Gastronomía. Historia del paladar

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35,00 €


Author: Paul Freedman (edition)

Availability: 3 días
Language: Español
Format: Tapa dura, 368 pp, 21x26,5 cm
Publisher: Universitat de València, 2009, 9788437074627
Features: Fotografías a color y en blanco y negro

Publisher review:
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 prehistory to the present day. The authors explore the early repertoire of sweet tastes; the distinctive contributions made by classical antiquity and China; the subtle, sophisticated, and varied group of food customs created by the Islamic civilizations of Iberia, the Arabian desert, Persia, and Byzantium; the magnificent cuisine of the Middle Ages, influenced by Rome and adapted from Islamic Spain, Africa, and the Middle East; the decisive break with highly spiced food traditions after the Renaissance and the new focus on primary ingredients and products from the New World; French cuisine's rise to dominance in Europe and America; the evolution of modern restaurant dining, modern agriculture, and technological developments; and today's tastes, which employ few rules and exhibit a glorious eclecticism. The result is the enthralling story not only of what sustains us but also of what makes us feel alive.

Index:
- Introducción. Una nueva historia de la cocina, Paul Freedman.
- Evolución de los cazadores-recolectores. El sentido del gusto en la prehistoria, Alan K. Outram.
- Los manjares al alcance de la mano. El paladar de las antiguas Grecia y Roma, Veronika Grimm.
- La búsqueda del perfecto equilibrio. El gusto y la gastronomía en la China imperial, Joanna Waley-Cohen.
- Los placeres del consumo. El nacimiento de la cocina islámica medieval, H.D. Miller.
- Banquetes y ayunos. La comida y el sentido del gusto en la Europa medieval, C.M. Woolgar.
- Nuevos mundos, nuevos paladares. Modas culinarias tras el Renacimiento, Brian Cowan.
- El nacimiento de la era del consumidor. Innovaciones en la alimentación desde 1800, Hans J. Teuteberg.
- Chefs, gourmets y gourmands. La cocina francesa en los siglos XIX y XX, Alain Drouard.
- Comer fuera de casa. Evolución de los restarurantes, Elliott Shore.
- Novedad y tradición. El nuevo panorama de la gastronomía, Peter Scholliers.

About the author:
Paul Freedman is professor of History at Yale University.

Book reviews:
“A fascinating and ambitious look at why we eat what we eat. Roaming through time and space, it is different than anything else I’ve read on the subject; I couldn’t put it down”. Ruth Reichl.
“While it may be true that chacun à son gout, Food: the history of taste shows us that, since Homer, the foods we eat have reflected our culture's most closely held values and understanding of our place in the world. This book reminds us that taste is an essential part of civilization, and that it is something worth protecting from the homogenizing force of the modern, global food supply”. Alice Waters.

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