From the Bible and ancient Egypt to the 'banquets'of the Middle Ages and the 'McDonaldization'of Europe, Food: A Culinary History covers the immense history of the table throughout the world. Well researched and scholarly, it is essential reading for the historian and the lover of social studies as well as the modern cook and gourmet. -- Jacques P pin Vastly informative... Jean-Louis Flandrin and Massimo Montanari have done a marvelous job of making all these aspects of food history make sense from prehistory to the present. -- Eugen Weber Times Literary Supplement Although written in a sophisticated manner, this is a thorough, up-to-date overview of a universally appealing topic. School Library Journal Now that gastronomy and the culinary arts in general are finally being accepted as legitimate academic subjects, it is time we had available to us a copious and worthy sourcebook. The Flandrin and Montanari Food: A Culinary History is exactly what we have needed. Literally overflowing with facts, anecdotes, and histories, it is a major compendium for those in the profession as well as a delightful store of knowledge for anyone who loves to read. -- Julia Child A massive but tasty compendium called Food: A Culinary History demonstrates that the art of dining has gone through some astonishing changes through the centuries. -- Herbert Kupferberg Parade Magazine Food: A Culinary History is essential reading for students of the rich and influential culinary tradition rooted in the Mediterranean. It is provocative in providing a framework for a more general history of European foodways. Journal of Social History The dense, illuminating, sometimes delightful, occasionally maddening collection of essays and papers introduced and edited by Flandrin and Montanari... aspires to be nothing short of a complete history of man's experience and conduct at the table... A cornucopia of captivating, subtle, myth de-bunking information, research and insight. -- Michael Frank LOS ANGELES TIMES BOOK REVIEW Food: A Culinary History stands as a remarkable achievement. -- Priscilla Ferguson Journal of Modern History
About the Author
Jean-Louis Flandrin is professor emeritus at the University of Paris VIII-Vincennes. Massimo Montanari is professor of medieval history and the history of food at the Institute of Paleography and Medieval Studies, University of Bologna.