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Author: Jean-Louis Flandrin
Publisher: Columbia University Press
ISBN: 023111155X
Category : Cooking
Languages : en
Pages : 642
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Book Description
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.
Author: Jean-Louis Flandrin
Publisher: Columbia University Press
ISBN: 023111155X
Category : Cooking
Languages : en
Pages : 642
Get Book Here
Book Description
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.
Author: Katherine M. D. Dunbabin
Publisher: Cambridge University Press
ISBN: 9780521822527
Category : Art
Languages : en
Pages : 82
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Book Description
Dining was an important social occasion in the classical world. Scenes of drinking and dining decorate the wall paintings and mosaic pavements of many Roman houses. They are also painted in tombs and carved in relief on sarcophagi and on innumerable smaller grave monuments. Drawing frequently upon ancient literature inscriptions as well as archaeological evidence, this book examines the visual and material evidence for dining through Roman antiquity. Richly illustrated, Roman Banqueting offers the fullest and varied picture of the role of the banquet in Roman life.
Author: William Sitwell
Publisher: Simon and Schuster
ISBN: 147117963X
Category : History
Languages : en
Pages : 245
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Book Description
AS READ ON BBC RADIO 4 BOOK OF THE WEEK. The fascinating story of how we have gone out to eat, from the ancient Romans in Pompeii to the luxurious Michelin-starred restaurants of today. Tracing its earliest incarnations in the city of Pompeii, where Sitwell is stunned by the sophistication of the dining scene, this is a romp through history as we meet the characters and discover the events that shape the way we eat today. Sitwell, restaurant critic for the Daily Telegraph and famous for his acerbic criticisms on the hit BBC show MasterChef, tackles this enormous subject with his typical wit and precision. He spies influences from an ancient traveller of the Muslim world, revels in the unintended consequences for nascent fine dining of the French Revolution, reveals in full hideous glory the post-Second World War dining scene in the UK and fathoms the birth of sensitive gastronomy in the US counterculture of the 1960s. This is a story of the ingenuity of the human race as individuals endeavour to do that most fundamental of things: to feed people. It is a story of art, politics, revolution, desperate need and decadent pleasure. Sitwell, a familiar face in the UK and a figure known for the controversy he attracts, provides anyone who loves to dine out, or who loves history, or who simply loves a good read with an accessible and humorous history. The Restaurant is jam-packed with extraordinary facts; a book to read eagerly from start to finish or to spend glorious moments dipping in to. It may be William Sitwell’s History of Eating Out, but it’s also the definitive story of one of the cornerstones of our culture.
Author: Apicius
Publisher: Good Press
ISBN:
Category : Cooking
Languages : en
Pages : 282
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Book Description
"Cookery and Dining in Imperial Rome" by Apicius is the oldest known cookbook in existence. There are recipes for cooking fish and seafood, game, chicken, pork, veal, and other domesticated animals and birds, for vegetable dishes, grains, beverages, and sauces; virtually the full range of cookery is covered. There are also methods for preserving food and revitalizing them in ways that are surprisingly still relevant.
Author: William J. Slater
Publisher: University of Michigan Press
ISBN: 9780472101948
Category : Civilization, Ancient
Languages : en
Pages : 262
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Book Description
An investigation of the role of the feast as a cultural focus for the classical world
Author: Alison Pearlman
Publisher: Agate Publishing
ISBN: 1572848227
Category : Design
Languages : en
Pages : 242
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Book Description
An art expert takes a critical look at restaurant menus—from style and layout to content, pricing and more—to reveal the hidden influence of menu design. We’ve all ordered from a restaurant menu. But have you ever wondered to what extent the menu is ordering you? In May We Suggest, art historian and gastronome Alison Pearlman focuses her discerning eye on the humble menu to reveal a captivating tale of persuasion and profit. Studying restaurant menus through the lenses of art history, experience design and behavioral economics, Pearlman reveals how they are intended to influence our dining experiences and choices. Then she goes on a mission to find out if, when, and how a menu might sway her decisions at more than sixty restaurants across the greater Los Angeles area. What emerges is a captivating, thought-provoking study of one of the most often read but rarely analyzed narrative works around.
Author: Sebastiana Nervegna
Publisher: Cambridge University Press
ISBN: 110732825X
Category : History
Languages : en
Pages : 335
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Book Description
The comic playwright Menander was one of the most popular writers throughout antiquity. This book reconstructs his life and the legacy of his work until the end of antiquity employing a broad range of sources such as portraits, illustrations of his plays, papyri preserving their texts and inscriptions recording their public performances. These are placed within the context of the three social and cultural institutions which appropriated his comedy, thereby ensuring its survival: public theatres, dinner parties and schools. Dr Nervegna carefully reconstructs how each context approached Menander's drama and how it contributed to its popularity over the centuries. The resultant, highly illustrated, book will be essential for all scholars and students not just of Menander's comedy but, more broadly, of the history and iconography of the ancient theatre, ancient social history and reception studies.
Author: Nicholas Hudson
Publisher: Univ of California Press
ISBN: 0520391454
Category : History
Languages : en
Pages : 373
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Book Description
"The history of dining is a story that cannot be told without archaeology. Surviving texts tell of the opulent banquets of the wealthy elite, but little attention is given to the simpler, more intimate social gatherings of domestic invitation dinners. This is especially true of the lower classes who are largely ignored by our sources. We can, however, provide a voice for the underprivileged by turning to the material detritus of ancient cultures that reflects their social history. Dining at the End of Antiquity brings together the material culture and literary traditions of Romans at the table to reimagine dining culture as an integral part of Roman social order. Through a careful analysis of the tools and equipment of dining, Nicholas Hudson uncovers significant changes to the way different classes came together to share food and wine between the fourth and sixth centuries. Reconstructing the practices of Roman dining culture, Hudson explores the depths of new social distances between the powerful and the dependent at the end of antiquity"--
Author: Luke Lavan
Publisher: BRILL
ISBN: 904743305X
Category : History
Languages : en
Pages : 754
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Book Description
This book promotes the study of material spatiality in late antiquity: not just the study of buildings, but of the people, dress and objects used within them, drawing on all available source material. It seeks to explore the material world as it was lived in late antiquity, in an interpretative inquiry, rather than simply describing the evidence that has survived until today. The volume presents a series of comprehensive bibliographic essays which provide an overview of relevant literature, along with discussions of the nature of the sources, of relevant approaches and field methods. The main section of the book explores domestic space, vessels in context, dress, shops and workshops, religious space, and military space. Synthetic papers drawing on a wide range of archaeological, art-historical and textual sources are complemented by case-studies of context-rich late antique sites in the East Mediterranean and elsewhere, including Pella, Dura-Europos, Scythopolis, and Sagalassos.
Author: Ralph W. Mathisen
Publisher: Variorum Publishing
ISBN:
Category : History
Languages : en
Pages : 410
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Book Description
This volume results from a conference held at the University of Kansas in 1995. The papers it encapsulates cover frontier studies from the third to the seventh century. It takes in the Roman world from Spain to Syria and from Britain to Dacia, clarifying the boundary role of Late Antiquity.
