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A History of Food
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Description
Description| Publisher | John Wiley & Sons (UK) |
| Author(s) | Maguelonne Toussaint-Samat |
| Edition | 1 |
| Published | 17th October 2008 |
| Related course codes |
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.
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 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
wine."
?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."
?Raymond Blanc
"Quirky, encyclopaedic, and hugely entertaining. A
delight."
?Sunday Telegraph
"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."
?The Independent
"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
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