From Late Antiquity: A Guide to the Postclassical World
The inhabitants of late antique Europe, North Africa, and the Middle East fell heir to the food traditions of the ancient world. These were richly varied, showing considerable differences between regions and social classes.
From World History Encyclopedia
The following set of entries seeks to explore the different social roles of food that can be identified throughout the world from 1000 BCE to 300 CE.
From Cambridge World History of Food
Culinary history studies the origins and development of the foodstuffs, equipment, and techniques of cookery, the presentation and eating of meals, and the meanings of these activities to the societies that produce them.
From Cambridge World History of Food
Comprises a history of food and drink around the world, from the beginnings of agriculture in the Near East to recent excitement generated by the “Mediterranean diet.”
From Encyclopedia of American Food and Drink
Author. As one of America's foremost authorities on Mexican food, Gustavo Arellano has since 2004 written the long-running syndicated weekly column ¡Ask a Mexican! for the OCeekly, where he is an editor and food critic with a readership of more than two million people.
From The Columbia Encyclopedia
French lawyer, economist, and gastronomist, famous for his witty treatise on the art of dining, La Physiologie du goût (1825).
From Encyclopedia of American Food and Drink
Author. As the self-titled “Insatiable Gourmet,” Gael Greene brought a sensualist's appetite and journalistic style to food writing and restaurant reviewing, a career that had traditionally been dominated mostly by male bon vivants.
English economist and social scientist. His fame rested on what was in effect a long pamphlet, An Essay on the Principle of Population, As It Affects the Future Improvement of Society (1798), in which he observed that the growth of population is ultimately limited by the food supply.
From Encyclopedia of American Food and Drink
Author. As the powerful restaurant critic of the New York Times for eight years, Mimi Sheraton brought to the job a rigorous, highly personalized, comprehensive commitment that changed the way restaurant criticism was written.
From Encyclopedia of American Food and Drink
A term for a book of recipes, dating in print to 1800. Before 1809, such volumes were referred to as “cookerie books,” “recipe books,” “receipt books,” or “culinary reviews.”
Heat treatment of food to make it more palatable, digestible, and safe. It breaks down connective tissue in meat, making it tender, and softens the cellulose in plant tissue.
From A/V A to Z: An Encyclopedic Dictionary of Media, Entertainment and Other Audiovisual Terms
A television program focused on cooking demonstrations and food-related news and commentary.
From Benders' Dictionary of Nutrition and Food Technology
A term to denote first class cooking. The Ecole de Cordon Bleu was founded in Paris in 1880 by Marthe Distel.
From Encyclopedia of American Food and Drink
Recognized as one of the world's finest culinary schools, the Culinary Institute of America, nicknamed the “CIA,” has graduated more than 44,000 students since its inception.
The mixture of food and drink consumed by an individual. Major diet-related health problems in prosperous communities tend to be the result of too much food, whereas in underdeveloped, poor communities, it is likely to be too little.
From The Deluxe Food Lover's Companion
Labeling laws now require processed food labels to include specific information as well as to clarify four important areas.
A commerical establishment where meals can be bought and eaten. In the 16th cent. English inns and taverns began to serve one meal a day at a fixed time and price, at a common table, and usually distinguished by a special dish.
