The culture of food
Author(s)
Bibliographic Information
The culture of food
（The making of Europe）
Blackwell, 1996
- : pbk
- Other Title
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Fame e l'abbondanza
Available at / 17 libraries
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Graduate School of Asian and African Area Studies, Kyoto Universityグローバル専攻
: pbkCOE-SA||383.8||Mon200018355290
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Note
Translation of: Fame e l'abbondanza
Bibliography: p. [194]-205
Includes index
Description and Table of Contents
Description
This book is about the history of food in Europe and the part it has played in the evolution of the European cultures over two millennia. It has been a driving force in national and imperial ambition, the manner of its production and consumption a means by which the identity and status of regions, classes and individuals have been and still are expressed. In this wide-ranging exploration of its history the author weaves deftly between the classes, regions and nations of Europe, between the habits of late antiquity and the problems of modernity. He examines the interlinked evolutions of consumption, production and taste, to show both what these reveal of the varied cultures and peoples of Europe in the past and what they suggest about the present.
Table of Contents
1. The Basis for a Common Language. 2. The Turning Point.
3. To Each His Own.
4. Europe and the World.
5. The Century of Hunger.
6. The Revolution.
by "Nielsen BookData"
