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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I swear one “chapter” was percentages of what the French ate in the s, which ended with and Hiztria paraphrase “other countries may differ but they aren’t France so who cares. It histira me a long time to finish this book, and while interesting at times, it was just too stiff to be really enjoyable for me. 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.
Return to Book Page. Buy this if you are into food!! Published November 1st by Penguin Non-Classics first published Because it feels hisfria. Bob rated it it was amazing Feb 09, I’m kinda zonked, so I will review in bullet form -It’s long.
This is a comprehensive entree into food studies.
Everyone interested in food history MUST own this book. Some chapters were omigod interesting and I was reminded why I d I liked this book a lot. That’s why it got three stars.
Food: A Culinary History from Antiquity to the Present (European Perspectives)
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? Un sommario della storia dell’alimentazione mondiale conosciuta a oggi. Cassandra Hemesath rated it really liked it Jul 03, Where Harold McGee details the science of cooking and food, Flandrin traverses the cultural history of almentao in similar encyclopedic fashion.
It takes you through a smorgasbord of food pardon the Punjabi from all around.
Thanks for telling us about the problem. There are no discussion topics on this book yet. 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?
After bazillionty years okay A little dry in places but really informative. Nov 15, Vic Tripathy rated it really liked it. I fflandrin enjoyed the attention to regional food and life and development.
Food: A Culinary History from Antiquity to the Present by Jean-Louis Flandrin
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. Too much to read at one or even twenty sittings, it’s a great book to pick up at any time to revisit the narrati Where Harold McGee details the science of cooking and food, Flandrin traverses the cultural history of food in similar encyclopedic fashion.
Emma rated it really liked it Nov 17, Did I mention that? Just a moment while we sign you in to your Goodreads account.
Christina alimemtao it really liked it May 01, He also includes ample use of linguistics, which is always fun.
Want to Read Currently Reading Read. Would we still be eating communally today if the Black Plague hadn’t forced diners to eat lfandrin a safe distance from each other?
Renny Maya rated it liked it Oct 10, I thought this was pretty good overall. Some introductions could’ve been shorter. As it took more than a year and a half to get through, I am very happy to turn the final page and place the darn, taunting thing back on a shelf. 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.
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