OOP Re: SC - bread pudding
Huette von Ahrens
ahrenshav at yahoo.com
Wed Apr 26 13:08:57 PDT 2000
"Food A Culinary History from Antiquity to the Present" arrived today. A
quick look at the book suggests it is going to be an important addition to
my historical research bookshelf.
The book is divided into periods; Prehistory and Ancient Civilizations, The
Classical World, From the Late Classical to the Early Middle Ages, etc.
Each chapter is a separate paper covering some aspect of cooking and culture
within the period. Each paper has its own bibliography and/or notes.
I'll probably start with "Diet and Medicine in the Ancient World", "From
Hearth to Table: Late Medieval Cooking Equipment", and "Seasoning, Cooking
and Dietetics in the Late Middle Ages." I expect it will take me a couple
weeks to read the entire book. I'll be able to give a more detailed opinion
then.
In case anyone is interested, the book is:
Flandrin, Jean-Louis and Montanari, Massimo, Food A Culinary History from
Antiquity to the Present; Columbia University Press, New York, 1999. ISBN
0-231-11154-1.
The price is $39.95, but it may be cheaper through one of the large
booksellers.
Bear
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