History of European Culinary Culture - A Nutritional History from the Stone Age to the Present

Author: [German] Schissfeldt, translated by Wu Yukang
Publisher:
Publishing Date: 2006-01-01
Features: From the rough and chaotic eating habits of early humans to the highly developed food culture of the modern era, the journey has been both adventurous, arduous, and full of twists and turns. The book elaborately describes the food of early humans, the food of ancient Greece and Rome, the food of medieval Europe and the early modern period, until the emergence of quasi-genetic food and the return of the binge-eating trend. Here, food culture has gone far beyond merely revealing the secrets of "eating," and the cultural processes of other social fields are also clearly revealed.