A History of Food

A History of Food

Item Details

The story of cuisine and the social history of eating is a fascinating one, and Maguelonne Toussaint-Samat covers all its aspects in this classic history. New expanded edition of a classic book, originally published to great critical acclaim from Raymond Blanc, The New York Times , The Sunday Telegraph , The Independent and more Tells the story of man's relationship with food from earliest times to the present day Includes a new foreword by acclaimed food writer Betty Fussell, a preface by the author, updated bibliography, and a new chapter bringing the story up to date New edition in jacketed hardback, with c.70 illustrations and a new glossy color plate section "Indispensable, and an endlessly fascinating book. The view is staggering. Not a book to digest at one or several sittings. Savor it instead, one small slice at a time, accompanied by a very fine wine." -New York Times "This book is not only impressive for the knowledge it provides, it is unique in its integration of historical anecdotes and factual data. It is a marvellous reference to a great many topics." -Raymond Blanc "Quirky, encyclopaedic, and hugely entertaining. A delight." - Sunday Telegraph "It's the best book when you are looking for very clear but interesting stories. Everything is cross-referenced to an extraordinary degree, which is great because the information given is so complex and interweaving." - The Independent " A History of Food is a monumental work, a prodigious feat of careful scholarship, patient research and attention to detail. Full of astonishing but insufficiently known facts." - Times Higher Education Supplement
Authors: Toussaint-Samat, Maguelonne, 1926-
Title: A history of food
Publisher: Chichester, West Sussex, U.K. ; Malden, MA : Wiley-Blackwell, 2009
Edition: New expanded ed
Characteristics: xx, 756 p., [16] p. of plates :,ill. (some col.) ;,26 cm
Statement of Responsibility: Maguelonne Toussaint-Samat ; translated by Anthea Bell
Contents: Collecting gathering hunting
Stock-breeding arable farming: meat, milk, cereals
The three sacramental foods: oil, bread, wine
The economy of the markets
Luxury foods
The era of the merchants
New needs: sugar, chocolate, coffee, tea
Orchards and kitchen gardens
Science and conscience in the diet
ISBN: 1405181192
Branch Call Number: 641.3009 T734h 2009
Bibliography: Includes bibliographical references (p. 723-732) and index
Subject Headings: Food supply History Food History Nutrition Social aspects History
Topical Term: Food supply
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From Library Staff

The story of cuisine and the social history of eating is a fascinating one, and Maguelonne Toussaint-Samat covers all its aspects in this classic history.

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app10 Version Arkelstorp Last updated 2014/10/22 14:48