SC - Food A Culinary History

[Decker, Terry D.]

"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