HISTÓRIA DA ALIMENTAÇÃO de Jean-Louis Flandrin e Massimo Montanari. 18 likes. Book. Where Harold McGee details the science of cooking and food, Flandrin traverses the cultural history of food in similar encyclopedic fashion. The ground he. Search results. of 26 results for Books: “Jean-louis Flandrin” . História da Alimentação (Em Portuguese do Brasil). by Jean Louis Flandrin.
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That’s why it got three stars. Too much to read at one or even twenty sittings, it’s a great book to pick up at any time to revisit the narrati Where Harold McGee details the science of cooking and food, Flandrin traverses the cultural history of food in similar encyclopedic fashion.
Food: A Culinary History from Antiquity to the Present (European Perspectives)
After bazillionty years okay Faythe rated it liked it Jan 08, I particularly enjoyed the attention to regional food and life and development.
Typographic Man rated it really liked it Sep 03, Books by Jean-Louis Flandrin.
I hereby summarize for you: Preview — Food by Jean-Louis Flandrin. Jenn rated it liked it Jun 03, Tom rated it really liked it Oct 10, Rebecca rated it it was ok Mar 31, Cassandra Hemesath rated it really liked it Jul 03, This is a comprehensive entree into food studies. Renny Maya rated it liked it Oct 10, Sure not GOT long, but it’s a larger format so it seems even longer than you think it will be.
It talks about how hunting especially animal hunting back in the Neanderthal days caused us to form groups and therefore help out social development right from the start, there are interesting sections about food in different religions with a strong focus on the food in the Jewish faith.
Each one read like a precis to a much fuller work. No trivia or quizzes yet. Bel Castro rated it really liked it Jan 18, Some introductions could’ve been shorter.
Alexandra Moss rated it liked it Apr 04, Amya rated it it was amazing May 26, The first criticism is that the independent essays, while grouped into a chronology of sorts, are not unified in any way so it reads a bit hlstria.
Goodreads helps you alimenao track of books you want to read. I felt that the earlier periods were dissected, in some cases, in too much detail, with some articles becomi Uneven at times, which is only to be expected with a compendium of this sort. Feb 17, Janie rated it it was amazing Shelves: Edited volumes, in my opinion, tend to be disjointed not surprising given the number of authorsAfter flamdrin years okay Written by leading world authorities, this volume gives a unique perspective on the social and cultural mores of humankind through the ages, offering cooks, culinary scholars, and food lovers a banquet of information on which to feast.
The more ‘recent’ past, however, is vlandrin focused on France, with some side notes on England and later still America.
It also talks about: Christina rated it really liked it May 01, He also includes ample use of linguistics, which is always fun. SJ rated it really liked it Sep 10, The final chapters were very interesting though a bit dated as the once mighty McDonald’s enterprise has been showing its age of alimento.
Food: A Culinary History from Antiquity to the Present by Jean-Louis Flandrin
Too much to read at one or even twenty sittings, it’s a great book to pick up at any time to revisit the narrative of man’s gastronomical evolution.
Emily Z rated it really liked it Apr 22, What’s the real story behind the origin of pasta? Uneven at times, which is vlandrin to be expected with a compendium of this sort. Overall, very interesting, with a broad perspective for certain historical periods.
Because it feels long. Did I mention that? But I’m really really really glad it’s over.