Table Talk

In this unusually fascinating and varied study, Léo Moulin presents to us the cultural and historical background of our eating habits. With the inexhaustible curiosity of the sociologist, he observes people's behaviour at the table, and searches for its social and historical roots. How does one define taste and distaste, and what factors help determine our personal and collective appreciation of our food; how do regional cuisine and recipes arise and evolve; the origin of our table manners, and the influence of monastic rules from the carly Middle Ages; the use and evolution of crockery and cutlery; herbs, spices and the different methods for preserving food...

The extraordinarily rich and varied illustrations include paintings and engravings, miniatures and tapestries, extracts from carly cookery books and herbaria, which the author discusses and explains on the basis of his extensive historical and culinary crudition. This history book for gourmets clearly shows that an everyday human activity like eating and drinking is more than the pure satisfaction of the natural need for food and drink - it is a social event whose significance is only apparent against the broad background of cultural history.