Uçuk, Ceyhun2025-04-292025-04-292025Uçuk, C. (2025). Food: The History of Taste by Paul Freedman. İstanbul Gelişim Üniversitesi Sosyal Bilimler Dergisi, 12(1), 435-438.2148-42872148-7189https://hdl.handle.net/11363/9674Paul Freedman, in his book Food: A History of Taste, explores the social, aesthetic, and historical dimensions of food. He examines cultural diversity, showing that individuals are shaped not just by their biological traits but also by their cultural and linguistic backgrounds. Spanning from hunter-gatherer societies to modern-day food culture, the book delves into how social status, rituals, and cultural changes have influenced what people eat. Ten chapters, each written by different authors based on thorough research, offer diverse perspectives. This review is based on the Turkish edition of the book. Freedman’s interdisciplinary approach, incorporating education, science, and technology, has led to the creation of many innovative ideas.Author: Paul Freedman, (FOOD: The History of Taste) Berkeley: University of California Press 2007, 368 s. ISBN: 9780520254763eninfo:eu-repo/semantics/openAccessTaste historyFood HistoryPaul FreedmanGastronomy HistoryBook Review121435438