History of Food / Edition 1

History of Food / Edition 1

by Maguelonne Toussaint-Samat
     
 

ISBN-10: 0631194975

ISBN-13: 9780631194972

Pub. Date: 12/14/2007

Publisher: Wiley

Everything you eat has a story behind it. If you relish savory steaks you'll delight in the story of the Roman emperor who kept his figure by eating 40 pounds a meat a day. According to legend, you may even one day discover the genie of the tea, an ancient Chinese poet. Compiling countless references and illustrations, History of Food serves up delicious

Overview

Everything you eat has a story behind it. If you relish savory steaks you'll delight in the story of the Roman emperor who kept his figure by eating 40 pounds a meat a day. According to legend, you may even one day discover the genie of the tea, an ancient Chinese poet. Compiling countless references and illustrations, History of Food serves up delicious research on the common groceries you buy and some not-so-common foods eaten throughout the world.

This well-written volume discusses the historical significance of food and myths surrounding various delectable treats. It describes hunting and gathering, ancient rituals surrounding certain foods, and a vast array of cooking techniques. History of Food is a must-have for your kitchen.

Product Details

ISBN-13:
9780631194972
Publisher:
Wiley
Publication date:
12/14/2007
Edition description:
Older Edition
Pages:
824
Product dimensions:
8.76(w) x 10.92(h) x 1.71(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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