SC - Re: Book Enquiry - long

[Bob Dewart]

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