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A history of food

Author: Maguelonne Toussaint-Samat; Blackwell EBL (Online service)
Publisher: Chichester, West Sussex, U.K. ; Malden, MA : Wiley-Blackwell, 2009.
Edition/Format:   eBook : Document : English : New expanded edView all editions and formats
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  Read more...
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Genre/Form: Electronic books
History
Additional Physical Format: Print version:
Toussaint-Samat, Maguelonne, 1926-
History of food.
Chichester, West Sussex, U.K. ; Malden, MA : Wiley-Blackwell, 2009
(DLC) 2009417192
(OCoLC)268643874
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Maguelonne Toussaint-Samat; Blackwell EBL (Online service)
ISBN: 9781444305142 144430514X
OCLC Number: 436260289
Notes: Title from e-book title screen (viewed July 9, 2009).
Reproduction Notes: Electronic reproduction. [S.l.] : HathiTrust Digital Library, 2010. MiAaHDL
Description: 1 online resource (xx, 756 pages, [16] pages of plates) : illustrations (some color)
Details: Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002.
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.
Other Titles: Histoire naturelle & morale de la nourriture.
Responsibility: Maguelonne Toussaint-Samat ; translated by Anthea Bell.

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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