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

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

Overview

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

Product Details

ISBN-13:
9781405181198
Publisher:
Wiley
Publication date:
11/10/2008
Edition description:
2nd, New and Expanded Edition
Pages:
776
Sales rank:
552,629
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.