A History of Food

Front Cover
Blackwell Reference, 1992 - Cooking - 801 pages
11 Reviews
This wide-ranging and comprehensive reference history covers in one volume the history of foodstuffs, the story of cuisine and the social history of eating. From the origins of mankind, and the transition from a vegetable to an increasingly carnivorous diet, the story unfolds of the interrelationship between people and diet, between particular foods and social mores, between dietary custom and cuisine.
A strong theme of natural history runs through the book. Bees and honey are examined and discussed, as are pulses, soya, fungi, cereals and the sources of vegetable oils. Game and meat of all kinds from poultry to horsemeat are described, as are all kinds of sea foods. Domestic animals, vegetable and fruit farming, fish farming and other human initiatives are compared with the economic markets they serve, and the dietary effects they have. Foods of pleasure, from confectionery to wine, from coffee to caviare are also covered.
This vast survey concludes with an investigation of scientific issues, including methods of food preservation, dietetics and the importance of vitamins. A selection of significant illustrations is included in the text, and there is a comprehensive bibliography and index.
The French edition of this book won the History Prize of the Societe des Gens de Lettres de France.

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Review: History of Food

User Review  - Alison - Goodreads

This book is fascinating and comprehensive, but is better dipped into over time than read end-to-end. It's a bit French-centric, and the section on spices is weak (and wrong in a few spots). It also ends abruptly with no effort to pull the full story together. More of a reference book. Read full review

Review: History of Food

User Review  - Spencer - Goodreads

It's very witty, informative and French, but it's awfully long--sometimes long-winded. Some things were skimmed. A great reference to have on your shelf; not so much a great thing to check out from the library. Something every foodie should own, anyway. Read full review

Contents

Introduction
1
COLLECTING GATHERING HUNTING
7
The history of gathering
39
Copyright

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About the author (1992)

President of the Syndicate of French Writers

Bibliographic information