A history of food [[electronic resource] /] / Maguelonne Toussaint-Samat ; translated by Anthea Bell

• Autore: Toussaint-Samat Maguelonne <1926->
• Pubblicazione: Chichester, West Sussex, U.K. ; ; Malden, MA, : Wiley-Blackwell, 2009
• Edizione: 2nd ed.
• Descrizione fisica: 1 online resource (792 p.)
• Disciplina: 394.109; 641.3009
• Soggetto topico: Nutrition - Social aspects - History; Food - History; Food supply - History
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references (p. 723-732) and index.
• Nota di contenuto: 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.
• Sommario/riassunto: 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 up
• Titolo autorizzato: A history of food
• ISBN: 1-282-11595-2; 9786612115950; 1-4443-0513-1; 1-4443-0514-X
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910830997603321
• Lo trovi qui: Univ. Federico II