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First Published in 1991. Routledge is an imprint of Taylor & Francis, an informa company.

When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit?

Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that...

When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit?

Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that...

Jean-Louis Flandrin (1931–2001) należał do tych francuskich historyków, którzy wykonali ogromną pracę przybliżania nam obrazu życia codziennego w przeszłości. Dzięki nim historia przestała być tylko relacją o abstrakcyjnie doniosłych zdarzeniach i trudno wyobrażalnych ogólnych relacjach. Od wielkich narracji przeszła do małych, bodaj jeszcze bardziej fascynujących. Flandrin w swoim badaniu skupił się na tym, co we współczesnym społeczeństwie zachodnim najważniejsze: na rodzinie, jej historii, strukturze, moralności, uczuciach rodzinnych, prokreacji. Omówił te...

In this book, the author provides a detailed analysis of kinship, household and family relations in early modern France.