| Titre : |
Food in history |
| Type de document : |
texte imprimé |
| Auteurs : |
Tannahill, Reay, Auteur |
| Editeur : |
New York, NY : Stein and Day |
| Année de publication : |
c1973 |
| Importance : |
448 p. |
| Présentation : |
Illustration |
| Format : |
24 cm. |
| ISBN/ISSN/EAN : |
978-0-8128-1437-8 |
| Note générale : |
Includes bibliographical references and index. |
| Langues : |
Anglais (eng) |
| Catégories : |
Cooking -- history.
Dinners and dining.
Food -- History.
Food habits
|
| Index. décimale : |
GT 2850 |
| Résumé : |
Surveys the evolution of man's diverse gastronomic habits, customs, and traditions against their cultural and historical background. |
| Note de contenu : |
pt. 1. The prehistoric world : The course of prehistory ; Food and cooking before 10,000 B.C. ; Changing the face of the earth --
pt. 2. The Near East, Egypt, and Europe, 3000 B.C.-A.D. 1000 : The background ; The first civilizations ; The food of classical Greece ; Imperial Rome ; The silent centuries --
pt. 3. Asia until the Middle Ages, and the Arab world : The influence of the nomads ; Central Asia ; China ; India ; The Arab world --
pt. 4. Europe A.D 1000-1500 : The expansion of Europe ; Supplying the towns ; The medieval table --
pt. 5. The expanding world, 1490-1800 : New worlds and new foods ; The Americas ; Food for the traveler ; A gastronomic grand tour --
pt. 6. The modern world, 1800 until the present day : Industry, science, and food ; The Industrial Revolution ; The food-supply revolution ; The scientific revolution. |
Food in history [texte imprimé] / Tannahill, Reay, Auteur . - New York, NY : Stein and Day, c1973 . - 448 p. : Illustration ; 24 cm. ISBN : 978-0-8128-1437-8 Includes bibliographical references and index. Langues : Anglais ( eng)
| Catégories : |
Cooking -- history.
Dinners and dining.
Food -- History.
Food habits
|
| Index. décimale : |
GT 2850 |
| Résumé : |
Surveys the evolution of man's diverse gastronomic habits, customs, and traditions against their cultural and historical background. |
| Note de contenu : |
pt. 1. The prehistoric world : The course of prehistory ; Food and cooking before 10,000 B.C. ; Changing the face of the earth --
pt. 2. The Near East, Egypt, and Europe, 3000 B.C.-A.D. 1000 : The background ; The first civilizations ; The food of classical Greece ; Imperial Rome ; The silent centuries --
pt. 3. Asia until the Middle Ages, and the Arab world : The influence of the nomads ; Central Asia ; China ; India ; The Arab world --
pt. 4. Europe A.D 1000-1500 : The expansion of Europe ; Supplying the towns ; The medieval table --
pt. 5. The expanding world, 1490-1800 : New worlds and new foods ; The Americas ; Food for the traveler ; A gastronomic grand tour --
pt. 6. The modern world, 1800 until the present day : Industry, science, and food ; The Industrial Revolution ; The food-supply revolution ; The scientific revolution. |
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