Chapter 13. The Treasure of the Forests

  1. Maguelonne Toussaint-Samat

Published Online: 6 APR 2009

DOI: 10.1002/9781444305135.ch13

A History of Food

A History of Food

How to Cite

Toussaint-Samat, M. (2008) The Treasure of the Forests, in A History of Food, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444305135.ch13

Publication History

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

ISBN Information

Print ISBN: 9781405181198

Online ISBN: 9781444305135



  • forest-dwelling pigs - contributing to glories of Gaulish;
  • Moses, declaring pig unclean;
  • pig's head, a popular dish;
  • kinds of ham - cooked and uncooked ham;
  • dry-cured hams;
  • pig, representing gluttony;
  • Bayonne ham;
  • Institut National de la Recherche Agronomique (INRA)


This chapter contains sections titled:

  • The History of Pork and Charcuterie

  • The History of Foie Gras

  • The History of Truffles