A History of Food

A History of Food

4.11 - 1251 ratings - Source

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 more Tells the story of mana€™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 qIndispensable, 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.q a€“New York Times qThis 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.q a€“Raymond Blanc qQuirky, encyclopaedic, and hugely entertaining. A delight.q a€“Sunday Telegraph qIt'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.q a€“The Independent qA 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.q a€“Times Higher Education Supplement

Title:A History of Food
Author:Maguelonne Toussaint-Samat
Publisher:John Wiley & Sons - 2009-03-25


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