Food the history of taste - Freedman, Paul 1949- (London Thames & Hudson, 2007)
Introduction A new history of cuisine Paul Freedman -- Hunter-gatherers and the first farmers: the evolution of taste in prehistory Alan K. Outram -- The good things that lay at hand: tastes of ancient Greece and Rome Veronika Grimm -- The quest for perfect balance: taste and gastronomy in imperial China Joanna Waley-Cohen -- The pleasures of consumption: the birth of medieval Islamic cuisine H. D. Miller -- Feasting and fasting: food and taste in Europe in the Middle Ages C. M. Woolgar -- New worlds, new tastes: food fashions after the Renaissance Brian Cowan -- The birth of the modern consumer age: food innovations from 1800 Hans J. Teuteberg -- Chefs, gourmets and gourmands: French cuisine in the 19th and 20th centuries Alain Drouard -- Dining out: the development of the restaurant Elliott Shore -- Novelty and tradition: the new landscape for gastronomy Peter Scholliers.
"With 238 illustrations, 97 in colour"--Title page.
Includes bibliographical references (pages 358-361) and index.
Keywords: Food -- History; Food habits -- History