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History of Food / Edition 2
     

History of Food / Edition 2

4.6 3
by Maguelonne Toussaint-Samat
 

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ISBN-10: 1405181192

ISBN-13: 9781405181198

Pub. Date: 11/10/2008

Publisher: Wiley

This classic work is an exploration and celebration of man’s relationship with food from earliest times to the present day. Maguelonne Toussaint-Samat tells the story of cuisine and the social history of food taking in fascinating, little-known byways along the journey. For instance, we learn that Aztecs enjoyed chocolate as a drink with chilli and honey; we

Overview

This classic work is an exploration and celebration of man’s relationship with food from earliest times to the present day. Maguelonne Toussaint-Samat tells the story of cuisine and the social history of food taking in fascinating, little-known byways along the journey. For instance, we learn that Aztecs enjoyed chocolate as a drink with chilli and honey; we discover the Iroquois origins of popcorn; we hear about the potential culinary and farming uses of lupin seeds. Toussaint-Samat looks at the transition from a vegetable- to an increasingly meat-based diet, as well as at the relationship between people and what they eat, between particular foods and social behaviour, and between dietary habits and methods of cooking.

This new expanded edition includes a foreword by food writer, Betty Fussell, author of The Story of Corn and Raising Steaks, a new final chapter covering recent developments in food production and consumption around the world, and an updated bibliography. Beautifully illustrated with nearly 70 figures and new color plates, A History of Food will continue to be read and enjoyed by a fresh generation of readers.

Product Details

ISBN-13:
9781405181198
Publisher:
Wiley
Publication date:
11/10/2008
Edition description:
2nd, New and Expanded Edition
Pages:
776
Sales rank:
391,072
Product dimensions:
7.50(w) x 9.90(h) x 1.70(d)

Table of Contents

Foreword.

Acknowledgements.

List of Illustrations.

Introduction.

Part I: Collecting, Gathering, Hunting:.

1. Collecting Honey.

2. The History of Gathering.

3. Hunting.

Part II: Stock-Breeding, Arable Farming: Meat, Milk, Cereals:.

4. The History of Meat.

5. The History of Dairy Produce.

6. The History of Cereals.

Part III: The Three Sacramental Foods: Oil, Bread, Wine: .

7. The History of Oil.

8. The History of Bread and Cakes.

9. The History of Wine.

Part IV: The Economy of the Markets: .

10. The History of Fish.

11. The History of Poultry.

Part V: Luxury Foods:.

12. Treasures From the Sea.

13. The Treasure of the Forests.

Part VI: The Era of the Merchants: .

14. An Essential Food (Salt).

15. Spice at any Price.

Part VII New Needs: Sugar, Chocolate, Coffee, Tea: .

16. The Lure of Sugar.

17. Confectionary and Preserves.

18. Chocolate and Divinity.

19. Coffee and Politics.

20. Tea and Philosophy.

Part VIII: Orchards and Kitchen Gardens: .

21. The Tradition of Fruits.

22. The Evolution of Vegetables.

23. The Potato Revolution.

Part IX: Science and Conscience:.

24. Preserving by Heat.

25. Preserving by Cold.

26. The Reassurance of Dietetics.

Notes.

Bibliography.

Index.

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A History of Food 4.5 out of 5 based on 0 ratings. 2 reviews.
Guest More than 1 year ago
No culinary student or chef- to -be should be without this book. How important is salt beyond the dinner table? Find out where Saltzburg got its name. What three items were deemed by Moses as the sacrificial foods of choice and why. Its one thing to cook and plate food, its another to understand their history. Make youreself a better food-historian and look beyond current cuissene.
Guest More than 1 year ago
Are you a lover of food? This book is great--it tells how all these yummy foods and spices came to be. Did you know that in the old days sailors sailed thousands of miles just to get some spices!? Interesting, eh? More fun tidbits. Reads like a comic book.