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Near a thousand tables a history of food

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  • Author: Fernández-Armesto, Felipe
    Date:
    Issued
    2013
    Contents:
    • Invention of cooking: the first revolution
    • Meaning of eating: food as rite and magic
    • Breeding to eat: the herding revolution: from "collecting" food to "producing" it
    • Edible earth: managing plant life for food
    • Food and rank: inequality and the rise of haute cuisine
    • Edible horizon: food and the long-range exchange of culture
    • Challenging evolution: food and ecological exchange
    • Feeding the giants: food and industrialization in the nineteenth and twentieth centuries.
    Sujets: Food | History
    Original Publisher: New York : Free Press, 2004, c2002
    Language(s): English