Surveys the history of changing tastes in food and fine dining - what was available for people to eat, and how it was prepared and served - from prehistory to the present day
Paul Freedman is Chester D. Tripp Professor of History at Yale and a former Chairman of the Department of History there. He specializes in medieval social history, the history of Catalonia and the history of cuisine. His latest book is Ten Restaurants that Changed America.
'A savoury collection ... splendidly illustrated ... the perfect
present for the curious foodie in your life' - Observer
'Taste, this book reminds us, is an essential part of civilization.
And it is something worth protecting from the homogenizing force of
the modern, global food supply' - Alice Waters, founder of Chez
Panisse restaurant, California
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