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1 Beaverton Cooking and Food- Historical Food and Cooking

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History of Food

by

History of Food Cover

 

Synopses & Reviews

Publisher Comments:

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 Independentand 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 Foodis 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

Synopsis:

This classic work is an exploration and celebration of man’s relationship with food from earliest times to the present day. Maguelonne Toussaint-Samat tells the story of cuisine and the social history of food taking in fascinating, little-known byways along the journey. For instance, we learn that Aztecs enjoyed chocolate as a drink with chilli and honey; we discover the Iroquois origins of popcorn; we hear about the potential culinary and farming uses of lupin seeds. Toussaint-Samat looks at the transition from a vegetable- to an increasingly meat-based diet, as well as at the relationship between people and what they eat, between particular foods and social behaviour, and between dietary habits and methods of cooking.

This new expanded edition includes a foreword by food writer, Betty Fussell, author of The Story of Cornand Raising Steaks, a new final chapter covering recent developments in food production and consumption around the world, and an updated bibliography. Beautifully illustrated with nearly 70 figures and new color plates, A History of Foodwill continue to be read and enjoyed by a fresh generation of readers.

Synopsis:

The story of cuisine and the social history of eating is a fascinating one, and Maguelonne Toussaint-Samat covers all its aspects in this definitive history.

  • Covers all known foodstuffs

  • Copiously illustrated

  • Full social and geographical coverage

  • Awarded the History Prize of the Societe des gens de lettres de France, for the French edition

  • Over 2500 sold in hardback.
  • Description:

    Includes bibliographical references (p. 782-786) and index.

    About the Author

    Maguelonne Toussaint-Samat is an historian, journalist and writer. She has written for a variety of periodicals in France and published over seventeen books on cuisine, history and French regional culture. Her books on the Loire and Perigord received commendations from the Academie Française and the Academie du Perigord. Her principal historical interest is in the medieval and renaissance culture of Europe, in particular the domestic economy, food and clothing. She pursues her research in association with the École des Hautes Études, and is president of the Syndicat des écrivains de langue française.

    Table of Contents

    Foreword.

    Acknowledgements.

    List of Illustrations.

    Introduction.

    Part I: Collecting, Gathering, Hunting:.

    1. Collecting Honey.

    2. The History of Gathering.

    3. Hunting.

    Part II: Stock-Breeding, Arable Farming: Meat, Milk, Cereals:.

    4. The History of Meat.

    5. The History of Dairy Produce.

    6. The History of Cereals.

    Part III: The Three Sacramental Foods: Oil, Bread, Wine: .

    7. The History of Oil.

    8. The History of Bread and Cakes.

    9. The History of Wine.

    Part IV: The Economy of the Markets: .

    10. The History of Fish.

    11. The History of Poultry.

    Part V: Luxury Foods:.

    12. Treasures From the Sea.

    13. The Treasure of the Forests.

    Part VI: The Era of the Merchants: .

    14. An Essential Food (Salt).

    15. Spice at any Price.

    Part VII New Needs: Sugar, Chocolate, Coffee, Tea: .

    16. The Lure of Sugar.

    17. Confectionary and Preserves.

    18. Chocolate and Divinity.

    19. Coffee and Politics.

    20. Tea and Philosophy.

    Part VIII: Orchards and Kitchen Gardens: .

    21. The Tradition of Fruits.

    22. The Evolution of Vegetables.

    23. The Potato Revolution.

    Part IX: Science and Conscience:.

    24. Preserving by Heat.

    25. Preserving by Cold.

    26. The Reassurance of Dietetics.

    Notes.

    Bibliography.

    Index.

    Product Details

    ISBN:
    9780631194972
    Translator:
    Bell, Anthea
    Author:
    Bell, Anthea
    Author:
    Toussaint-Samat, Maguelonne
    Publisher:
    Wiley-Blackwell
    Location:
    Malden, Mass., USA :
    Subject:
    Essays
    Subject:
    History
    Subject:
    Nutrition
    Subject:
    Food
    Subject:
    Professional
    Subject:
    Food supply
    Subject:
    Food supply -- History.
    Subject:
    Methods - Professional
    Subject:
    Social & Cultural History
    Copyright:
    Series Volume:
    no. WQ-95-74.
    Publication Date:
    19940927
    Binding:
    Paperback
    Grade Level:
    General/trade
    Language:
    English
    Illustrations:
    Yes
    Pages:
    824
    Dimensions:
    8.96x5.99x1.89 in. 2.57 lbs.

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    Related Subjects

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    Cooking and Food » Reference and Etiquette » Historical Food and Cooking

    History of Food Used Trade Paper
    0 stars - 0 reviews
    $19.95 In Stock
    Product details 824 pages Blackwell Publishers - English 9780631194972 Reviews:
    "Synopsis" by , This classic work is an exploration and celebration of man’s relationship with food from earliest times to the present day. Maguelonne Toussaint-Samat tells the story of cuisine and the social history of food taking in fascinating, little-known byways along the journey. For instance, we learn that Aztecs enjoyed chocolate as a drink with chilli and honey; we discover the Iroquois origins of popcorn; we hear about the potential culinary and farming uses of lupin seeds. Toussaint-Samat looks at the transition from a vegetable- to an increasingly meat-based diet, as well as at the relationship between people and what they eat, between particular foods and social behaviour, and between dietary habits and methods of cooking.

    This new expanded edition includes a foreword by food writer, Betty Fussell, author of The Story of Cornand Raising Steaks, a new final chapter covering recent developments in food production and consumption around the world, and an updated bibliography. Beautifully illustrated with nearly 70 figures and new color plates, A History of Foodwill continue to be read and enjoyed by a fresh generation of readers.

    "Synopsis" by , The story of cuisine and the social history of eating is a fascinating one, and Maguelonne Toussaint-Samat covers all its aspects in this definitive history.

  • Covers all known foodstuffs

  • Copiously illustrated

  • Full social and geographical coverage

  • Awarded the History Prize of the Societe des gens de lettres de France, for the French edition

  • Over 2500 sold in hardback.
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