Fernández-Armesto, Felipe
New York : Free Press, c2002.
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Notes:
- Includes bibliographical references (p. [225]-245) and index.
- 1. Invention of Cooking: The First Revolution — 2. Meaning of Eating: Food as Rite and Magic — 3. Breeding to Eat: The Herding Revolution: From Collecting Food to Producing It — 4. Edible Earth: Managing Plant Life for Food — 5. Food and Rank: Inequality and the Rise of Haute Cuisine — 6. Edible Horizon: Food and the Long-Range Exchange of Culture — 7. Challenging Evolution: Food and Ecological Exchange — 8. Feeding the Giants: Food and Industrialization in the Nineteenth and Twentieth Centuries.
- In Near a Thousand Tables, Oxford historian Felipe Fernandez-Armesto tells the fascinating story of food as cultural as well as culinary history – ecology as well as gastronomy. At the heart of this engrossing book are what Fernandez-Armesto calls 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 made food an indicator of rank and 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 food. Near a Thousand Tables reveals what microwave families and tube-fed astronauts have in common with pre-social hominids why India is the source of street food in Cairo and court food in Isfahan why the name avocado is derived from an Aztec anatomical term. –BOOK JACKET.
Subjects:
Requested by Bibus, K.