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A history of food

Author: Maguelonne Toussaint-Samat
Publisher: Oxford, UK ; Cambridge, MA, USA : Blackwell Reference, 1992.
Edition/Format:   Print book : EnglishView all editions and formats
Database:WorldCat
Summary:

This history of cuisine and the social history of eating 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,  Read more...

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Details

Genre/Form: History
Document Type: Book
All Authors / Contributors: Maguelonne Toussaint-Samat
ISBN: 0631177418 9780631177418 0631194975 9780631194972
OCLC Number: 223367668
Notes: Translation of: Histoire naturelle & morale de la nourriture.
Description: xix, 801 pages : illustrations ; 23 cm
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 Assurance of Dietetics. 27. Reassurance for the Future. Chronology of Dietary Progress. Notes. Bibliography. Index.
Other Titles: Histoire naturelle & morale de la nourriture.
Responsibility: by Maguelonne Toussaint-Samat ; translated from the French by Anthea Bell.
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"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." Read more...

 
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