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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Preview — Food 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.
Alexandra Moss rated it liked it Apr 04, Want to Read saving…. What’s the real story behind the origin of pasta? Apr 06, Jen rated it liked it Shelves: The historical sweep is vast from classical through to contemporary period.
Not that I didn’t already know about this but it was fun to read about the European opinion of Americans and food. Some chapters were omigod interesting and I was reminded why I thought I liked this book a lot. As it took more than a year and a half to get through, I am very happy to turn the final page and place the darn, taunting thing back on a shelf.
Would we still be eating communally today if the Black Plague hadn’t forced diners to eat at a safe distance from each other? 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. Some introductions could’ve been shorter. The second, and more important, is that some of the essays literally cry out for the mercy of a graph or two. Want to Read Currently Reading Read.
Sure not GOT long, but it’s a larger format so it seems even longer than you think it will be. Lists with This Book. Everyone interested in food history MUST own this book.
For all the length and the chapters of death Feb 17, Janie rated it it was amazing Shelves: L’ho trovato di grandissimo interesse sia per l’arguzia dell’indagine storica che per la messe di curiose notizie.
Did I mention that? Bob rated it it was amazing Feb 09, A tough, very detailed and thorough read. Christina rated it really liked it May 01, I’m kinda zonked, so I will review in bullet form -It’s long. This book definitely addresses everything you flanrrin wanted to know about the history of food in Europe but were afraid to ask. Alimentxo at times, which is only to be expected with a compendium of this sort.
Faythe rated it liked it Jan 08, Nov 15, Vic Tripathy rated it really liked it.
Food: A Culinary History from Antiquity to the Present (European Perspectives)
Edited volumes, in my opinion, tend to be disjointed not surprising given the number of authorsAfter alimetnao years okay 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.
The final chapters histtria very interesting though a bit dated as the once mighty McDonald’s enterprise has been showing its age of late. The key authors in the field are represented.
Return to Book Page. 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. 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 fflandrin this sort. Books by Jean-Louis Flandrin. That’s why it got three stars. Peccato per la traduzione dal francese del primo saggio, veramente pietosa.
Hitria, very interesting, with a broad perspective for certain historical periods. To ask other readers questions about Foodplease sign up.
Food: A Culinary History from Antiquity to the Present by Jean-Louis Flandrin
Paperbackpages. It also talks about: Amya rated it it was amazing May 26, I particularly enjoyed the attention to regional food and life and development.
I felt that the earlier periods were dissected, in some cases, in too much detail, with some articles becoming repetitive of prior discussions how many ways can you describe gruel? I thought this was pretty good overall. Emma rated it really liked it Nov 17, Where Harold McGee details the science of cooking and food, Flandrin traverses the cultural history of food in similar encyclopedic fashion.