- 272 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
About This Book
In Near a Thousand Tables, acclaimed food historian Felipe FernĂĄndez-Armesto tells the fascinating story of food as cultural as well as culinary history -- a window on the history of mankind.
In this "appetizingly provocative" (Los Angeles Times) book, he guides readers through the eight great revolutions in the world history of food: the origins of cooking, which set humankind on a course apart from other species; the ritualization of eating, which brought magic and meaning into people's relationship with what they ate; the inception of herding and the invention of agriculture, perhaps the two greatest revolutions of all; the rise of inequality, which led to the development of haute cuisine; the long-range trade in food which, practically alone, broke down cultural barriers; the ecological exchanges, which revolutionized the global distribution of plants and livestock; and, finally, the industrialization and globalization of mass-produced food.
From prehistoric snail "herding" to Roman banquets to Big Macs to genetically modified tomatoes, Near a Thousand Tables is a full-course meal of extraordinary narrative, brilliant insight, and fascinating explorations that will satisfy the hungriest of readers.
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Table of contents
- Cover Page
- Title Page
- ONE The Invention of Cooking
- TWO The Meaning of Eating
- THREE Breeding to Eat
- FOUR The Edible Earth
- FIVE Food and Rank
- SIX The Edible Horizon
- SEVEN Challenging Evolution
- EIGHT Feeding the Giants
- Notes
- Index
- ABOUT THE AUTHOR