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
- Tells the story of man?s relationship with food from
earliest times to the present day
- Includes a new foreword by acclaimed food writer Betty Fussell,
a preface by the author, updated bibliography, and a new chapter
bringing the story up to date
- New edition in jacketed hardback, with c.70 illustrations and a
new glossy color plate section
"Indispensable, and an endlessly fascinating book. The view is
staggering. Not a book to digest at one or several sittings. Savor
it instead, one small slice at a time, accompanied by a very fine
?New York Times
"This book is not only impressive for the knowledge it provides,
it is unique in its integration of historical anecdotes and factual
data. It is a marvellous reference to a great many topics."
"Quirky, encyclopaedic, and hugely entertaining. A
"It's the best book when you are looking for very clear but
interesting stories. Everything is cross-referenced to an
extraordinary degree, which is great because the information given
is so complex and interweaving."
"A History of Food is a monumental work, a prodigious
feat of careful scholarship, patient research and attention to
detail. Full of astonishing but insufficiently known facts."
?Times Higher Education Supplement