European Gastronomy

European Gastronomy: The story of man’s food and eating customs presents an historical and anthropological study of the evolution of gastronomy. The author has drawn from a wide range of sources to bring together aspects of the art of eating and food not previously seen in one volume. The scope of the book includes eating customs through the ages, from early man’s struggle for survival, via ancient Greece, Rome and practices in a more modern Europe. The development of the structure of the classical menu is explored, showing how and why the number and elaborate nature of the menu’s courses have gradually changed in content and presentation, and reduced in numbers. Most importantly, the author explores the important social and cultural aspects associated with preparing, presenting, eating and enjoying food and drink for their own sake.