Casting its net far and wide, The History of Taste is a brave attempt at chronicling the cultural history of various foodstuffs.
Looking at everything from hunter gathering to the evolution of the French restaurant, this is a book stuffed full of intriguing information; we liked the tale of the nineteenth century kitchen at London’s Reform Club, considered the precursor of the modern restaurant kitchen and once a popular tourist attraction.
Freedman’s book is one for the gastronomic historian hungry for more.
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Food: The History of Taste, edited by Paul Freedman (Thames & Hudson, £24.95)
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