Food by Paul Freedman
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By Paul Freedman


The History of Taste

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Format: Hardback

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Food by Paul Freedman

Book Description

This book is the first to apply the discoveries of the new generation of food historians worldwide to the unashamedly romantic appeal of the subject: to the culinary accomplishments of diverse civilizations, past and present, and to the pleasures of dining. The result is truly a history of taste: our most elevated, elegant and pleasurable thoughts about food - ingredients, preparation, presentation - since prehistory. From beginning to end this is an enthralling and richly illustrated story of one of the most vital clues not just to what keeps us alive, but to what makes us feel alive.

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Book Details

ISBN: 9780500251355
ISBN-10: 0500251355
Format: Hardback
(255mm x 200mm x mm)
Pages: 368
Imprint: Thames & Hudson Ltd
Publisher: Thames & Hudson Ltd
Publish Date: 5-Nov-2007
Country of Publication: United Kingdom

Other Editions...

Books By Author Paul Freedman

Ten Restaurants That Changed America by Paul Freedman Ten Restaurants That Changed America, Hardback (October 2016)

A history of American culture as told through its eating habits and restaurants.

Food in Time and Place by Paul Freedman Food in Time and Place, Paperback (October 2014)

Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. This book delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association.

Out of the East by Paul Freedman Out of the East, Paperback (March 2009)

Explores the demand for spices: why were they so popular, and why so expensive? This work surveys the history, geography, economics and culinary tastes of the Middle Ages to show the varied ways that spices were put to use - in elaborate medieval cuisine, in the treatment of disease, and to perfume ceremonies of the Church.

Food by Paul Freedman Food, Hardback (November 2007)

Explores the early repertoire of sweet tastes, and the distinctive contributions made by classical antiquity and China. This book also features the subtle, sophisticated, and varied group of food customs created by the Islamic civilizations of Iberia, the Arabian desert, Persia, and Byzantium.

» View all books by Paul Freedman


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Author Biography - Paul Freedman

Paul Freedman is Professor of History at Yale and a former Chairman of the Department of History there. Among his previous books is Images of the Medieval Peasant.

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Recent books by Paul Freedman close
Ten Restaurants That Changed America by Paul Freedman
Food in Time and Place by Paul Freedman
Food in Time and Place by Paul Freedman
Out of the East by Paul Freedman
Food by Paul Freedman
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