Food A History MOBI ô Food A MOBI :Þ

Food A History MOBI ô Food A MOBI :Þ


  • Paperback
  • 272 pages
  • Food A History
  • Felipe Fernández-Armesto
  • English
  • 23 June 2014
  • 9780743227407

10 thoughts on “Food A History

  1. Lightreads Lightreads says:

    Positives rambly accounts of food history ecology cultural and political significance etc Lots of great anecdotes – mozzarella from water buffalos The chocolate bar invented partially as a temperance object to keep people from drinking Which sent me lunging for the internet to find out how long it took someone to invent chocolate liueur My faith in humanity is sustained by learning that alcoholic chocolate beverages actually predate the chocolate bar by nearly two centuries Priorities peopleNegatives Cheerful use of the phrase “cultural miscegenation” coupled with an occasionally weird tone when discussing imperial and colonial relationships significant to food history Cultural miscegenation? Seriously?


  2. Emily Emily says:

    Trying to supplement my knowledge of food history for my Survey of Food History course this semester I greatly enjoyed Fernandez Armesto's account which organizes the vast details of world food history into eight compelling categories1 The Invention of Cooking arguably the first revolution of human eating and a key step in our evolution and survival2 The Meaning of Eating revealing how meals and specific foods were the first building blocks of cultures traditions taboos s etc 3 Breeding to Eat discussing the role of herding ie transitioning from hunter gatherer patterns of collecting food to producing food4 Managing Plant Life for Food which my professor Ken Albala has argued as another key revolution in food history this time the agricultural revolution5 Food and Rank revealing the stratifying and organizing power of food to create and reinforce ineuality by development of haute cuisine which in socially mobile societies is observed and copied by the middle class6 Exchange of Cultures discussing the initial barriers to cross cultural cuisines as well as the salt and spice trade7 Food and Ecological Exchange namely as influenced by the Columbian exchange that facilitated the transport of Old and New World foods8 Industrial Food in the 19th and 20th Centuries discussed both the pros and cons of the industrial system and calling for the next food revolution to undue some of the harm that the green revolution of agricultural has causedI really enjoyed it and found it to be a concise and intriguing presentation of the history of food across the globe


  3. Olga Kovalenko Olga Kovalenko says:

    Just as I started getting used to the abundance of information and ideas the book came to an end Tables is a great inspiration for further reading and discovery it is an easy read and it's uite objective about all kinds of diets and food fads of the past and present


  4. Angel Angel says:

    I read this book back in 2003 Here is what I wrote in my journal at the time Finished reading Fernandez Armesto's Near a Thousand Table This history of food is a book to be savored; it is not fast paced but it is a book with interesting content The book is arranged on the basis of major revolutions in food history but then we get to see how these revolutions affected human history Some of these revolutions include the concept of cooking the idea of eating as having ritualistic significance and the idea of food consumption as a social marker the concept of haute cuisine falls into this A particularly interesting idea for me was the author's link between cannibals and vegans Cannibals in ancient and primitive cultures would consume their slain enemies in order to gain their strength or bravery Vegans eat vegetables in order to improve their health and it can also have a spiritual angle The common idea is that both consume food in order to improve their bodies and spirits Also interesting to read were the narratives of food travels from one continent to another and how this shaped history Overall this would be a book I would strong recommend A similar title would be Jared Diamond's Guns Germs and Steel Today I would add that a book like Cognac which I have reviewed here would be in a similar vein as well


  5. Martin Earl Martin Earl says:

    This is uite simply the best scholarly approach to food history that I have read to date mingling sociology economics anthropology history and politics to show the impacts of foods and food ideas on society and conversely society on food Fernández Armesto ranges topically through multiple cultures in one paragraph creating a density of example that is at once stimulating informative and enticing His viewpoint is pan global than many histories showing the ways that societies have reacted toward colonialism in their eating and food cultures It is true yes that many of his examples sit in the West but that is the seat of many of the multi national organizations he cites How many world wide food companies from Indonesia can you name real fast?Among the interesting points he makes are the close spiritual connection between cannibalism and veganism you read that right and the deterioration of the very bonds of society that is caused by fast food and the microwave oven In the middle there are interesting vignettes on alchemy spice trade spontaneous generation and may flights of intellectual fancy I highly recommend this book to anyone that wants to think about the global—and personal—history of food


  6. Miriam Miriam says:

    Informative but Fernandez Armesto is sort of snooty and insufferable


  7. Cynthia Cynthia says:

    This book is thoughtful wide ranging iconoclastic brilliant elegant and packed with fascinating abundantly documented information It’s an exhilarating race through the entire history of where food came from and what it means to humankind It encompasses psychology sociology science culture literature religion and politics along with its culinary history Fernández Armesto doesn’t shy away from anything delving into everything from cannibalism to the raw food movement “Culture begins when the raw gets cooked” This book is so rich in facts history and insights that it is difficult to even imagine where to begin describing it Of course he covers the transition from hunting to farming and discusses the foods that have had the biggest impact on the planet rice wheat maize sugar and so on But it is the scope of the work the passion and the insights into the significance of food that elevate it We can almost imagine him in a lecture hall his voice rising with the heat of his argument as he holds forth on the importance of some key point such as in the chapter “The Edible Earth” when he writes about farming“Whether invented or evolved the farming of plants did in the long run to alter the world than any previous human innovation The impact of the hunters fishers and stockbreeders of the last chapter could not compare—not on the landscape or on ecological structures or even on diet Plants are 90 percent of the world’s food Plant farming still dominates the world’s economyWe still depend on it absolutely It is the basis of everything else”The author joyously explodes a lot of popular myths For example “The idea that the demand for spices during the Middle Ages was the result of the need to disguise tainted meat and fish is one of the great myths of the history of food It is likely that fresh foods in the Middle Ages were fresher than today because locally produced and that preserved foods were just as well preserved in their different ways—by salting pickling desiccating and conserving—as ours are in the age of canning refrigeration and freeze drying a techniue which by the way was known in antiuity and developed to a high degree by Andean potato growers in what we think of as the Middle Ages” Or “It was probably pigs and horses not people that took to the New World from the old the diseases that began the precipitate collapse of Native American populations” he notes as he explains why herding is dangerous to humans than hunting Or even “More than 50 percent of those with afflicted hearts do not have high cholesterol counts”He worries about our relationship with food He notes that “The loneliness of the fast food eater is uncivilizing Food is being desocialized” He observes that the health obsessed and food faddists share in common with cannibals the tendency to take their meaning from what they eat He frets over what the microwave is doing to our dining habits and opines “Readers who could have Brillat Savarin settle for the Williams Sonoma catalogue”The book sweeps from “The Invention of Cooking The First Revolution” to “Feeding the Giants Food and Industrialization in the Nineteenth and Twentieth Centuries” scooping up “The Meaning of Eating Food as Rite and Magic” “Food and Rank Ineuality and the Rise of Haute Cuisine” and “Challenging Evolution Food and Ecological Exchange” among other topics as he whirls through the millennia weaving together a tapestry of what food has meant to our world and what it means to us nowThis is not breezy writing It is the kind of dense rich juicy prose that we language arts majors relish But if you love rich writing as well as rich food this book is a real treat


  8. Arjun Mishra Arjun Mishra says:

    I am really unsure of what to make of this book It was not at all what I was expecting but different expectations are my fault As far as the history of food goes FFA does a complete examination of our origins evolution idiosyncratic developments and breakthroughs A real strength of his historical approach is to break down the relationship between food and humans into revolutions This is necessary of course by virtue of humans taking control of food and applying human knowledge to the relationships industrialization I am sure that his history is sound as is his method of dividing the history My disappointments arise from his lack of analysis We are given various fun facts and trivia throughout the book his tangents on oysters are fascinating and I daresay raw but they deviate from the historical approach so much that it is nearly crying out for another book His attitude towards contemporary eating is refreshing and necessary The attitude acrimony and intelligence alone cause the final two chapters to be the most riveting and readable Once again though this deviation cries out for a separate bookI am almost under the impression that a separate book would be even informative and entertaining The reason his attitude is so refreshing and necessary is that FFA dismisses just about everything we think we know about food and eating It is upsetting just how easily idiotic baseless and moronic health fads infiltrate our daily lives and coerce people in to undergoing unhealthy eating habits such as the mind blowingingly troglodytic Atkins Diet It is abhorrent when those idiotic baseless moronic health fads begin to influence health policy FFA despises all of these fads and is utterly dismissive of them and repulsed by them I like that He borderline can take his haughty displeasure in them too far There is one section in one of the final chapters that he seems dismissive of calories like in effect saying that they just do not matter This confuses me because this would seem to be one of the few incontrovertible foundations of nutrition and food science 3500 kcal gained 1 pound gained; 3500 kcal lost 1 pound lost At is at this point that FFA gets a little apocryphal as well He seems to rely on anecdotes The simple explanation to his caloric stories is that the person in uestion might have different metabolisms or caloric needs Regardless the point he is making is right on We are obsessive over constantly changing beliefs and understandings for no reason because food science and nutrition are deeply flawed fields with ideologically driven pinpricks painfully flawed methodology I saw a study that dictated the experimental group to consume less than the daily minimum amount of calories needed to SURVIVE and outside influences FFA makes this point well We do not really know much about food Just enjoy it Also it is a superbly engrossing read


  9. Dave Dave says:

    This isn't exactly the history of food but since he titles it a history I guess I shouldn't be too critical of that He does cover a lot of subjects but just seems overwhelmed at times This leads to him making what I consider to be unforgivable mistakes like buying into the idea that eating only potatoes can provide all the nutrition humans need what about fats vitamin A the fact that its toxins build up if eaten in large uantities etc? and the omission of some of food history's most interesting subjects like the fact that Europe's empires likely wouldn't have lasted so long without the introduction of New World crops He also says things like people need salt either from mines or boiled down salt water which ignores the fact that a lot of cultures got sodium from animal blood and even some plant sources and he actually should have known better since he does mention groups like the Massai and Inuit elsewhere When it comes to hunter gatherers I have trouble following some of his logic Apparently a major flaw with that lifestyle is that they're too competitive overhunting because why conserve something someone else will hunt anyway? Well according to most anthropologists this is exactly why they weren't competitive Any day anybody could walk into camp dragging way meat than they can eat themselves Sure there are examples of things going wrong like chasing entire herds off of cliffs but any group that didn't learn from such mistakes didn't last very long So that's way off At other times he tries to be overly provocative saying things like cannibals and vegetarians are following the same superstitious logic again showing in other parts of the book that he should know better when he mentions the ethical considerations that lead people to boycott factory farming I do like a lot of the stuff in here though His discussion on snail grazing was particularly interesting and I like that he admits there aren't always rational reasons for taboos and other cultural anomalies It's also nice that he goes through all the theories on why agriculture developed rather than just pretend to know which is true like so many other writers do It's strange to me that nobody ever brings up that elites have a desire for high population densities for powerful armies In my opinion that makes sense than anything else In a lot of the world well designed horticulture methods were forcefully replaced with difficult ecologically destructive methods and unhealthy crops to subjugate as many people as possible It'll be interesting to see what this guy's book on the history of civilizations has to say about such things Maybe he'll be able to redeem himself a little bit This one however is not the best


  10. J J says:

    Two of my favourite things history and food in a brown paper parcel tied up in string Well it's got a browny goldish dust jacket anyway and look here's a piece of stringNo one could accuse Fernandez Armesto of aiming low or of underestimating his own abilities That he manages in only 224 pages to convince the reader that he has come close to providing a comprehensive history is a tribute to his enviably broad knowledge and energetic swashbuckling style This book is tremendous fun to read if a little rambling in places Although it betrays the author's various intellectual and geographical biases I have decided not to take offence since I share some of them The broadly chronological yet topical arrangement of the material works well each chapter discusses a revolution in the history of food from the invention of cooking itself through the spiritual and social meanings of meals to industrial machinations and he spices up each chapter with titbits and hints from other parts of the book so it's never boring He busts a few myths along the way and manages to weave the weird and wonderful into a compelling narrative I now wish I'd taken notes so that I could say something specific but so be it Like a wonderful banuet it made a great impression on me and I remember that it was delightful than how it was delightful Thus like all my meals valuable at the time its nutritional value is now largely history


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Food A History❰PDF / Epub❯ ☂ Food A History Author Felipe Fernández-Armesto – Capitalsoftworks.co.uk In Near a Thousand Tables acclaimed food historian Felipe Fernández Armesto tells the fascinating story of food as cultural as well as culinary history a window on the history of mankind In this appe In Near a Thousand Tables acclaimed food historian Felipe Fernández 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 Food A MOBI :Þ revolutions in the world history of food the origins of cooking which set humankind on a course apart from other species; the ritualization of eating which brought magic and meaning into people's relationship with what they ate; the inception of herding and the invention of agriculture perhaps the two greatest revolutions of all; the rise of ineuality which led to the development of haute cuisine; the long range trade in food which practically alone broke down cultural barriers; the ecological exchanges which revolutionized the global distribution of plants and livestock; and finally the industrialization and globalization of mass produced food From prehistoric snail herding to Roman banuets to Big Macs to genetically modified tomatoes Near a Thousand Tables is a full course meal of extraordinary narrative brilliant insight and fascinating explorations that will satisfy the hungriest of readers.


About the Author: Felipe Fernández-Armesto

Born in Felipe Fernández Armesto was raised in London by his Spanish born father and British born mother both active journalists As a historian he has written numerous books on a variety of subject from American History to the Spanish Armada He currently serves as Food A MOBI :Þ the Principe de Asturias Chair in Spanish Culture and Civilization at Tufts University and Professor of Global Environmental H.


10 thoughts on “Food A History

  1. Lightreads Lightreads says:

    Positives rambly accounts of food history ecology cultural and political significance etc Lots of great anecdotes – mozzarella from water buffalos The chocolate bar invented partially as a temperance object to keep people from drinking Which sent me lunging for the internet to find out how long it took someone to invent chocolate liueur My faith in humanity is sustained by learning that alcoholic chocolate beverages actually predate the chocolate bar by nearly two centuries Priorities peopleNegatives Cheerful use of the phrase “cultural miscegenation” coupled with an occasionally weird tone when discussing imperial and colonial relationships significant to food history Cultural miscegenation? Seriously?

  2. Emily Emily says:

    Trying to supplement my knowledge of food history for my Survey of Food History course this semester I greatly enjoyed Fernandez Armesto's account which organizes the vast details of world food history into eight compelling categories1 The Invention of Cooking arguably the first revolution of human eating and a key step in our evolution and survival2 The Meaning of Eating revealing how meals and specific foods were the first building blocks of cultures traditions taboos s etc 3 Breeding to Eat discussing the role of herding ie transitioning from hunter gatherer patterns of collecting food to producing food4 Managing Plant Life for Food which my professor Ken Albala has argued as another key revolution in food history this time the agricultural revolution5 Food and Rank revealing the stratifying and organizing power of food to create and reinforce ineuality by development of haute cuisine which in socially mobile societies is observed and copied by the middle class6 Exchange of Cultures discussing the initial barriers to cross cultural cuisines as well as the salt and spice trade7 Food and Ecological Exchange namely as influenced by the Columbian exchange that facilitated the transport of Old and New World foods8 Industrial Food in the 19th and 20th Centuries discussed both the pros and cons of the industrial system and calling for the next food revolution to undue some of the harm that the green revolution of agricultural has causedI really enjoyed it and found it to be a concise and intriguing presentation of the history of food across the globe

  3. Olga Kovalenko Olga Kovalenko says:

    Just as I started getting used to the abundance of information and ideas the book came to an end Tables is a great inspiration for further reading and discovery it is an easy read and it's uite objective about all kinds of diets and food fads of the past and present

  4. Angel Angel says:

    I read this book back in 2003 Here is what I wrote in my journal at the time Finished reading Fernandez Armesto's Near a Thousand Table This history of food is a book to be savored; it is not fast paced but it is a book with interesting content The book is arranged on the basis of major revolutions in food history but then we get to see how these revolutions affected human history Some of these revolutions include the concept of cooking the idea of eating as having ritualistic significance and the idea of food consumption as a social marker the concept of haute cuisine falls into this A particularly interesting idea for me was the author's link between cannibals and vegans Cannibals in ancient and primitive cultures would consume their slain enemies in order to gain their strength or bravery Vegans eat vegetables in order to improve their health and it can also have a spiritual angle The common idea is that both consume food in order to improve their bodies and spirits Also interesting to read were the narratives of food travels from one continent to another and how this shaped history Overall this would be a book I would strong recommend A similar title would be Jared Diamond's Guns Germs and Steel Today I would add that a book like Cognac which I have reviewed here would be in a similar vein as well

  5. Martin Earl Martin Earl says:

    This is uite simply the best scholarly approach to food history that I have read to date mingling sociology economics anthropology history and politics to show the impacts of foods and food ideas on society and conversely society on food Fernández Armesto ranges topically through multiple cultures in one paragraph creating a density of example that is at once stimulating informative and enticing His viewpoint is pan global than many histories showing the ways that societies have reacted toward colonialism in their eating and food cultures It is true yes that many of his examples sit in the West but that is the seat of many of the multi national organizations he cites How many world wide food companies from Indonesia can you name real fast?Among the interesting points he makes are the close spiritual connection between cannibalism and veganism you read that right and the deterioration of the very bonds of society that is caused by fast food and the microwave oven In the middle there are interesting vignettes on alchemy spice trade spontaneous generation and may flights of intellectual fancy I highly recommend this book to anyone that wants to think about the global—and personal—history of food

  6. Miriam Miriam says:

    Informative but Fernandez Armesto is sort of snooty and insufferable

  7. Cynthia Cynthia says:

    This book is thoughtful wide ranging iconoclastic brilliant elegant and packed with fascinating abundantly documented information It’s an exhilarating race through the entire history of where food came from and what it means to humankind It encompasses psychology sociology science culture literature religion and politics along with its culinary history Fernández Armesto doesn’t shy away from anything delving into everything from cannibalism to the raw food movement “Culture begins when the raw gets cooked” This book is so rich in facts history and insights that it is difficult to even imagine where to begin describing it Of course he covers the transition from hunting to farming and discusses the foods that have had the biggest impact on the planet rice wheat maize sugar and so on But it is the scope of the work the passion and the insights into the significance of food that elevate it We can almost imagine him in a lecture hall his voice rising with the heat of his argument as he holds forth on the importance of some key point such as in the chapter “The Edible Earth” when he writes about farming“Whether invented or evolved the farming of plants did in the long run to alter the world than any previous human innovation The impact of the hunters fishers and stockbreeders of the last chapter could not compare—not on the landscape or on ecological structures or even on diet Plants are 90 percent of the world’s food Plant farming still dominates the world’s economyWe still depend on it absolutely It is the basis of everything else”The author joyously explodes a lot of popular myths For example “The idea that the demand for spices during the Middle Ages was the result of the need to disguise tainted meat and fish is one of the great myths of the history of food It is likely that fresh foods in the Middle Ages were fresher than today because locally produced and that preserved foods were just as well preserved in their different ways—by salting pickling desiccating and conserving—as ours are in the age of canning refrigeration and freeze drying a techniue which by the way was known in antiuity and developed to a high degree by Andean potato growers in what we think of as the Middle Ages” Or “It was probably pigs and horses not people that took to the New World from the old the diseases that began the precipitate collapse of Native American populations” he notes as he explains why herding is dangerous to humans than hunting Or even “More than 50 percent of those with afflicted hearts do not have high cholesterol counts”He worries about our relationship with food He notes that “The loneliness of the fast food eater is uncivilizing Food is being desocialized” He observes that the health obsessed and food faddists share in common with cannibals the tendency to take their meaning from what they eat He frets over what the microwave is doing to our dining habits and opines “Readers who could have Brillat Savarin settle for the Williams Sonoma catalogue”The book sweeps from “The Invention of Cooking The First Revolution” to “Feeding the Giants Food and Industrialization in the Nineteenth and Twentieth Centuries” scooping up “The Meaning of Eating Food as Rite and Magic” “Food and Rank Ineuality and the Rise of Haute Cuisine” and “Challenging Evolution Food and Ecological Exchange” among other topics as he whirls through the millennia weaving together a tapestry of what food has meant to our world and what it means to us nowThis is not breezy writing It is the kind of dense rich juicy prose that we language arts majors relish But if you love rich writing as well as rich food this book is a real treat

  8. Arjun Mishra Arjun Mishra says:

    I am really unsure of what to make of this book It was not at all what I was expecting but different expectations are my fault As far as the history of food goes FFA does a complete examination of our origins evolution idiosyncratic developments and breakthroughs A real strength of his historical approach is to break down the relationship between food and humans into revolutions This is necessary of course by virtue of humans taking control of food and applying human knowledge to the relationships industrialization I am sure that his history is sound as is his method of dividing the history My disappointments arise from his lack of analysis We are given various fun facts and trivia throughout the book his tangents on oysters are fascinating and I daresay raw but they deviate from the historical approach so much that it is nearly crying out for another book His attitude towards contemporary eating is refreshing and necessary The attitude acrimony and intelligence alone cause the final two chapters to be the most riveting and readable Once again though this deviation cries out for a separate bookI am almost under the impression that a separate book would be even informative and entertaining The reason his attitude is so refreshing and necessary is that FFA dismisses just about everything we think we know about food and eating It is upsetting just how easily idiotic baseless and moronic health fads infiltrate our daily lives and coerce people in to undergoing unhealthy eating habits such as the mind blowingingly troglodytic Atkins Diet It is abhorrent when those idiotic baseless moronic health fads begin to influence health policy FFA despises all of these fads and is utterly dismissive of them and repulsed by them I like that He borderline can take his haughty displeasure in them too far There is one section in one of the final chapters that he seems dismissive of calories like in effect saying that they just do not matter This confuses me because this would seem to be one of the few incontrovertible foundations of nutrition and food science 3500 kcal gained 1 pound gained; 3500 kcal lost 1 pound lost At is at this point that FFA gets a little apocryphal as well He seems to rely on anecdotes The simple explanation to his caloric stories is that the person in uestion might have different metabolisms or caloric needs Regardless the point he is making is right on We are obsessive over constantly changing beliefs and understandings for no reason because food science and nutrition are deeply flawed fields with ideologically driven pinpricks painfully flawed methodology I saw a study that dictated the experimental group to consume less than the daily minimum amount of calories needed to SURVIVE and outside influences FFA makes this point well We do not really know much about food Just enjoy it Also it is a superbly engrossing read

  9. Dave Dave says:

    This isn't exactly the history of food but since he titles it a history I guess I shouldn't be too critical of that He does cover a lot of subjects but just seems overwhelmed at times This leads to him making what I consider to be unforgivable mistakes like buying into the idea that eating only potatoes can provide all the nutrition humans need what about fats vitamin A the fact that its toxins build up if eaten in large uantities etc? and the omission of some of food history's most interesting subjects like the fact that Europe's empires likely wouldn't have lasted so long without the introduction of New World crops He also says things like people need salt either from mines or boiled down salt water which ignores the fact that a lot of cultures got sodium from animal blood and even some plant sources and he actually should have known better since he does mention groups like the Massai and Inuit elsewhere When it comes to hunter gatherers I have trouble following some of his logic Apparently a major flaw with that lifestyle is that they're too competitive overhunting because why conserve something someone else will hunt anyway? Well according to most anthropologists this is exactly why they weren't competitive Any day anybody could walk into camp dragging way meat than they can eat themselves Sure there are examples of things going wrong like chasing entire herds off of cliffs but any group that didn't learn from such mistakes didn't last very long So that's way off At other times he tries to be overly provocative saying things like cannibals and vegetarians are following the same superstitious logic again showing in other parts of the book that he should know better when he mentions the ethical considerations that lead people to boycott factory farming I do like a lot of the stuff in here though His discussion on snail grazing was particularly interesting and I like that he admits there aren't always rational reasons for taboos and other cultural anomalies It's also nice that he goes through all the theories on why agriculture developed rather than just pretend to know which is true like so many other writers do It's strange to me that nobody ever brings up that elites have a desire for high population densities for powerful armies In my opinion that makes sense than anything else In a lot of the world well designed horticulture methods were forcefully replaced with difficult ecologically destructive methods and unhealthy crops to subjugate as many people as possible It'll be interesting to see what this guy's book on the history of civilizations has to say about such things Maybe he'll be able to redeem himself a little bit This one however is not the best

  10. J J says:

    Two of my favourite things history and food in a brown paper parcel tied up in string Well it's got a browny goldish dust jacket anyway and look here's a piece of stringNo one could accuse Fernandez Armesto of aiming low or of underestimating his own abilities That he manages in only 224 pages to convince the reader that he has come close to providing a comprehensive history is a tribute to his enviably broad knowledge and energetic swashbuckling style This book is tremendous fun to read if a little rambling in places Although it betrays the author's various intellectual and geographical biases I have decided not to take offence since I share some of them The broadly chronological yet topical arrangement of the material works well each chapter discusses a revolution in the history of food from the invention of cooking itself through the spiritual and social meanings of meals to industrial machinations and he spices up each chapter with titbits and hints from other parts of the book so it's never boring He busts a few myths along the way and manages to weave the weird and wonderful into a compelling narrative I now wish I'd taken notes so that I could say something specific but so be it Like a wonderful banuet it made a great impression on me and I remember that it was delightful than how it was delightful Thus like all my meals valuable at the time its nutritional value is now largely history

Leave a Reply

Your email address will not be published. Required fields are marked *