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History of Foodby Mag Toussaint Samat
Synopses & Reviews
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.
"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
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.
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.
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
List of Illustrations.
Part I: Collecting, Gathering, Hunting:.
1. Collecting Honey.
2. The History of Gathering.
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.
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