Language:EnglishPublisher:Free PressISBN-13:9780743227407ISBN-10:743227409UPC:9780743227407Book Category:Cooking, HistoryBook Subcategory:HistorySize:8.42 x 5.70 x 0.68 inchesWeight:0.56Product ID:SCPKG6Y4GX
In Near a Thousand Tables, acclaimed food historian Felipe Fernández-Armesto tells the fascinating story of food as cultural as well as culinary history -- a window on the history of mankind. In this "appetizingly provocative" (Los Angeles Times) book, he guides readers through the eight great revolutions in the world history of food: the origins of cooking, which set humankind on a course apart from other species; the ritualization of eating, which brought magic and meaning into people's relationship with what they ate; the inception of herding and the invention of agriculture, perhaps the two greatest revolutions of all; the rise of inequality, which led to the development of haute cuisine; the long-range trade in food which, practically alone, broke down cultural barriers; the ecological exchanges, which revolutionized the global distribution of plants and livestock; and, finally, the industrialization and globalization of mass-produced food. From prehistoric snail "herding" to Roman banquets to Big Macs to genetically modified tomatoes, Near a Thousand Tables is a full-course meal of extraordinary narrative, brilliant insight, and fascinating explorations that will satisfy the hungriest of readers.
Language:EnglishPublisher:Free PressISBN-13:9780743227407ISBN-10:743227409UPC:9780743227407Book Category:Cooking, HistoryBook Subcategory:HistorySize:8.42 x 5.70 x 0.68 inchesWeight:0.56Product ID:SCPKG6Y4GX
Felipe Fernández-Armesto is a Professorial Fellow of Queen Mary, University of London, and a member of the Modern History Faculty at Oxford University. He is the author of thirteen books, including Millenium: A History of the Last Thousand Years and Civilizations: Culture, Ambition, and the Transformation of Nature.
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In Near a Thousand Tables, acclaimed food historian Felipe Fernández-Armesto tells the fascinating story of food as cultural as well as culinary history -- a window on the history of mankind. In this "appetizingly provocative" (Los Angeles Times) book, he guides readers through the eight great revolutions in the world history of food: the origins of cooking, which set humankind on a course apart from other species; the ritualization of eating, which brought magic and meaning into people's relationship with what they ate; the inception of herding and the invention of agriculture, perhaps the two greatest revolutions of all; the rise of inequality, which led to the development of haute cuisine; the long-range trade in food which, practically alone, broke down cultural barriers; the ecological exchanges, which revolutionized the global distribution of plants and livestock; and, finally, the industrialization and globalization of mass-produced food. From prehistoric snail "herding" to Roman banquets to Big Macs to genetically modified tomatoes, Near a Thousand Tables is a full-course meal of extraordinary narrative, brilliant insight, and fascinating explorations that will satisfy the hungriest of readers.
Felipe Fernández-Armesto is a Professorial Fellow of Queen Mary, University of London, and a member of the Modern History Faculty at Oxford University. He is the author of thirteen books, including Millenium: A History of the Last Thousand Years and Civilizations: Culture, Ambition, and the Transformation of Nature.
