| Uniform title | Histoire de l'alimentation. English. |
| Series |
European perspectives
European perspectives. ^A226071
|
| Contents |
Machine generated contents note: pt. ONE PREHISTORY AND EARLY CIVILIZATIONS -- Introduction The Humanization of Eating Behaviors / Jean-Louis Flandrin -- ch. 1 Feeding Strategies in Prehistoric Times / Catherine Perles -- ch. 2 The Social Function of Banquets in the Earliest Civilizations / Francis Joannes -- ch. 3 Food Culture in Ancient Egypt / Edda Bresciani -- ch. 4 Biblical Reasons: The Dietary Rules of the Ancient Hebrews / Jean Soler -- ch. 5 The Phoenicians and the Carthaginians: The Early Mediterranean Diet / Antonella Spano Giammellaro -- pt. TWO THE CLASSICAL WORLD -- Introduction Food Systems and Models of Civilization / Massimo Montanari -- ch. 6 Urban and Rural Diets in Greece / Marie-Claire Amouretti -- ch. 7 Greek Meals: A Civic Ritual / Pauline Schmitt-Pantel -- ch. 8 The Culture of the Symposium / Massimo Vetta -- ch. 9 The Diet of the Etruscans / Giuseppe Sassatelli -- ch. 10 The Grammar of Roman Dining / Florence Dupont -- |
| Contents |
Contents note continued: ch. 11 The Broad Bean and the Moray: Social Hierarchies and Food in Rome / Mireille Corbier -- ch. 12 Diet and Medicine in the Ancient World / Innocenzo Mazzini -- ch. 13 The Food of Others / Oddone Longo -- pt. THREE FROM THE LATE CLASSICAL PERIOD TO THE EARLY MIDDLE AGES (5TH--10TH CENTURIES) -- Introduction Romans, Barbarians, Christians: The Dawn of European Food Culture / Massimo Montanari -- ch. 14 Production Structures and Food Systems in the Early Middle Ages / Massimo Montanari -- ch. 15 Peasants, Warriors, Priests: Images of Society and Styles of Diet / Massimo Montanari -- pt. FOUR WESTERNERS AND OTHERS -- Introduction Food Models and Cultural Identity / Massimo Montanari -- ch. 16 Christians of the East: Rules and Realities of the Byzantine Diet / Ewald Kislinger -- ch. 17 Arab Cuisine and Its Contribution to European Culture / Bernard Rosenberger -- |
| Contents |
Contents note continued: ch. 18 Mediterranean Jewish Diet and Traditions in the Middle Ages / Miguel-Angel Motis Dolader -- pt. FIVE THE LATE MIDDLE AGES (11TH--14TH CENTURIES) -- Introduction Toward a New Dietary Balance / Massimo Montanari -- ch. 19 Society, Food, and Feudalism / Antoni Riera-Melis -- ch. 20 Self-Sufficiency and the Market: Rural and Urban Diet in the Middle Ages / Alfio Cortonesi -- ch. 21 Food Trades / Francoise Desportes -- ch. 22 The Origins of Public Hostelries in Europe / Hans Conrad Peyer -- ch. 23 Medieval Cooking / Bruno Laurioux -- ch. 24 Food and Social Classes in Late Medieval and Renaissance Italy / Allen J. Grieco -- ch. 25 Seasoning, Cooking, and Dietetics in the Late Middle Ages / Jean-Louis Flandrin -- ch. 26 "Mind Your Manners": Etiquette at the Table / Daniela Romagnoli -- ch. 27 From Hearth to Table: Late Medieval Cooking Equipment / Francoise Piponnier -- pt. SIX THE EUROPE OF NATION-STATES (15TH--18TH CENTURIES) -- |
| Contents |
Contents note continued: Introduction The Early Modern Period / Jean-Louis Flandrin -- ch. 28 Growing Without Knowing Why: Production, Demographics, and Diet / Michel Morineau -- ch. 29 Colonial Beverages and the Consumption of Sugar / Alain Huetz de Lemps -- ch. 30 Printing the Kitchen: French Cookbooks, 1480--1800 / Mary Hyman -- ch. 31 Dietary Choices and Culinary Technique, 1500--1800 / Jean-Louis Flandrin -- ch. 32 From Dietetics to Gastronomy: The Liberation of the Gourmet / Jean-Louis Flandrin -- pt. SEVEN THE CONTEMPORARY PERIOD (19TH AND 20TH CENTURIES) -- Introduction From Industrial Revolution to Industrial Food / Jean-Louis Flandrin -- ch. 33 The Transformation of the European Diet / Jean-Louis Flandrin -- ch. 34 The Invasion of Foreign Foods / Yves Pehaut -- ch. 35 The Rise of the Restaurant / Jean-Robert Pitte -- ch. 36 The Food Industry and New Preservation Techniques / Giorgio Pedrocco -- ch. 37 The Taste for Canned and Preserved Food / Alberto Capatti -- |
| Contents |
Contents note continued: ch. 38 The Emergence of Regional Cuisines / Julia Csergo -- ch. 39 The Perils of Abundance: Food, Health, and Morality in American History / Harvey A. Levenstein -- ch. 40 The "McDonaldization" of Culture / Claude Fischler -- CONCLUSION -- Today and Tomorrow / Massimo Montanari. |
| General note | This translation originally published: 1999. |
| Bibliography note | Includes bibliographical references and index. |
| Access restriction | Available only to authorized users. |
| Technical details | Mode of access: World Wide Web |
| Language | Translated from French. |
| Genre/form | Electronic books. |
| ISBN | 9780231111553 (pbk. : alk. paper) |
| ISBN | 023111155X (pbk. : alk. paper) |
