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Near a Thousand Tables: A History of Food Paperback - 2003
by Felipe Fernandez-Armesto
Critically acclaimed as a landmark in culinary writing, this savory and engrossing account by a "New York Times" Notable author leaves no placemat unturned as it chronicles the fascinating story of food across the centuries.
Summary
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.
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.
First line
It is no way to eat oysters.
Details
- Title Near a Thousand Tables: A History of Food
- Author Felipe Fernandez-Armesto
- Binding Paperback
- Edition Reprint
- Pages 272
- Volumes 1
- Language ENG
- Publisher Free Press, NY
- Date 2003-09-02
- Features Bibliography, Index
- ISBN 9780743227407 / 0743227409
- Weight 0.56 lbs (0.25 kg)
- Dimensions 8.42 x 5.7 x 0.68 in (21.39 x 14.48 x 1.73 cm)
- Library of Congress subjects Food - History
- Library of Congress Catalog Number 2002023318
- Dewey Decimal Code 641.300
Media reviews
The New York TimesHighly provocative and entertaining...an erudite and surprising book with many eye-opening pleasures.
Citations
- New York Times, 08/31/2003, Page 16
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