History of European Culinary Culture (Nutritional History from the Stone Age to the Present)

Author: (German) Schissfeld, translated by Wu Yukang
Publisher:
Publish Date: 2006-09-01
Features: Food culture here has far exceeded merely revealing the secrets of "eating," and the cultural processes of other social fields are also clearly shown. The journey from the rough and chaotic eating habits of early humans to the highly developed food culture of today has been both adventurous and winding yet interesting. The book elaborately describes the food of early humans, the food of ancient Greece and Rome, the food of medieval and early modern Europe, until the emergence of quasi-genetic food and the return of the binge-eating trend. Food culture here has far exceeded merely revealing the secrets of "eating," and the cultural processes of other social fields are also clearly shown.