Food: The History of Taste.FOOD: THE HISTORY OF TASTE PAUL FREEDMAN Paul Freedman is the Chester D Tripp Professor of History and Chairman of the History Department at Yale University. He specializes in medieval social history, the history of Spain, and the study of medieval peasantry. External links
[ILLUSTRATION OMITTED] Climate, trade, fashion, economics, geography, and technology all shape our tastes in foods. Paul Freeman, a Yale historian, has gathered 10 experts to explore how these factors have influenced cuisines around the globe. The authors trace gastronomic gas·tro·nom·ic also gas·tro·nom·i·cal adj. Of or relating to gastronomy. gas  tro·nom trends from antiquity to the
present, focusing not just on preferences of wealthy gourmands but also
on features that determine the menus of common folk. For instance, one
chapter points to the risks of eating fruits and vegetables in much of
19th-century Europe and why porridges and gruels evolved as dietary
staples, despite their nutritional shortcomings A shortcoming is a character flaw.Shortcomings may also be:
adj. Of or relating to a kitchen or to cookery. [Latin cul  n expectations. And despite the
disdain convenience foods evoke e·voke tr.v. e·voked, e·vok·ing, e·vokes 1. To summon or call forth: actions that evoked our mistrust. 2. today, one chapter points to why their entry into European society around 1800 actually helped raise the quality of the working-class diet. Univ. California, 2007, 368 p., color photos, hardcover, $39.95. |
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