作者简介 伊恩·克罗夫顿（Ian Crofton），英国历史作家，著有《小小大历史》（The Little Book of Big History: The Story of Life, the Universe and Everything）、《不枯燥的世界历史》（History without the Boring Bits: A Curious Chronology of the World）、《苏格兰与英格兰边境之行》（Walking the Border: A Journey Between Scotland and England）、《英格兰诸国君》（The Kings and Queens of England）以及《苏格兰成语与寓言词典》（A Dictionary of Scottish Phrase and Fable），等等。写作...(展开全部)

Join Jonathan Silvertown for a multicourse meal of evolutionary gastronomy, a tantalizing tour of human taste that helps us to understand the origins of our diets and the foods that have been central to them for millennia—from spices to spirits. A delectable concoction of coevolution and cookery, Dinner with Darwin reveals that our shopping lists don’t just contain the ingredie...(展开全部)

乔纳森·西尔弗顿，英国爱丁堡大学进化生态学教授，著有多本生态学与进化相关的科普图书，包括《种子的故事》《为什么不是200岁》。

The culture of food and drink occupies a central role in the development of Chinese civilization, and the language of gastronomy has been a vital theme in a range of literary productions. From stanzas on food and wine in the Classics of Poetry to the articulation of refined dining in The Dream of the Red Chamber and Su Shi’s literary recipe for attaining culinary perfection, la...(展开全部)

作者分别为美国斯坦福大学教授艾朗诺，澳大利亚国立大学教授邓肯，澳大利亚新南威尔士大学教授李木兰等。译者分别为哈佛大学东亚语言与文明系博士；北京工商大学艺术传媒学院讲师、北京大学中文系博士；上海师范大学人文与传播学院讲师；斯坦福大学东亚语言与文化系助理教授等。

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)

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)

A subversive thinker draws out the historical significance of the most intimate corners of our lives. The development of romantic love, the evolution of national and regional cuisines, the globalization of Chinese food, the histories of various taboos on certain types of food and drink, the uniqueness of the European family—such are the fascinating and diverse themes Goody addr...(展开全部)

The historical study of food, culture, and society has become established within the academy based on a generation of high-quality scholarship. Following the foundational work of the French Annales school, the International Committee for the Research into European Food History and the Institut Europeen d'Histoire et des Cultures de l'Alimentation have conducted wide-ranging res...(展开全部)

An undertaking without parallel or precedent, this monumental two-volume work encapsulates much of what is known of the history of food and nutrition. It constitutes a vast and essential chapter in the history of human health and culture. Ranging from the eating habits of our prehistoric ancestors to food-related policy issues we face today, this work covers the full spectrum o...(展开全部)