02622nam 22005894a 450 991083099760332120230207230005.01-282-11595-297866121159501-4443-0513-11-4443-0514-X(CKB)1000000000719913(EBL)428255(OCoLC)436260289(SSID)ssj0000354322(PQKBManifestationID)11270510(PQKBTitleCode)TC0000354322(PQKBWorkID)10302157(PQKB)11476122(MiAaPQ)EBC428255(EXLCZ)99100000000071991320090324d2009 uy 0engur|n|---|||||txtccrA history of food[electronic resource] /Maguelonne Toussaint-Samat ; translated by Anthea Bell2nd ed.Chichester, West Sussex, U.K. ;Malden, MA Wiley-Blackwell20091 online resource (792 p.)Description based upon print version of record.1-4051-8119-2 Includes bibliographical references (p. 723-732) and index.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.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 moreTells the story of man's relationship with food from earliest times to the present dayIncludes a new foreword by acclaimed food writer Betty Fussell, a preface by the author, updated bibliography, and a new chapter bringing the story upNutritionSocial aspectsHistoryFoodHistoryFood supplyHistoryNutritionSocial aspectsHistory.FoodHistory.Food supplyHistory.394.109641.3009Toussaint-Samat Maguelonne1926-450392MiAaPQMiAaPQMiAaPQBOOK9910830997603321A history of food4111497UNINA