LEADER 00000cam a22007574a 4500 
001    ocm41497135  
003    OCoLC 
005    20200529010309.0 
008    990528s1999    nyua     b    001 0 eng   
010       99034859 
015    GBA058213|2bnb 
016 7  007369191|2Uk 
019    229217301|a499051158|a502483900|a810677599|a960911372
       |a966465553|a1051467370 
020    0231111541|q(alk. paper) 
020    9780231111546|q(alk. paper) 
020    0140296581|q(pbk.) 
020    9780140296587|q(pbk.) 
020    1439569150 
020    9781439569153 
035    (OCoLC)41497135|z(OCoLC)229217301|z(OCoLC)499051158
       |z(OCoLC)502483900|z(OCoLC)810677599|z(OCoLC)960911372
       |z(OCoLC)966465553|z(OCoLC)1051467370 
040    DLC|beng|cDLC|dC#P|dAGL|dUKM|dOCLCQ|dBAKER|dNLGGC|dBTCTA
       |dYDXCP|dSTF|dOCLCG|dIG#|dBMU|dYOM|dUKMGB|dEEK|dOCLCO
       |dOCLCF|dOCLCQ|dGTA|dOCLCO|dRCT|dOCLCQ|dDHA|dOCLCQ|dGE8
       |dPAU|dCPO|dEUM|dUKUOY|dOCLCQ|dYGV|dOCLCQ|dGAVCL|dOCLCQ 
041 1  eng|hfre 
042    pcc 
049    STJJ 
050 00 TX353|b.H52513 1999 
070 0  TX353|b.H525 1999 
072  0 T000 
082 00 641.3/009|221 
084    15.50|2bcl 
130 0  Histoire de l'alimentation.|lEnglish. 
245 10 Food :|ba culinary history from Antiquity to the present /
       |cunder the direction of Jean-Louis Flandrin and Massimo 
       Montanari ; English edition by Albert Sonnenfeld ; 
       translated by Clarissa Botsford [and others]. 
260    New York :|bColumbia University Press,|c©1999. 
300    xviii, 592 pages :|billustrations ;|c26 cm. 
336    text|btxt|2rdacontent 
337    unmediated|bn|2rdamedia 
338    volume|bnc|2rdacarrier 
490 1  European perspectives 
504    Includes bibliographical references and index. 
505 0  pt. 1. Prehistory and early civilizations. The 
       humanization of eating behaviors / Jean-Louis Flandrin -- 
       Feeding strategies in prehistoric times / Catherine Perlés
       -- The social function of banquets in the earliest 
       civilizations / Francis Joannes -- Food culture in ancient
       Egypt / Edda Bresciani -- Biblical reasons: the dietary 
       rules of the ancient Hebrews / Jean Soler -- The 
       Phoenicians and the Carthaginians: the early Mediterranean
       diet / Antonella Spanò Giammellaro -- pt. 2. The classical
       world. Food systems and models of civilization / Massimo 
       Montanari -- Urban and rural diets in Greece / Marie-
       Claire Amouretti -- Greek meals: a civic ritual / Pauline 
       Schmitt-Pantel -- The culture of the symposium / Massimo 
       Vetta -- The diet of the Etruscans / Giuseppe Sassatelli -
       - The grammar of Roman dining / Florence Dupont -- The 
       broad bean and the moray: social hierarchies and food in 
       Rome / Mireille Corbier -- Diet and medicine in the 
       ancient world / Innocenzo Mazzini -- The food of others / 
       Oddone Longo. 
505 0  pt. 3. From the late classical period to the early Middle 
       Ages (5th-10th centuries). Romans, barbarians, Christians:
       the dawn of European food culture / Massimo Montanari -- 
       Production structures and food systems in the early Middle
       Ages / Massimo Montanari -- Peasants, warriors, priests: 
       images of society and styles of diet / Massimo Montanari -
       - pt. 4. Westerners and others. Food models and cultural 
       identity / Massimo Montanari -- Christians of the East: 
       rules and realities of the Byzantine diet / Ewald 
       Kislinger -- Arab cuisine and its contribution to European
       culture / Bernard Rosenberger -- Mediterranean Jewish diet
       and traditions in the Middle Ages / Miguel-Ángel Motis 
       Dolader -- pt. 5. The late Middle Ages (11th-14th 
       centuries). Toward a new dietary balance / Massimo 
       Montanari -- Society, food, and feudalism / Antoni Riera-
       Melis -- Self-sufficiency and the market: rural and urban 
       diet in the Middle Ages / Alfio Cortonesi -- Food trades /
       Françoise Desportes -- The origins of public hostelries in
       Europe / Hans Conrad Peyer -- Medieval cooking / Bruno 
       Laurioux -- Food and social classes in late medieval and 
       Renaissance Italy / Allen J. Grieco -- Seasoning, cooking,
       and dietetics in the late Middle Ages / Jean-Louis 
       Flandrin -- "Mind your manners": etiquette at the table / 
       Daniela Romagnoli -- From hearth to table: late medieval 
       cooking equipment / Françoise Piponnier. 
505 0  pt. 6. The Europe of nation-states (15th-18th centuries). 
       The early modern period / Jean-Louis Flandrin -- Growing 
       without knowing why: production, demographics, and diet / 
       Michel Morineau -- Colonial beverages and consumption of 
       sugar / Alain Huetz de Lemps -- Printing the kitchen: 
       French cookbooks, 1480-1800 / Philip Hyman and Mary Hyman 
       -- Dietary choices and culinary technique, 1500-1800 / 
       Jean-Louis Flandrin -- From dietetics to gastronomy: the 
       liberation of the gourmet / Jean-Louis Flandrin. 
505 0  pt. 7. The contemporary period (19th and 20th centuries). 
       From Industrial Revolution to industrial food / Jean-Louis
       Flandrin -- The transformation of the European diet / Hans
       Jurgen Teuteberg and Jean-Louis Flandrin -- The invasion 
       of foreign foods / Yves Péhaut -- The rise of the 
       restaurant / Jean-Robert Pitte -- The food industry and 
       new preservation techniques / Giorgio Pedrocco -- The 
       taste for canned and preserved food / Alberto Capatti -- 
       The emergence of regional cuisines / Julia Csergo -- The 
       perils of abundance: food, health, and morality in 
       American history / Harvey A. Levenstein -- The 
       "McDonaldization" of culture / Claude Fischler -- Today 
       and tomorrow / Jean-Louis Flandrin and Massimo Montanari. 
520    "When did the custom of meals served at regular hours 
       begin? At what time did humankind rise to the table and 
       commence eating with individual plates and utensils? Since
       when have we begun to speak of "cuisine" and to judge our 
       foods, their methods of preparation and manner of 
       consumption, on social criteria of gastronomic merit? In 
       this rich, illuminating book an array of authorities 
       explore the history of food from prehistoric times to the 
       present day." From book jacket. 
650  0 Food|xHistory. 
650  0 Food habits|xHistory. 
650  7 Food.|2fast|0(OCoLC)fst00930458 
650  7 Food habits.|2fast|0(OCoLC)fst00930807 
650 07 Food|xHistory.|2sears 
650 07 Eating customs|xHistory.|2sears 
650 17 Voeding.|2gtt 
650 17 Eetgewoonten.|2gtt 
655  7 History.|2fast|0(OCoLC)fst01411628 
700 1  Flandrin, Jean Louis. 
700 1  Montanari, Massimo,|d1949- 
700 1  Sonnenfeld, Albert. 
830  0 European perspectives. 
856 42 |3The Horace Howard Furness Memorial Fund Home Page|uhttp:
       //hdl.library.upenn.edu/1017.12/366213 
994    C0|bSTJ