History of Food by Maguelonne Toussaint-Samat
This wide-ranging history covers the history of food from the earliest, vegetarian members of the human race to the present day. The book explores the relationship between people and diet, and between food and social mores. The book covers a vast variety of foodstuffs - honey, cereals, meat, coffee, chocolate, tea, bread, oil, cake, fungi, fish - and shows how their consumption has evolved down the ages. It concludes with an investigation of scientific issues, including methods of food preservation, dietics and he importance of vitamins.
Maguelonne Toussaint-Samat is an historian, journalist and writer. She has written for a variety of periodicals in France and published over seventeen books on cuisine, history, and French regional culture. Her books on the Loire and Perigord received commendations from the Academie Française and the Academie du Perigord. Her principal historical interest is in the medieval and renaissance culture of Europe, in particular the domestic economy, food and clothing. She pursues her research in association with the École des Hautes Études.
| SKU | Unavailable |
| ISBN 13 | 9780631177418 |
| ISBN 10 | 0631177418 |
| Title | History of Food |
| Author | Maguelonne Toussaint-Samat |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | John Wiley and Sons Ltd |
| Year published | 1992-05-01 |
| Number of pages | 824 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |