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 culi...
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reviews
Dec 01, 2008
Heather
rated it: 
What is taste? Is it that those who eat raw meat are commonly called barbarians? Or that British and American cuisine is considered bland by most of the rest of the world? That Hindus won’t eat meat, but Mohammed called it “the lordliest food of the people.” What makes rotten milk a delicacy in one part of the world and revolting in another? And why was chili an important condiment in Central America, but failed to impress the tribes of the north?
“[T]he idea that a society’s so More...
“[T]he idea that a society’s so More...
Oct 08, 2009
Aki
rated it: 
A good book with many interesting perspectives. I certainly learned some very interesting things and now have some ancient cookbooks to hunt down. I was hoping for more insight into the how and why of taste and not just the what.. but I suppose that may be a difficult thing to research. My one complaint about this book (especially in the chapters that focus on French Cuisine) is regarding the relatively large number of French words and phrases that were not translated. I found it distracting and
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Feb 08, 2012
Lynn
rated it:
Not terribly coherent as a collection, but very informative. I would not describe it as entertaining, but each chapter was interesting, well-researched, and deliciously detailed. Suitable for long reading but less useful as impromptu reference.
Mar 02, 2009
Wm
rated it: 
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 fasc More...
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 fasc More...
Jan 31, 2012
Ruby
rated it:
Reading this for one of my classes. Thought it would be boring but in essence it actually ties everything together about how and why we cook the way we do today. Great book.
Aug 24, 2009
Pancha
rated it: 
Essays about taste from various cultures including prehistorical, Classical Greek, Belle Epoch Europe, etc.
Jun 17, 2009
Imogen
rated it:
Only at the start of this one (we're still in prehistoric times) but already I am finding it fascinating.
Dec 18, 2008
Jenni
rated it:
This was a birthday present, and I gotta say, I LERVE it! The essays are fantastic, and the thing itself is gorgeous. My foodie heart rejoices.
Jan 06, 2012
Kerith
rated it:
A big and beautiful book of essays and photos, chronicling the history of food and taste. The essays are written by various authors so some are more interesting than others.
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