jul 03, It took me a long time to finish this book, and while interesting at times, it was just too stiff to be really enjoyable for me.
For all the length and the chapters of death Nov 15, Vic Tripathy rated it really liked it. Jenn rated it liked it Jun 03, The historical sweep is vast from classical through to contemporary period. Would we still be eating communally today if the Black Plague hadn’t forced diners to eat at a safe distance from each other? Uneven at times, which is only to be expected with a compendium of this sort.
Edited volumes, in my opinion, tend to be disjointed not surprising given the number of authorsbut at the beginning of the book it doesn’t seem so disjointed–or oddly so French.
Open Preview See a Problem? Uji rated it really liked it Apr 04, There are no discussion topics on this book yet. Where Harold McGee details the science of cooking and food, Flandrin traverses the cultural history of food in similar encyclopedic fashion. Alimntao trivia or quizzes yet.