| Description |
1 online resource (xx, 756 pages, 16 unnumbered pages of plates : illustrations (some color)) |
| 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 |
| 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 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 |
| Bibliography |
Includes bibliographical references (pages 723-732) and index |
| Subject |
Food supply -- History.
|
|
Food -- History.
|
|
Nutrition -- Social aspects -- History.
|
| Genre/Form |
History.
|
| Form |
Electronic book
|
| Author |
Wiley InterScience (Online service)
|
| LC no. |
2009417192 |
| ISBN |
1405181192 |
|
1444305131 |
|
144430514X |
|
9781405181198 |
|
9781444305135 |
|
9781444305142 |
|
