Deliciously organized by the Seven Deadly Sins, here is a scintillating history of forbidden foods through the ages—and how these mouth-watering taboos have defined cultures around the world. From the lusciously tempting fruit in the Garden of Eden to the divine foie gras , Stewart Lee Allen engagingly illustrates that when a pleasure as primal as eating is criminalized, the...(展开全部)

Deliciously organized by the Seven Deadly Sins, here is a scintillating history of forbidden foods through the ages—and how these mouth-watering taboos have defined cultures around the world. From the lusciously tempting fruit in the Garden of Eden to the divine foie gras , Stewart Lee Allen engagingly illustrates that when a pleasure as primal as eating is criminalized, the...(展开全部)

A riveting narrative history of food as seen through 100 recipes, from ancient Egyptian bread to modernist cuisine. We all love to eat, and most people have a favorite ingredient or dish. But how many of us know where our much-loved recipes come from, who invented them, and how they were originally cooked? In A HISTORY OF FOOD IN 100 RECIPES, culinary expert and BBC televis...(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)

To stripe a surface serves to distinguish it, to point it out, to oppose it or associate it with another surface, and thus to classify it, to keep an eye on it, to verify it, even to censor it. Throughout the ages, the stripe has made its mark in mysterious ways. From prisoners' uniforms to tailored suits, a street sign to a set of sheets, Pablo Picasso to Saint Joseph, str...(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)

The ingredients, cooks, techniques and tools that have shaped our love of food. We all love to eat and most of us have a favourite ingredient or dish. In today's world we can get the food we want, when we want it, but how many of us really know where our much-loved recipes come from, who invented them and how they were originally cooked? In this book William Sitwell, culinary e...(展开全部)