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A history of food

Author: Maguelonne Toussaint-Samat
Publisher: Chichester, West Sussex, U.K. ; Malden, MA : Wiley-Blackwell, 2009.
Edition/Format:   Print book : English : New expanded edView all editions and formats
Summary:
Pioneering food historian Toussaint-Samat has expanded her 1987 French classic (English translation, 1992) to include updates on scientific and technological discoveries. She divides her account into nine major sections, which range from discussions of food gathering and production techniques to histories of individual types of food to the role played by science in nutrition and food preservation. She broadens her  Read more...
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Genre/Form: History
Additional Physical Format: Online version:
Toussaint-Samat, Maguelonne, 1926-
History of food.
Chichester, West Sussex, U.K. ; Malden, MA : Wiley-Blackwell, 2009
(OCoLC)607665213
Online version:
Toussaint-Samat, Maguelonne, 1926-
History of food.
Chichester, West Sussex, U.K. ; Malden, MA : Wiley-Blackwell, 2009
(OCoLC)609237313
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Maguelonne Toussaint-Samat
ISBN: 9781405181198 1405181192
OCLC Number: 268643874
Language Note: Translated from the French.
Description: xx, 756 pages, [16] pages of plates : illustrations (some color) ; 26 cm
Contents: Collecting gathering hunting --
Collection honey --
The history of gathering --
Hunting --
Stock-breeding arable farming: meat, milk, cereals --
The history of meat --
The history of dairy produce --
The history of cereals --
The three sacramental foods: oil, bread, wine --
The history of oil --
The history of bread and cakes --
The history of wine --
The economy of the markets --
The history of fish --
The history of poultry --
Luxury foods --
Treasures from the sea --
The treasure of the forests --
The era of the merchants --
An essential food --
Spice at any price --
New needs: sugar, chocolate, coffee, tea --
The lure of sugar --
Confectionery and preserves --
Chocolate and divinity --
Coffee and politics --
Tea and philosophy --
Orchards and kitchen gardens --
The tradition of fruits --
The evolution of vegetables --
The potato revolution --
Science and conscience in the diet --
Preserving by heat --
Preserving by cold --
The reassurance of dietetics --
A reassuring future.
Other Titles: Histoire naturelle & morale de la nourriture.
Responsibility: Maguelonne Toussaint-Samat ; translated by Anthea Bell.
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Abstract:

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.  Read more...

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"This book should be in all libraries where history and food are a concern. It gives information that is not available anywhere else. It is well written and fascinating reading." (American Reference Read more...

 
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