Chapter 11. The History of Poultry

  1. Maguelonne Toussaint-Samat

Published Online: 6 APR 2009

DOI: 10.1002/9781444305135.ch11

A History of Food

A History of Food

How to Cite

Toussaint-Samat, M. (2008) The History of Poultry, in A History of Food, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444305135.ch11

Publication History

  1. Published Online: 6 APR 2009
  2. Published Print: 17 OCT 2008

ISBN Information

Print ISBN: 9781405181198

Online ISBN: 9781444305135



  • duck, veteran of the henhouse;
  • pigeon-breeding, a noble privilege;
  • slaughtering, a conveyor-belt job;
  • Class A bird, a battery chicken;
  • classic English bird, Aylesbury duckling;
  • guinea-fowl, having attractive amber flesh;
  • turkey-cock - symbol of virile power to North American Indians


This chapter contains sections titled:

  • Facts about Poultry

  • Choosing Poultry

  • Eggs: their Uses and Customs