A History of FoodThis 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. |
Contents
Introduction | 1 |
COLLECTING GATHERING HUNTING | 7 |
The history of gathering | 39 |
Copyright | |
40 other sections not shown
Other editions - View all
Common terms and phrases
Alexandre Dumas ancient animals Apicius apple aromatic asparagus Ausonius beans became beer bees birds boiled bread butter cakes called caviare cent century cereals cheese Chinese cinnamon cloves coffee colour contains cooked cultivated delicious diet Dionysus dish dried drink eaten eggs English Europe European famous fermentation fish flavour flour foie gras France French fresh fruit garden garum Gaul ginger goose grain grapes Greek grow grown haricot beans harvest herbs honey Indian Italian juice kilos kind King Louis Louis XIV maize meat medieval Mediterranean Ménagier de Paris mentioned Middle Ages milk nutmeg olive Olivier de Serres orange oysters Paris particularly pâté pepper plant popular potato produce Provence recipe rice roasted Roman saffron salt sauce seeds sold soya spices sugar sweet taste tonnes trade traditional tree truffles varieties vegetables vine wheat wild wine word