Food: A Culinary History (European Perspectives)

This is a challenging text that appeals to the higher mind. It is highly crossed referenced. I have reviewed much of the source material and it is accurate. It ranks amongst the Norton Anthology of Literature as a text in culinary arts. Many texts that people read are enjoyable, but few will serve the reader as much during their lifetime. This text is tedious, in the same way that Organic Chemistry is tedious. This text is not a cook book but a true history. For this reason alone, it is to be respected. A student that reads this book in their twenties, and follows the sources in the thirties, will always be respected in their forties for their knowledge regarding cuisine.

Food: A Culinary History from Antiquity to the Present The book, Food: A Culinary History from Antiquity to the Present, edited by Jean-Louis Flandrin and Massimo Montanari, offers the reader a wonderful progression through the history of culinary arts. Starting with the developments of early man and finishing with the "McDonaldization" of our culture, the compilation of different essays covers, in very grave detail, the culinary practices of man during certain periods of time. The book which actually is a compilation of many works, by separate writers, has varying tones throughout the book. Each writer has a certain style and tone to his or her words. While some express great detail, others simply skim the surface. This in turn creates a confusing book separated not only by different writing styles but different tones. Granted the book does have its sections where the language and material is dry and dull, but the overall coverage of important information is excellent. Going along with the language aspect, the understanding of the language can become quite difficult at times. However, the book makes sense in the end. It really depends on what writer one is reading. Some are confusing and dry while others are simple and excited about what they are writing. I found myself multiple times flipping through the book to find interesting topics and writers. But the overall value of the book is high. The content it contains is also very interesting. The cultures of different societies are clearly presented and information on each culture is insightful and beneficial towards those who wish to learn more on past techniques and practices. The book, in the end, comes out on top solely because of the valuable information provided.

This book is an excellent scholarly look at the eating habits of civilizations of the past leading up to modern Europe. This book covers the history of food from a civilization standpoint, rather than covering it on a food item by item basis. For example, it covers what a people such as the Romans ate and how it was prepared and gathered, rather than tell you everything about the history of asparagus or some other food.If there were anything I would say against this book, it would be that I would like it to have covered the history of food on continents other than Europe. Though, the book made no claims to cover anything but Europe.

Interesting moments in our history are those that brought us from eating berries to spending time in fast food eateries. This book explains this most important part of our evolution. This is a great reference for those who wish to know more about man's food habits at any moment of its history. Beautifully researched, and easy to read, this book offers details useful for all to know.

Feasts of the ancient and modern culinary dining alike are considered in this extensive survey of food customs and food in different cultures. From the evolution of classic recipes to the origins of foods now known the world over, this provides a lively yet scholarly history of food from prehistory to modern times. Recommended for culinary school collections.