Genre: Non-Fiction/Food
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A book with over 800 pages is always a bit intimidating, but for a true foodie, 800 pages of food facts are just a beginning. In History of Food the author digs deeply into the history of all types of food, giving us information that is both interesting and sometimes surprising. For example, the cultivation of greens, for use in salads, came from Italy. The Romans ate raw wild greens (salads) during the latter part of their meals to aid with digestion.
The author expounds upon the original mother sauces, telling us where they originated and how they were used through the years. He talks about the sequence of meal courses, the use of utensils and anything you might imagine related to food. He shares information about food preservation through the years and many scientific issues related to food. I found it interesting that tomatoes, first discovered in the "new world," were brought back to the Italians, who really found creative ways to use them.
This is not a book that you will sit down and read through in a week or even a month. It is long and involved and can sometimes be tedious, but the information is fascinating and there is no rush. Although it was first written in 1992, and that is the copy we own, an updated version came out in 2008 that might be filled with even more up to date information. If you, or someone you know, is interested in the when, where and why of what we eat, than this is a perfect book to keep on hand.
- Beverly
Publisher - Blackwell Pub
Date of Publication - November 1992
The author expounds upon the original mother sauces, telling us where they originated and how they were used through the years. He talks about the sequence of meal courses, the use of utensils and anything you might imagine related to food. He shares information about food preservation through the years and many scientific issues related to food. I found it interesting that tomatoes, first discovered in the "new world," were brought back to the Italians, who really found creative ways to use them.
This is not a book that you will sit down and read through in a week or even a month. It is long and involved and can sometimes be tedious, but the information is fascinating and there is no rush. Although it was first written in 1992, and that is the copy we own, an updated version came out in 2008 that might be filled with even more up to date information. If you, or someone you know, is interested in the when, where and why of what we eat, than this is a perfect book to keep on hand.
- Beverly
Publisher - Blackwell Pub
Date of Publication - November 1992
