Exploring culinary evolution and eating habits in a cornucopia of cultures from ancient Mesopotamia to modern America and from the Byzantine Empire to Jewish Mediterranean culture in the Middle Ages, Food: A Culinary History is a rich banquet for readers. Culinary customs, the writers reveal, offer great insight into societies past and present.
Explores the innovative premise that everything having to do with food - its capture, cultivation, preparation, and consumption. This book shows how food, once a practical necessity, evolved into an indicator of social standing and religious and political identity.