A History of Food New and Expande Edition Contributor(s): Toussaint-Samat, Maguelonne (Author) |
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ISBN: 1405181192 ISBN-13: 9781405181198 Publisher: Wiley-Blackwell OUR PRICE: $28.05 Product Type: Hardcover - Other Formats Published: October 2008 * Not available - Not in print at this time *Annotation: 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 |
Additional Information |
BISAC Categories: - Cooking | History - History | World - General - History | Social History |
Dewey: 641 |
Physical Information: 1.63" H x 7.16" W x 9.94" (3.78 lbs) 776 pages |
Descriptions, Reviews, Etc. |
Publisher Description: 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. 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. Quirky, encyclopaedic, and hugely entertaining. A delight. 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. 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. |