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Favorite Food History book?

post #1 of 6
11/9/00 at 7:56pm
Thread Starter 
We were just sent a copy of The Cambridge World History of Food and I have to say it is pretty incredible. Has anyone read it? I can't imagine reading it as it is more of a reference due to it's shear fastness (two volumes, and both are well over a thousand pages each). This set is quickly becoming my favorite set of history books, although my all time favorite food history read is still The Physiology of Tasteby Brillat Savarin. What are your favs?

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post #2 of 6
11/10/00 at 5:04am
One of my favorites is "Fabulous Feasts". It is about cooking and eating in medieval times with a great section on laws used to regulate the food trade in 13th century London and some very interesting recipes. It even has a section on how to throw an authentic medieval dinner.
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post #3 of 6
11/10/00 at 3:55pm
Evan Jones' American Food is a good read. It explores the origins of some classic American dishes as well as weaving in some dishes that were favorites of historical figures. Also, some good words on crops, animal domestication and the import of some items. A good read, but definetly not the Cambrige collection.
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post #4 of 6
11/16/00 at 3:29pm
At the moment I am reading 'The Selected Soyer'. On a day that you feel you have workrd hard and long it is interesting to read how much he put into his life. Such diverse directions with his cooking skills. Such dedication. Has any one read it?
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post #5 of 6
11/26/00 at 6:02am
Thread Starter 
Pete, I will have to take a look at the book you mentioned about medieval cooking. I once attended a medieval dinner party where everyone had to dress up in costume and it was complete with a wench who served ale. The food was incredible and the meal lasted for about 5 hours. The finale was a suckling pig with an apple in the mouth. By far one of the best dinner parties I have ever been to.

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Nicko
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nicko@cheftalk.com
www.cheftalk.com "A food lover's link to professional chefs!"
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post #6 of 6
12/1/00 at 6:14pm
I use a number of books for reference. One I would recomend is The Encyclopedia of Creative cooking. The book was compiled by Jane Solmson and Edited by Charlotte Turgeon the Editor of Larousse Gastronomique and the creative cooking course.When preparing or reserching breads my Fav is special and decorative breads. This book is written by roland Bilheux, Alain Escoffier,Danial Herve and Jean-marie Pouradier. I thnk this is one of the best books dedicated to bread in the world,everything is covered
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