skip to content
A history of food Preview this item
ClosePreview this item
Checking...

A history of food

Author: Maguelonne Toussaint-Samat
Publisher: Cambridge, MA : Blackwell Reference, 1993.
Edition/Format:   Book : EnglishView all editions and formats
Database:WorldCat
Summary:
"This wide-ranging and comprehensive reference history covers in one volume the history of foodstuffs, the story of cuisine and the social history of eating. From the origins of mankind, and the transition from a vegetable to an increasingly carnivorous diet, the story unfolds of the interrelationship between people and diet, between particular foods and social mores, between dietary custom and cuisine." "A strong  Read more...
Rating:

(not yet rated) 0 with reviews - Be the first.

Subjects
More like this

 

Find a copy online

Links to this item

Find a copy in the library

&AllPage.SpinnerRetrieving; Finding libraries that hold this item...

Details

Genre/Form: History
Additional Physical Format: Online version:
Toussaint-Samat, Maguelonne, 1926-
History of food.
Cambridge, MA : Blackwell Reference, 1993
(OCoLC)609425439
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Maguelonne Toussaint-Samat
ISBN: 0631177418 9780631177418 0631194975 9780631194972
OCLC Number: 25746443
Notes: Translation of: Histoire naturelle & morale de la nourriture.
Description: xix, 801 pages : illustrations ; 27 cm
Contents: Collecting, gathering, hunting --
Stock-breeding, arable farming: meat, milk, cereals --
Three sacramental foods: oil, bread, wine --
Economy of the markets --
Luxury foods --
Era of the merchants --
New needs: sugar, chocolate, coffee, tea --
Orchards and kitchen gardens --
Science and conscience in the diet.
Other Titles: Histoire naturelle & morale de la nourriture.
Responsibility: by Maguelonne Toussaint-Samat ; translated from the French by Anthea Bell.

Abstract:

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...

Reviews

Editorial reviews

Publisher Synopsis

"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...

 
User-contributed reviews
Retrieving GoodReads reviews...
Retrieving DOGObooks reviews...

Tags

Be the first.

Similar Items

Confirm this request

You may have already requested this item. Please select Ok if you would like to proceed with this request anyway.

Linked Data


<http://www.worldcat.org/oclc/25746443>
bgn:translationOfWork
library:oclcnum"25746443"
library:placeOfPublication
library:placeOfPublication
rdf:typeschema:MediaObject
rdf:typeschema:Book
schema:about
<http://id.worldcat.org/fast/1042246>
rdf:typeschema:Intangible
schema:name"Nutrition--Social aspects"@en
schema:name"Nutrition--Social aspects."@en
schema:about
schema:about
schema:about
schema:about
schema:about
schema:about
schema:creator
schema:datePublished"1993"
schema:description"Collecting, gathering, hunting -- Stock-breeding, arable farming: meat, milk, cereals -- Three sacramental foods: oil, bread, wine -- Economy of the markets -- Luxury foods -- Era of the merchants -- New needs: sugar, chocolate, coffee, tea -- Orchards and kitchen gardens -- Science and conscience in the diet."@en
schema:exampleOfWork
<http://worldcat.org/entity/work/id/12036696>
schema:name"Histoire naturelle & morale de la nourriture."
schema:genre"History"@en
schema:inLanguage"en"
schema:name"A history of food"@en
schema:publication
schema:publisher
schema:reviews
rdf:typeschema:Review
schema:itemReviewed<http://www.worldcat.org/oclc/25746443>
schema:reviewBody""This wide-ranging and comprehensive reference history covers in one volume the history of foodstuffs, the story of cuisine and the social history of eating. From the origins of mankind, and the transition from a vegetable to an increasingly carnivorous diet, the story unfolds of the interrelationship between people and diet, between particular foods and social mores, between dietary custom and cuisine." "A strong theme of natural history runs through the book. Bees and honey are examined and discussed, as are pulses, soya, fungi, cereals and the sources of vegetable oils. Game and meat of all kinds from poultry to horsemeat are described, as are all kinds of sea foods. Domestic animals, vegetable and fruit farming, fish farming and other human initiatives are compared with the economic markets they serve, and the dietary effects they have. Foods of pleasure, from confectionery to wine, from coffee to caviare are also covered." "This vast survey concludes with an investigation of scientific issues, including methods of food preservation, dietetics and the importance of vitamins. A selection of significant illustrations is included in the text, and there is a comprehensive bibliography and index." "The French edition of this book won the History Prize of the Societe des Gens de Lettres de France."--Jacket."
schema:workExample
schema:workExample
wdrs:describedby

Content-negotiable representations

Close Window

Please sign in to WorldCat 

Don't have an account? You can easily create a free account.