SC - Re: Book Enquiry - long

[Debbie Dewart]

My pardon.  I sent this out several days ago and I haven't seen it turn up
yet.


- -----Original Message-----
From: Bob Dewart <gilli at seacove.net>
To: sca-cooks at ansteorra.org <sca-cooks at ansteorra.org>
Date: Monday, March 13, 2000 11:36 AM
Subject: Re: Book Enquiry - long


>
>I've had a couple of requests for more information about this book.  Sorry
>to be so long replying;  I only get the digest and I'm up to my ears in
>projects for Southern Regional Feastival.
>>
>>Date: Fri, 10 Mar 2000 16:02:26 -0600
>>From: "Debbie Dewart" <darcy at seacove.net>
>>Subject: SC - Book Enquiry
>>
>>I have in front of me a book I just checked out of the library.  It is
>>called _Food:  a Culinary History from Antiquity to the Present_ published
>>by Columbia University Press.
>>It is part of a series called "European Perspectives".  The editors are
>>Jean-Louis Flandrin and Massimo Montanari.  According to the book jacket
>>Flandrin is a Professor Emeritus at the University  Paris VII-Vincennes
and
>>a founder of the international review "Food and Foodways".  Montanari is a
>>Professor at the University of Bologna specializing in food of the Middle
>>Ages.
>>
>>Is anyone familier with this work?  It does not appear to have any actual
>>recipes in it, but seems to cover everything else from argricultural
>>economics to kitchen utensiles from different time periods in Europe.
>>
>>HL Darcy Evaline of Lasgwm
>>Ansteorra
>>delurking
>>
>
>The English edition was supervised  by Albert Sonnenfeld and translated by
>Clarris Botsford, Arthur Goldhammer, Charles Lambert, Grances M.
>Lopez-Morillas and sylvia Stevens.
>
>The ISBN is 0-231-11154-1
>
>General:  The book  is broken down into 7 major sections and each section
is
>subdivided into specific  topics.  Each chapter has its own biliography.
>There are two small sections of black and white reproductions of paintings
>which to my mind  are rather dark and murky.  Indexed.
>
>Contents:
>
>Preface by Albert Sonnenfeld
>Introduction to the Original Edition by Jean-Louis Flandrin and Massimo
>Montanari
>
>PART ONE - Prehistory and Early civilizations
>Introduction - the Humanization of Eating Behaviors by  Jean-Louis Flandrin
>Chapter I - Feeding strategies in Prehistoric Times  by Catherine Perles
>Chapter 2 - The social function of Banquets in the Earlier Civilizations by
>Francis
>     Joannes
>Chapter 3 - Food culture in Ancient Egypt by Edda Bresciani
>Chapter 4 - Biblical reasons: The dietary Rules of the Ancient Hebrews by
>Jean
>     Soler
>Chapter 5 - The Phoenians and the Carthaginians:  the Early Mediterranean
>Diet
>      by Antonella Spano Giannellaro
>
>PART TWO - The Classical World
>Introduction - Food Systems and Models of Civilization by Massimo
Maontanari
>Chapter 6 - Urban and Rural diets in Greece by Marie-Clare Amouretti
>Chapter 7 - Greek Meals: A Civic Ritual by Pauline Schnitt-Pantel
>chapter 8 - The culture  of the Symposium by Massimo Vetta
>Chapter 9 - the Diet of the Etruscans  by Giuseppe Sassatelli
>chapter 10 - The Grammar of Roman Dining by Florence Dupont
>Chpater 11 - The Broad Bean and the Moray: Social Hierachies and Food in
>     Rome by Mireille Corbier
>Chapter 12 - Diet and Medicine in the Ancient World by Innocenzo Maxxini
>Chapter 13 - The Food of Others by Oddone Longo
>
>PART THREE From the late Classical Period to the early Middle Ages (5th -
>10th
>     Centuries)
>Introduction - Romans, Barbarians, Christians: The Dawn of the European
Food
>     Culture by Massimo Montanari
>Chapter 14 - Production Structures and Food Systems in the Early Middle
Ages
>by
>     Massimo Montanari
>chapter 15 - Peasants, Warriors, Priests: Images of society and Styles of
>Diet by
>     Massimo Montanari
>
>PART FOUR - Westerners and Others
>Introduction - Food Models and Cultural Indentity  by Massimo Montanari
>Chapter 16 - Christians of the East: Rules and realities of the Byzantine
>Diet by
>     Ewald Kislinger
>chapter 17 - Arab Cuisine and Its Contribution to European Culture by
>Bernard
>    Rosenberger
>chapter 18 - Mediterranean Jewish Diet and Traditions in the Middle Ages
by
>     Miguel-angel Motis Dolander
>
>PART FIVE - The Late Middle ages (11th - 14th Centuries)
>Introduction - Toward a New dietary balance by Massimo Mantanari
>Chapter 19 - Society, Food and Feudalism  by Antoni Riera-Melis
>Chapter 20 - Self-Sufficiency and the Market: rural and Urban Diet in the
>Middle Ages
>     by Alfio Cotonesi
>Chapter 21 - Food Trades by Francoise Desportes
>Chapter 22 - the Origins of Public Hostelries in Europe by Hans Conrad
Peyer
>Chapter 23  - Medieval cooking by Bruno Laurioux
>Chapter 24 - Food and Social classes in Late Medieval and Renaaisaance
Italy
>     by Allen J Grieco
>Chapter 25 - Seasoning, cooking and Dietetics in the Late Middle ages by
>Jean-Louis
>     Flandrin
>chapter 26 - "Mind your Manners" Etiquette at the Table by Daniela
Romagnoli
>Chapter 27 - From Hearth to Table: Late Medieval Cooking Equipment  by
>Francoise
>     Piponnier
>
>PART SIX - The Eurpean Nation-States (15th - 18th Centuries
>Introduction - the Early Modern Period by Jean-Louise Flandrin
>Chapter 28 - Growing without knowing why: Production, Demographics and Diet
>      by Michel Morineau
>Chapter 29 - Colonial Beverages and the Consumption of Sugar by Alain Huetz
>de
>     Lemps
>Chapter 30 - Printing the Kitchen: French cookbooks, 1480-1800 by Philip
>Hyman
>    and Mary Hyman
>Chapter 31 - Dietary Choices and culinary Technique, 1500 - 1800 by
>Jean-Louis
>     Flandrin
>Chapter 32 - From dietetics to Gastronomy: the Liberation of the Gourmet by
>Jean-
>     Louis Flandrin
>
>PART SEVEN - the Contemporary Period (19th and 20th Centuries)
>Introduction - From Industrial Revolution to Industrial Food by Jean-Louise
>Flandrin
>Chapter 33 - the Transformation of the European Diet by Hans Jurgen
>Teuteberg and
>    Jean-Louis Flandrin
>Chapter 34 - The Invasion of Foreign Foods by Yves Pehant
>Chapter 35 - the Rise of the Restaurant by Jean-Louis Flandrin
>Chapter 36 - The food Indusrty and New Preservation Techniques by Giorgio
>     Pedrocco
>chapter 37 - The Taste for Canned and Preserved Food by Alberto Capatti
>Chapter 38 - the Emergence of regional Cuisines by Julia Csergo
>Chapter 39 - The Perils of Abundance: Food, Health and Morality in American
>     History by Harvey A. Levenstein
>Chapter 40 - The McDonaldization" of Culture by Claude Fischler
>Conclusion - Today and Tomorrow by Jean-Louise Flandrin and Massimo
>Montanari
>
>