LEADER 02622nam 22005894a 450 001 9910830997603321 005 20230207230005.0 010 $a1-282-11595-2 010 $a9786612115950 010 $a1-4443-0513-1 010 $a1-4443-0514-X 035 $a(CKB)1000000000719913 035 $a(EBL)428255 035 $a(OCoLC)436260289 035 $a(SSID)ssj0000354322 035 $a(PQKBManifestationID)11270510 035 $a(PQKBTitleCode)TC0000354322 035 $a(PQKBWorkID)10302157 035 $a(PQKB)11476122 035 $a(MiAaPQ)EBC428255 035 $a(EXLCZ)991000000000719913 100 $a20090324d2009 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 12$aA history of food$b[electronic resource] /$fMaguelonne Toussaint-Samat ; translated by Anthea Bell 205 $a2nd ed. 210 $aChichester, West Sussex, U.K. ;$aMalden, MA $cWiley-Blackwell$d2009 215 $a1 online resource (792 p.) 300 $aDescription based upon print version of record. 311 $a1-4051-8119-2 320 $aIncludes bibliographical references (p. 723-732) and index. 327 $aCollecting 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. 330 $aThe 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 up 606 $aNutrition$xSocial aspects$xHistory 606 $aFood$xHistory 606 $aFood supply$xHistory 615 0$aNutrition$xSocial aspects$xHistory. 615 0$aFood$xHistory. 615 0$aFood supply$xHistory. 676 $a394.109 676 $a641.3009 700 $aToussaint-Samat$b Maguelonne$f1926-$0450392 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910830997603321 996 $aA history of food$94111497 997 $aUNINA