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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Books by Jean-Louis Flandrin. I thought this was pretty good overall. Nov 15, Vic Tripathy rated it really liked it. It takes you through a smorgasbord of food pardon the Punjabi from all around.
This is a comprehensive entree into food studies. Edited volumes, in my opinion, tend to be disjointed not surprising given the number of authorsbut at the beginning of the book it doesn’t seem so disjointed–or oddly so French. This book definitely addresses everything you always wanted to know about the history of food in Europe but were afraid to ask.
histgia Bob rated it it was amazing Feb 09, Edited volumes, in my opinion, tend to be disjointed not surprising given the number of authorsAfter bazillionty years okay 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 disjointed.
If a researcher is interested in entering food studies, then this hjstria an effective start into this area.
Buy this if you are into food!! Feb 17, Janie rated it it was amazing Shelves: Lists with This Book.
Lorraine rated it it was amazing Mar 26, This could be condensed by doz This book definitely addresses everything you always wanted to know about the history of food in Europe but were afraid to ask. Alexandra Moss rated it liked it Apr 04, No trivia or quizzes yet.
But I’m really really really glad it’s over. Faythe rated it liked it Jan 08, Jenn rated it liked it Jun 03, Bel Castro rated it really liked it Jan 18, Typographic Man rated it really liked it Sep 03, I swear one “chapter” was percentages of what the French ate in the s, which ended with and I paraphrase “other countries may differ but they aren’t France so who cares. Some chapters were omigod interesting and I was reminded why I thought I liked this book a lot.
With a book this big, its unfortunate that there wasn’t room for a broader discussion of international cuisines. A tough, very detailed and thorough read.
Food: A Culinary History from Antiquity to the Present (European Perspectives)
There are no discussion topics on this book yet. Sep 01, Laurie rated it liked it Shelves: Jul 10, Rob Shurmer rated it it was ok Shelves: Tom rated it really liked it Oct 10, A little dry in places but really informative. Goodreads helps you keep track of books you want to read. Un sommario della storia dell’alimentazione mondiale conosciuta a oggi. Oct 05, Jonell Galloway rated it it was amazing Shelves: This comprehensive work explores the culinary evolution of cultures ranging from Mesopotamia to modern America, and explores every aspect of food history, from histriz dietary rules of the ancient Hebrews to the contributions of Arab cookery.
Because it feels long. I’m kinda zonked, so I will review in bullet form -It’s long. At what point in history did people start serving meals at regular hours?
Food: A Culinary History from Antiquity to the Present by Jean-Louis Flandrin
This could be condensed by dozens of pages and be made infinitely more readable by the addition of graphs. These are just a few of the tantalizing questions that are answered in this fascinating history of food from prehistoric time At what point in history did people start serving meals at regular hours? Preview — Food by Jean-Louis Flandrin. Uji rated it really liked it Apr 04, I hereby summarize for you: That’s why it got three stars.
Emma rated it really liked it Nov 17, It also talks about: Want to Read saving…. Paperbackpages.
Cassandra Hemesath rated it really liked it Jul 03, 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.
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. It took me a long time to finish this book, and while interesting at times, it was just too stiff to be really enjoyable for me.