Food - The History of Taste Contents
Introduction
A New History of Cuisine
Paul Freedman
1 Hunter-Gatherers and the
First Farmers
The Evolution of Taste in Prehistory
Alan K. Outram
2 The Good Things That Lay at Hand
Tastes of Ancient Greece and Rome
Veronika Grimm
3 The Quest for Perfect Balance
Taste and Gastronomy in Imperial China
Joanna Waley-Cohen
4 The Pleasures of Consumption
The Birth of Medieval Islamic Cuisine
H. D. Miller
5 Feasting and Fasting
Food and Taste in Europe in the
Middle Ages
C. M. Woolgar 1
6 New Worlds, New Tastes
Food Fashions after the Renaissance
Brian Cowan
7 The Birth of the Modern
Consumer Age
Food Innovations from 1800
Hans J. Teuteberg
8 Chefs, Gourmets and Gourmands
French Cuisine in the 19th and
20th Centuries
Alain Drouard
9 Dining Out
The Development of the Restaurant
Elliott Shore
10 Novelty and Tradition
The New Landscape for Gastronomy
Peter Scholliers
Further Reading
Picture Credits and List of Contributors
Index