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.
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Jul 10, Rob Shurmer rated it it was ok Shelves: 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 fpandrin so disjointed–or oddly so French. Sep 01, Laurie rated it liked it Shelves: Preview — Food by Jean-Louis Flandrin.
It talks about how hunting especially animal hunting back in the Neanderthal days flandrim us to form groups and therefore help out social development right from the start, there are interesting sections about food in different religions with a strong focus on the food in the Jewish faith.
This could be condensed by dozens of pages and be made infinitely more readable by the addition of graphs. The final chapters were very interesting though a flandrn dated as the once mighty McDonald’s enterprise has been showing its age of late. The key authors in the field are represented.
Food: A Culinary History from Antiquity to the Present by Jean-Louis Flandrin
He also includes ample use of linguistics, which is always fun. A little dry in places but really informative. Some introductions could’ve been shorter. The historical sweep is vast from classical through to contemporary period. Jenn rated it liked it Jun 03, For all the length and the chapters of death Then I would hit “death chapters” that were awful and I would hate the book.
Just a moment while we sign you in to your Goodreads account. I felt that the earlier periods were dissected, in some cases, in too much detail, with some articles becoming repetitive of prior discussions how many ways can you describe gruel? Un sommario della storia dell’alimentazione mondiale conosciuta a oggi. The ground he covers is extensive, beginning with prehistoric man’s first BBQs animals that perished in forest fires to Coney Island hot dogs and the global homogenization of food.
Typographic Hidtria rated it really liked it Sep 03, Where Harold Ca details the science of cooking and food, Flandrin traverses the cultural history of food in similar encyclopedic fashion.
Emily Z rated it hisstria liked it Apr 22, The second, and more important, is that some of the essays literally cry out for the mercy alijentao a graph or two. Nov 15, Vic Tripathy rated it really liked it. With a book this big, its unfortunate that there wasn’t room for a broader discussion of international cuisines. Lorraine rated it it was amazing Mar 26, Amya rated it it was amazing May 26, It takes you through a smorgasbord of food pardon the Punjabi from all around.
Books by Jean-Louis Flandrin. Thanks for telling us about the problem. Because it feels long. I felt that the earlier periods were dissected, in some cases, in too much detail, with some articles becomi Uneven at times, which is only to be expected with a compendium of this sort.
That’s why it got three stars.
Not that I didn’t already know about this but it was fun to read about the European opinion of Americans and food. 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 histia of the ancient Hebrews to the contributions of Arab cookery.
Buy this if you are into food!! L’ho trovato di grandissimo interesse sia per l’arguzia dell’indagine storica che per la messe di curiose notizie.
Open Preview See a Problem? What’s the real story behind the origin of pasta? Too much to read at one or even twenty sittings, it’s a great book to pick up at any time to revisit the narrati Where Harold McGee details the science of cooking and food, Flandrin traverses the cultural history of food in similar encyclopedic fashion. Feb 17, Janie rated it it was amazing Shelves: Renny Maya rated it liked it Oct 10, Return to Book Page.
These are just a few of the tantalizing questions that are answered in this fascinating history of food from prehistoric times to the present.
Food: A Culinary History from Antiquity to the Present (European Perspectives)
Written by leading world authorities, this volume gives a unique perspective on the social and cultural mores of humankind through the ages, offering cooks, culinary scholars, and food lovers a banquet of information on which to feast. 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?
The more ‘recent’ past, however, is more focused on France, with some side notes on England and later still America. But I’m really really really glad it’s over.
This book definitely addresses everything you always wanted to know about the history of food in Europe but were afraid to ask. Apr 06, Jen rated it liked it Shelves: If a researcher is interested in entering food studies, flanfrin this is an effective start into this area. Alexandra Moss rated it liked it Apr 04, Uneven at times, allimentao is only to be expected with a compendium of this sort. Refresh and try again. SJ rated it really liked it Sep 10,