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Food: The History of Taste

edited by Paul Freedman

This fascinating book brings together a team of scholars to tell the story of our love affair with food. Chapters focus primarily on Europe from prehistory to the present day, although there are diversions to savour the development of medieval Islamic cookery and Imperial Chinese cuisine. As the title suggests flavour and spicing is a recurrent theme, with cookery viewed very much in it's cultural context, as Paul Freedman considers how the availability of different produce has profoundly affected how we eat, and what we would consider tasty. 368p col and b/w illus (Thames and Hudson 2007)

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