L'alimentation en Europe à l'époque moderne [French]

By Philippe Meyzie

From the discovery of novel foods from the New World to the first restaurants, eating underwent profound transformations in Europe between the 16th and 19th centuries. During this period European food culture-in other words, the ensemble of values and practices associated with eating and shared by a large section of the population-changed thanks to the rapidly expanding circulation of new products and fashions, progress in agriculture, the emancipation of a discerning and demanding palate, and new consumption needs. By adopting a Europe-wide perspective and drawing deeply on the varied available historiography, the author has been able to broadly synthesize issues associated with eating in modern times and open new perspectives. By addressing both consumption and imagination and digging up their historical roots, this journey through the diversity of eating and drinking throws new light on how we eat today. Meyzie's book belongs to a constantly developing field of research and deals with a subject that concerns a wide audience: historians, anthropologists, sociologists, and the general reader. The work also discusses current knowledge and educational requirements.

• Format: Paperback
• Language: French
• ISBN: 220024407X
• ISBN13: 9782200244071
• Release Date: February 2018
• Publisher: Armand Colin
• Length: 288 Pages
• Weight: 0.89 lbs.
• Dimensions: 0.6" x 6.0" x 9.3"