FOOD: THE HISTORY OF TASTE

This book 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. Since earliest times food has encompassed so much more than just what we eat - whole societies can be revealed and analysed by their cuisines. In this wide-ranging book, leading historians from Europe and America piece together from myriad sources the culinary accomplishments of diverse civilizations, past and present, and the pleasures of dining.