A history of food
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."
26 pages matching oysters in this book
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Review: History of FoodUser 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 FoodUser 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
From Fire to the Pot
THE HISTORY OF GATHERING
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