Paul H. Freedman Boeken

Applies the discoveries of the 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.

Exploring the evolution of American culinary habits from post-colonial times to the present, this work highlights the themes of regionality, standardization, and variety that define the nation's diverse cuisine. Food historian Paul Freedman combines meticulous research with a passion for food, offering a captivating narrative enriched with engaging anecdotes that will appeal to food enthusiasts. His analysis reveals how America's history is intricately woven into its culinary practices, showcasing a vibrant and sometimes chaotic gastronomic landscape.

A fascinating tour of US history through food, as reflected in a century of restaurant menus. Menus aid our cultural memory. They provide unwitting historical evidence not only of what people were eating but of how they spent their leisure time, and what they valued. A Century of Dining Out offers a fascinating tour of American culture, using menus as a road map. As Henry Voigt explains, menus came into use with the nineteenth-century expansion of hotels and restaurants in the United States, a time when service à la russe--serving dishes in courses rather than all at once--was growing in popularity. For the first time, diners were offered choice and anticipation when dining outside the home. Menus were the written record of this novel experience. Throughout the book, Voigt weaves in two pervasive American themes--celebrations of civic progress and the growth of the middle class--to explore how menus have illustrated the quotidian life of US citizens from nearly all social classes. As he shows, menus can be read as markers of technological achievements and major historical events eras, from the Civil War and the Gilded Age to Prohibition and the Great Depression. Illustrated with nearly ninety color images, A Century of Dining Out offers vivid and visually sumptuous proof of the dining table's unsung importance to US history.

Focusing on Catalonian peasants during the Middle Ages, this work integrates archival evidence with medieval societal theories to provide a comprehensive analysis. It delves into the lives, social structures, and cultural practices of these rural communities, offering insights into their historical context and significance. The study sheds light on the interplay between local customs and broader societal norms, enriching our understanding of medieval peasant life in Catalonia.

With a sweep of more than 200 years, this lavishly illustrated history convinces us that there actually is an American cuisine.

The demand for spices in medieval Europe was extravagant and was reflected in the pursuit of fashion, the formation of taste, and the growth of luxury trade. It inspired geographical and commercial exploration ,as traders pursued such common spices as pepper and cinnamon and rarer aromatic products, including ambergris and musk. Ultimately, the spice quest led to imperial missions that were to change world history.   This engaging book explores the demand for spices: why were they so popular, and why so expensive?  Paul Freedman surveys the history, geography, economics, and culinary tastes of the Middle Ages to uncover the surprisingly varied ways that spices were put to use--in elaborate medieval cuisine, in the treatment of disease, for the promotion of well-being, and to perfume important ceremonies of the Church. Spices became symbols of beauty, affluence, taste, and grace, Freedman shows, and their expense and fragrance drove the engines of commerce and conquest at the dawn of the modern era.  

Exploring the intersection of food and society, this work delves into how restaurants have shaped and mirrored American culture, class, gender roles, and the dynamics of assimilation and mass consumption. By highlighting ten influential establishments, it offers a rich social history that goes beyond mere culinary discussion, revealing the broader implications of dining experiences in the United States.

An award-winning historian makes the case for food's cultural importance, stressing its crucial role throughout human history

První práce svého druhu, v níž se objevy nové generace historiků jídla z celého světa spojují s nepokrytě romantickým kouzlem pojednávané látky: kulinářských dovedností různých civilizací, minulých i současných, a požitků z hodování. Výsledkem jsou skutečné dějiny chuti, našich nejvznešenějších, nejelegantnějších a nejlibějších myšlenek o jídle – jeho složkách, přípravě, podávání – od pravěku až do současnosti.

Kniha náboženství je další publikace z edice přehledových oborových publikací (Kniha filozofie, Kniha psychologie, Kniha ekonomie, Kniha vědy), určených pro nejširší veřejnost od úplných začátečníků až po pokročilé studenty a odborníky. Nabízí obsáhlý přehled všech hlavních světových náboženství, jejich vzniku, vývoje, podstaty a vzájemných souvislostí. Hutný výklad v moderní grafické úpravě doprovázejí srozumitelné diagramy, které objasňují hlavní principy.