{"product_id":"food-a-culinary-history-9780231111553","title":"Food: A Culinary History","description":"\u003cp\u003eWhen did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did \"cuisine\" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit?\u003c\/p\u003e\u003cp\u003e\u003cem\u003eFood: A Culinary History\u003c\/em\u003e explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more. As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the contributions of Arabic cookery to European cuisine, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e \u003ca href=\"https:\/\/sureshotbooks-com.myshopify.com\/search?type=product%2Carticle%2Cpage\u0026amp;q=AUTH-1028174\"\u003eJean-Louis Flandrin\u003c\/a\u003e\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Columbia University Press\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 05\/07\/2013\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 624\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.30lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.90h x 6.90w x 1.40d\u003cbr\u003e\u003cb\u003eISBN13:\u003c\/b\u003e 9780231111553\u003cbr\u003e\u003cb\u003eISBN10:\u003c\/b\u003e 023111155X\u003cbr\u003e\u003cb\u003eBISAC Categories:\u003c\/b\u003e\u003cbr\u003e- \u003ca href=\"https:\/\/sureshotbooks-com.myshopify.com\/search?type=product%2Carticle%2Cpage\u0026amp;q=CAT-CKB\"\u003eCooking\u003c\/a\u003e | \u003ca href=\"https:\/\/sureshotbooks-com.myshopify.com\/search?type=product%2Carticle%2Cpage\u0026amp;q=BISAC-CKB041000\"\u003eHistory\u003c\/a\u003e\u003cbr\u003e- \u003ca href=\"https:\/\/sureshotbooks-com.myshopify.com\/search?type=product%2Carticle%2Cpage\u0026amp;q=CAT-HIS\"\u003eHistory\u003c\/a\u003e | \u003ca href=\"https:\/\/sureshotbooks-com.myshopify.com\/search?type=product%2Carticle%2Cpage\u0026amp;q=BISAC-HIS054000\"\u003eSocial History\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eJean-Louis Flandrin is professor emeritus at the University of Paris VIII-Vincennes. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eMassimo Montanari is professor of medieval history and the history of food at the Institute of Paleography and Medieval Studies, University of Bologna.","brand":"Columbia University Press","offers":[{"title":"Default Title","offer_id":42688479133933,"sku":"9780231111553","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/8097\/6621\/products\/img_ce405cee-d8ed-406c-a099-4ef0f4968f16.jpg?v=1649788212","url":"https:\/\/sureshotbooks.com\/products\/food-a-culinary-history-9780231111553","provider":"SureShot Books Publishing LLC","version":"1.0","type":"link"}