A History of Food

A History of Food

Author(s): Maguelonne Toussaint-Samat

Published Online: 6 APR 2009

Print ISBN: 9781405181198

Online ISBN: 9781444305135

DOI: 10.1002/9781444305135

About this Book

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 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

Table of contents

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  1. Part I: Collecting Gathering Hunting

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

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  3. Part III: The Three Sacramental Foods - Oil · Bread · Wine

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  4. Part IV: The Economy of the Markets

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  5. Part V: Luxury Foods

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  6. Part VI: The Era of the Merchants

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  7. Part VII: New Needs - Sugar · Chocolate · Coffee · Tea

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  8. Part VIII: Orchards and Kitchen Gardens

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  9. Part IX: Science and Conscience in the Diet

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