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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It takes you through a smorgasbord of food pardon the Punjabi from all around.
Food: A Culinary History from Antiquity to the Present by Jean-Louis Flandrin
Jul 10, Rob Shurmer rated it it was ok Shelves: To see what your friends thought of this book, please sign up. 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.
Bel Castro rated it really liked it Jan 18, Tom rated it really liked it Oct 10, Emily Z rated it really liked it Apr 22, However, I do have two criticisms both having to do more with form than content.
Want to Read saving…. The key authors in the field are represented. 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. The second, and more important, is that some of the essays literally cry out for the mercy of a graph or two. It also talks about: SJ rated it really liked it Sep 10, Bob rated it it was amazing Feb 09, 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?
Sep 01, Laurie rated it liked it Shelves: Because it feels long. Thanks for telling us about the problem. Edited volumes, in my opinion, tend to be disjointed not surprising given the number of authorsAfter bazillionty years okay No trivia or quizzes yet.
This is a comprehensive entree into food studies. Some chapters were omigod interesting and I was reminded why I thought I liked this book a lot. I particularly enjoyed the attention to regional food and life and development. Overall, very interesting, with a broad perspective for certain historical periods. Buy this if you are into food!!
Nov 15, Vic Tripathy rated it really liked it. 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 histrka a compendium of this sort. This book definitely addresses everything you always wanted to know about the history of food in Europe but were afraid to ask.
Sure not GOT long, but it’s a larger format so it seems even longer than you think it will be. Uneven at times, which is only to be expected with a compendium of this sort. Apr 06, Jen rated it liked it Shelves: Goodreads helps you keep track of books you want to read. 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.
Each one read like a precis to a much fuller work. Faythe rated it liked it Jan 08, Amya rated it it was amazing May 26, These are just a few of the tantalizing questions that are answered in this fascinating history of food from prehistoric times to the present. For all the length and the chapters of death 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.
I did enjoy the book and I plan to keep it for a reference. This could be condensed by dozens of pages and flabdrin made infinitely more readable by the addition of graphs.
Food: A Culinary History from Antiquity to the Present (European Perspectives)
I thought this was pretty good overall. A tough, very detailed and thorough read. To ask other readers questions about Foodplease sign up. Did I mention that? Typographic Man rated it really liked it Sep 03, Paperbackpages.
Preview — Food by Jean-Louis Flandrin. Emma rated it really liked it Nov 17, Rebecca rated it it was ok Mar 31, The final chapters were very interesting though a bit dated as the once mighty McDonald’s enterprise has been showing its age of late. 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.