Jean-Louis Flandrin - Böcker
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6 produkter
6 produkter
1 137 kr
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When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit? Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more. As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the contributions of Arabic cookery to European cuisine, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today.
290 kr
When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit? Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more. As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the contributions of Arabic cookery to European cuisine, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today.
496 kr
Skickas inom 7-10 vardagar
In this book, the author provides a detailed analysis of kinship, household and family relations in early modern France. He discusses the strength of kinship and family ties, the structure of households, the rights and duties of husband and wife, their authority over their children, the role of the family in education, the position of servants within the family, the attitudes and sentiments of different family members towards each other and the differences between noble and peasant families. He also deals with the changes in the patterns of sexual life that occurred in this period and investigates the beginnings of birth control in the late eighteenth century, and the possibilities or abortion and divorce. Professor Flandrin uses primarily documentary evidence from early modern France, but also draws comparisons with England in the same period, and with the medieval and modern family. His book provides a fascinating account of the intimate life of men and women in past society, and shows how that society has exerted a lasting influence on the behaviour of our contemporaries.
Chronical of the Table: For a Historical Gastronomy / Chronique de Platine: Pour une gastronomie historique
Häftad, Franska, 1992
507 kr
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584 kr
Skickas inom 3-6 vardagar
2 159 kr
Skickas inom 10-15 vardagar
First Published in 1991. In this book the author looks at the history of sexuality, discussing topics of love from the 15th century onwards, sexual morality and marriage, ancient and modern adages conernong procreation as a part of society and the sex lives of single people.