Food The History of Taste – Paul Freedman

Food The History of Taste is a book that anyone interested in food and history will read eagerly. You will love everything from the visuals in it to the beautiful design of the book. You will read ten different topics covered by various authors in ten separate chapters and witness the development of the taste buds.


Food The History of Taste - Paul Freedman

Food The History of Taste begins from the early periods of humanity and tells the history of the palate until today. Why do some products popular in some of the countries and are not preferred at all in some regions? Why did Europeans didn’t eat spices in the nineteenth century? And how are chocolate and coffee changing international trade and people’s eating habits? (Believe me, you will find much more than you think in answer to this question.) How is French cuisine becoming an exemplary kitchen all over the world? Where was the world’s first restaurant? And when and where did restaurants start to spread across the globe? In what direction are the world’s eating and drinking habits changing? And is this good or bad for humanity?

This book answers these and tons of similar questions. While looking at the history of the taste, you will read the history of the world and humanity, and see how everything is interconnected. If you are looking for a good non-fiction book and want to get comprehensive information on food and food history, you will love this book. Enjoy!

Food The History of Taste - Paul Freedman

Food The History of Taste

Since earliest times food has encompassed so much more than just what we eat – whole societies can be revealed and analysed by their cusines. In this wide-ranging book, leading historians from Europe and so America piece together from a myriad sources the culinary accomplishments of diverse civilizations, past and present, and the pleasures of dining.

Ten chapters cover the food and so taste of the hunter-gatherers and first farmers of Prehistory; the rich Mediterranean cultures of Ancient Greece and so Rome; the development of gastronomy in Imperial China; Medieval Islamic cuisine; European food in the Middle Ages; the decisive changes in food fashions after the Renaissance; the effect of the Industrial Revolution on what people ate; the rise to dominance of French cuisine in the 19th and so 20th centuries; the evolution of the restaurant; the contemporary situation where everything from slow to so fast food vies for our attention. Throughout, the so entertaining story of worldwide food traditions provides the ideal backdrop to today’s roaming the globe for great gastronomic experiences.

Paul Freedman

Paul H. Freedman is the Chester D Tripp Professor of History at Yale University. He specializes in medieval social history, the history of Spain, the study of medieval peasantry, and so medieval cuisine.

Reading this book contributed to these challenges: 

A Non-fiction a Month

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.