Catalog Search Results
Author
Publisher
Yale University Press
Pub. Date
[2008]
Physical Desc
x, 275 pages : illustrations, map ; 25 cm
Language
English
Description
Paul Freedman surveys the history, geography, economics, and culinary tastes of the Middle Ages to uncover the surprisingly varied ways that spices were put to use--in elaborate medieval cuisine, in the treatment of disease, for the promotion of well-being, and to perfume important ceremonies of the Church. Spices became symbols of beauty, affluence, taste, and grace, Freedman shows, and their expense and fragrance drove the engines of commerce and...
Author
Language
English
Formats
Description
Freedman reveals how the history of our restaurants reflects nothing less than the history of America itself. Whether charting the rise of our love affair with Chinese food through San Francisco's fabled The Mandarin or evoking the richness of Italian food through Mamma Leone's, he uses each restaurant to tell a wider story of race and class, immigration and assimilation.
Author
Language
English
Formats
Description
A leading food historian details the culinary habits of Americans from the days of the colonies to the present, exploring how regional dishes like New England clam Chowder and Louisiana gumbo moved aside for processed and packaged food. With an ambitious sweep over two hundred years, Paul Freedman?s lavishly illustrated history shows that there actually is an American cuisine.
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