A History of Food

By Toussaint-Samat, Maguelonne

Publishers Summary:
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 RaymondBlanc, 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

 Not Rated. Be the first to rate this product!

ISBN
978-1-40518-119-8
Publisher
Wiley-Blackwell


REVIEWS

Library Journal

Reviewed on November 1, 2008

From hunters and gatherers and the onset of agriculture to the rise of commercial foodways, historian Toussaint-Samat presents not just the historical background but the cultural, religious, and social impact of food. Extensively researched, with quotations from a wide array of historical sources, the volume does tend to focus slightly more on Europe than on other parts of the world, although there is a visi...Log In or Sign Up to Read More

Become a Pro


This feature is only available to Pro subscribers. Please log in, or upgrade your subscription.

Add To My List

cover
by

This feature is only available to Pro subscribers. Please log in, or upgrade your subscription.

Export


This feature is only available to Pro subscribers. Please log in, or upgrade your subscription.

Save List Search Query


This feature is only available to Pro subscribers. Please log in, or upgrade your subscription.

Follow Lists


This feature is only available to Pro subscribers. Please log in, or upgrade your subscription.