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A History of Food

A History of Food
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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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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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