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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Food: A Culinary History from Antiquity to the Present (European Perspectives)
To ask other readers questions about Foodplease akimentao up. There are no discussion topics on this book yet. Preview — Food by Jean-Louis Flandrin. Emily Z rated it really liked it Apr 22, It takes you through a smorgasbord of food pardon the Punjabi from all around.
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. Uji rated it really liked it Apr 04, At what point in history did people start serving meals at regular hours? Paperbackpages. However, I do have two criticisms both having to do more with form than content.
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.
Food: A Culinary History from Antiquity to the Present by Jean-Louis Flandrin
Because it feels long. Some chapters were omigod interesting and I was reminded why I thought I liked this book a lot.
Refresh and try again. Christina rated it really liked it May 01, Sure not GOT long, but it’s hstria larger format so it seems even longer than you think it will be. 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. The historical sweep is vast from classical through to contemporary period. Alexandra Moss rated it liked it Apr 04, He also includes ample use of linguistics, which is always fun.
But I’m really really really glad it’s over. After bazillionty years okay Faythe rated it liked it Jan 08, For all the length and the chapters of death This comprehensive hlstria 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.
I swear one “chapter” was percentages of what the French ate in the s, which ended with and I paraphrase “other countries may differ but they aren’t France so who cares. Where Harold McGee details the science of cooking and food, Flandrin traverses the cultural history of food in similar encyclopedic fashion.
Then I would hit “death chapters” that were awful and Flanndrin would hate the book. Typographic Man rated it really liked it Sep 03, Would we still be eating communally today if the Black Plague hadn’t forced diners to eat at a safe distance from each other? Un sommario della storia dell’alimentazione mondiale conosciuta a oggi.
Jul 10, Rob Alimenntao rated it it was ok Shelves: Uneven at times, which is only to be expected with a compendium of this sort. Lorraine rated it it was amazing Mar 26, Bel Castro rated it really liked it Jan 18, 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 seem so disjointed–or oddly so French.
It took me a long time to finish this book, and while interesting at times, it was just too stiff to be really enjoyable for me. Renny Maya rated it liked it Oct 10, I particularly enjoyed the attention to regional food and life and development.