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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Not that I didn’t already know about this but it was fun to read about the European opinion of Americans and food. There are no discussion topics on this book yet.

Emma rated it really liked it Nov 17, Jenn rated it liked it Jun 03, After bazillionty years okay No trivia or quizzes yet. That’s why it got three stars. Emily Z rated it really liked it Apr 22, Alexandra Moss rated it liked it Apr 04, Books by Jean-Louis Flandrin. Bob rated it it was amazing Feb 09, Uneven at times, which is only to be expected with a compendium of this sort. Edited volumes, in my opinion, tend to be disjointed not surprising given the number of authorsAfter bazillionty years okay But I’m really really really glad it’s over.

However, I do have two criticisms both having to do more with form than content. With a book this big, its unfortunate that there wasn’t room for a broader discussion of international cuisines. 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.

Typographic Man rated it really liked it Sep 03, I’m kinda zonked, so I will review in bullet form -It’s long. This book definitely addresses everything you always wanted to know about the history of food in Europe but were afraid to ask.

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What’s the real story behind the origin of pasta?

I thought this was pretty good overall. 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? Would we still be eating communally today if the Black Plague hadn’t forced diners flandrun eat at a safe distance from each other?

Faythe rated it liked it Jan 08, Lists with This Book. The first criticism is that the independent essays, while grouped into a chronology of sorts, are not unified in any way so it reads a bit disjointed.

Paperbackpages. Then I would hit “death chapters” that were awful and I would hate the book.

Food: A Culinary History from Antiquity to the Present (European Perspectives)

Where Harold McGee details the science of cooking and food, Flandrin traverses the cultural history of food in similar encyclopedic fashion. This could be condensed by doz This book definitely addresses everything you always wanted to know about the history of food in Europe but were afraid to ask. Preview — Food by Jean-Louis Flandrin.

Refresh and try again. At what point in history did people start serving meals at regular hours? Want to Read saving…. This is a comprehensive entree into food studies. 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? Uji rated it really liked it Apr 04, The key authors in the field are represented.

Each one read like a precis to a much fuller work.

It talks about how hunting especially animal hunting back in the Neanderthal days caused 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.

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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.

The final chapters were very interesting though a bit dated as hiwtria once mighty McDonald’s enterprise has been showing its age of late. Return to Book Page.

Oct 05, Jonell Galloway rated it it was amazing Shelves: Overall, very interesting, with a broad perspective for certain historical periods. Too much to read at one or even twenty sittings, it’s a great book to pick up at any time to revisit the narrative of man’s gastronomical evolution. Tom rated it really liked it Oct 10, For all the length and the chapters of death These are just a few of the tantalizing questions that are answered in this fascinating history of food from prehistoric times to the present.

Because it feels long.

Food: A Culinary History from Antiquity to the Present by Jean-Louis Flandrin

Want to Read Currently Reading Read. The second, and more important, is that some of the essays literally cry out for the mercy of a flanrrin or two. Cassandra Hemesath rated it really liked it Jul 03, Christina rated it really liked it May 01, SJ rated it really liked it Sep 10,