History of Food from Prehistory to the Present Day - Florent Quellier

Eating. Nothing could be more trivial and yet more complex. Nourishing oneself is a vital physiological need, but also a matter of knowledge and learning, in other words, a culture: humankind has conceived of food and dreamed of satiety, written about nutrition, developed dietary knowledge and prescribed diets, constructed gastronomy, codified good table manners, and judged the eating habits of others...

From the Middle East to the Western world, this illustrated journey into the heart of history invites us to understand how the food cultures of men and women, past and present, are developed, transmitted, and transformed. It paints a vivid picture of ordinary and festive meals shared by the powerful and the anonymous, of tastes and dislikes, of products and imagined worlds, of recipes and culinary mythologies.

What if culinary practice defined humanity in its most intimate and public aspects?