A History of Food

Front Cover
Blackwell Reference, 1992 - Cooking - 801 pages
This history of foodstuffs, the story of cuisine, and the social history of eating are covered here in one volume. 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. Bees and honey, pulses, soya, fungi, cereals, and the sources of vegetable oils are discussed and examined, as are game and meat of all kinds from poultry to horsemeat, to fruits of the sea. Foods of pleasure, from confectionary to wine, coffee to caviar are also covered. 100 illustrations.

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Contents

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

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