n his trademark witty and informative style, David Downie embarks on a quest to discover “What is it about the history of Paris that has made it a food lover’s paradise?” Long before Marie Antoinette said, “Let them eat cake!” (actually, it was brioche), the Romans of Paris devoured foie gras, and live oysters rushed in from the Atlantic; one Medieval cookbook describes a thirt...(展开全部)

This richly illustrated book is the first to apply the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present. Editor Paul Freedman has gathered essays by French, German, Belgian, American, and British historians to present a comprehensive, chronological history of taste from pr...(展开全部)

保罗·弗里德曼（Paul Freedman），耶鲁大学历史学Chester D. Tripp教授，历史系前主席。主要研究领域包括中世纪社会史、西班牙史、农民史、奢侈品贸易史、食物历史等。他的著作《中世纪农民的图像》（Images of the Medieval Peasant）荣获2002年美国中世纪研究院哈金斯奖章。几十年来他一直致力于在许多国家寻找和发现精致美食及其发展历程。

This richly illustrated book is the first to apply the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present. Editor Paul Freedman has gathered essays by French, German, Belgian, American, and British historians to present a comprehensive, chronological history of taste from pr...(展开全部)

In "Near a Thousand Tables, " acclaimed food historian Felipe Fernandez-Armesto tells the fascinating story of food as cultural as well as culinary history -- a window on the history of mankind.In this "appetizingly provocative" "(Los Angeles Times)" book, he guides readers through the eight great revolutions in the world history of food: the origins of cooking, which set human...(展开全部)

In "Near a Thousand Tables, " acclaimed food historian Felipe Fernandez-Armesto tells the fascinating story of food as cultural as well as culinary history -- a window on the history of mankind.In this "appetizingly provocative" "(Los Angeles Times)" book, he guides readers through the eight great revolutions in the world history of food: the origins of cooking, which set human...(展开全部)

In this eclectic book of food history, Tom Nealon takes on such overlooked themes as carp and the Crusades, brown sauce and Byron, and chillies and cannibalism, and suggests that hunger and taste are the twin forces that secretly defined the course of civilization. Through war and plague, revolution and migration, people have always had to eat. What and how they ate provoked cu...(展开全部)

汤姆·尼伦（Tom Nealon） 古董食谱专家。在波士顿经营一家古籍珍本书店，专攻早期印刷书籍，特别是食谱与文学，并时常在网络上发表关于食物历史的文章。

Leo Gursky is barely surviving, tapping his radiator each evening to let his upstairs neighbor know he's still alive. But life wasn't always like this: 60 years ago, in the Polish village where he was born, Leo fell in love and wrote a book. And though Leo doesn't know it, that book survived, inspiring fabulous circumstances, even love.

Leo Gursky is barely surviving, tapping his radiator each evening to let his upstairs neighbor know he's still alive. But life wasn't always like this: 60 years ago, in the Polish village where he was born, Leo fell in love and wrote a book. And though Leo doesn't know it, that book survived, inspiring fabulous circumstances, even love.