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The Amazon Store at MillionDollarPetPix.com ( In association with Amazon.com )Food: A Culinary History (European Perspectives)from: Penguin (Non-Classics)  List Price: $25.00 Amazon.com's Price: $16.50 You Save: $8.50 (34%)Prices subject to change. Availability: Usually ships in 24 hours
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Binding: PaperbackDewey Decimal Number: 641.309 EAN: 9780140296587 Edition: 1st ISBN: 0140296581 Label: Penguin (Non-Classics) Manufacturer: Penguin (Non-Classics) Number Of Items: 1 Number Of Pages: 640 Publication Date: October 31, 2000 Publisher: Penguin (Non-Classics) Release Date: October 31, 2000 Studio: Penguin (Non-Classics) Related Items:
Browse for similar items by category: Click to Display Editorial Review: Product Description: At what point in history did people start serving meals at regular hours? Would we still be eating communally today if the Black Plague hadn't forced diners to eat at a safe distance from each other? What's the real story behind the origin of pasta? These are just a few of the tantalizing questions that are answered in this fascinating history of food from prehistoric times to the present. 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 rules of the ancient Hebrews to the contributions of Arab cookery. 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. Average Rating:
 Rating:  - Very informativeHad to buy this book for a class and its really interesting but its just really wordy and at some points not a easy or enjoyable read. Its got great information and is the book for you if you are into culinary/food history :) Rating:  - DisappointingI tend to really enjoy books on culinary history; unfortunately this one left me wanting more. The chapters are disjointed, with no true unifying theme. The prose is stilted, though I suspect alot of this is due to poor translation. The information itself is good, but badly presented; overall a boring mess of a book. Pick up Tannahill's "Food in History" instead. Rating:  - An Intellectual EndeavorThis is an academic study filled with essays by forty contributing authors. "FOOD: A culinary History" has been compiled by two of Europe's great food historians. This is more of a textbook than a book you can simply enjoy reading one afternoon on the couch. It is a hefty 553 pages plus Index. This is for the serious student or overly ambitious cook. I read it because I'm darn curious. This book took me about a week to read. It is extremely well written and yet somewhat dry in places ... Read More Rating: - goodThe book has good content and great detil. It is a must read for any person that want to learn where the food came from and how it got there. The only bad thing, is the book was kind of hard to understand at some part. Overall is a great book. Rating: - My Book ReviewThis book was required for my CULA 101 class and i found it very hard to understand some of the terms used in the text. I know the book was translated from french to english, nut i feel that the book is on a level that on professionals of the highest ranking can understand. I would hate to say it, but if you "dummy down" the book, i am sure more people would be able to understand it. 
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