This book is the first to apply the discoveries of the new
generation of food historians worldwide to the unashamedly romantic
appeal of the subject: to the culinary accomplishments of diverse
civilizations, past and present, and to the pleasures of dining.
The result is truly a history of taste: our most elevated, elegant
and pleasurable thoughts about food - ingredients, preparation,
presentation - since prehistory. From beginning to end this is an
enthralling and richly illustrated story of one of the most vital
clues not just to what keeps us alive, but to what makes us feel
alive.
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