Near a Thousand Tables : A History of Food - Hardcover

Fernandez-Armesto, Felipe

3.7

671 ratings by Goodreads

9781552634721: Near a Thousand Tables : A History of Food

Hardcover

ISBN 10: 1552634728 ISBN 13: 9781552634721

Publisher: Key Porter Books, 2002

View all copies of this ISBN edition:

In Near a Thousand Tables, acclaimed food historian Felipe Fern�ndez-Armesto tells the fascinating story of food as cultural as well as culinary history -- a window on the history of mankind. In this "appetizingly provocative" (Los Angeles Times) book, he guides readers through the eight great revolutions in the world history of food: the origins of cooking, which set humankind on a course apart from other species; the ritualization of eating, which brought magic and meaning into people's relationship with what they ate; the inception of herding and the invention of agriculture, perhaps the two greatest revolutions of all; the rise of inequality, which led to the development of haute cuisine; the long-range trade in food which, practically alone, broke down cultural barriers; the ecological exchanges, which revolutionized the global distribution of plants and livestock; and, finally, the industrialization and globalization of mass-produced food. From prehistoric snail "herding" to Roman banquets to Big Macs to genetically modified tomatoes, Near a Thousand Tables is a full-course meal of extraordinary narrative, brilliant insight, and fascinating explorations that will satisfy the hungriest of readers.

"synopsis" may belong to another edition of this title.

Review:

How best to grasp food's place in history? Historian Felipe Fern�ndez-Armesto's Near a Thousand Tables places its beginnings in cooking, a social act that forges culture (and is perhaps responsible for it), then pursues it as a series of "revolutions"--from the inception of cooking, herding, and agriculture to food industrialization and, finally, modern globalization. Informatively dense yet spry and aphoristic, the book explores food as rite and magic (it "binds those who believe, brands those who don't"); the domestication of animals (snails are the world's oldest "cattle"); farming and food's use as an index of rank ("greatness goes with greatness of girth"--or at least it did); food's role in trade and cultural exchange (Tex-Mex cooking as a form of colonial miscegenation); and as a force in and for industrialization (canning as the cooking of the Industrial Revolution). In the end, we are brought to "the loneliness of the fast food eater" and the "desocializing" effect of microwave cooking and other forms of modern food manipulation that alienate us from the communal act that "made" culture. "Food gives pleasure," Fern�ndez-Armesto writes, and "can change the eater for better or worse." He concludes, "the role of the next revolution will be to subvert the last."

This is a fascinating book that shows us ourselves: like the cannibal, who eats his enemy to appropriate his power, we believe in food's transformative effect, which through devotion to vegetarianism and other special diets will make us "better." It paints a picture both sweeping and precise. --Arthur Boehm

About the Author:

Felipe Fern�ndez-Armesto is a Professorial Fellow of Queen Mary, University of London, and a member of the Modern History Faculty at Oxford University. He is the author of thirteen books, including Millenium: A History of the Last Thousand Years and Civilizations: Culture, Ambition, and the Transformation of Nature.

"About this title" may belong to another edition of this title.