A history of food

Front Cover
Wiley-Blackwell, 2009 - Cooking - 756 pages
1 Review
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

"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."
–New York Times

"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."
–Raymond Blanc

"Quirky, encyclopaedic, and hugely entertaining. A delight."
Sunday Telegraph

"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."
The Independent

"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."
Times Higher Education Supplement

From inside the book

What people are saying - Write a review

A History of Food

User Review  - Not Available - Book Verdict

From hunters and gatherers and the onset of agriculture to the rise of commercial foodways, historian Toussaint-Samat presents not just the historical background but the cultural, religious, and ... Read full review

LibraryThing Review

User Review  - jontseng - LibraryThing

Not comprehensive and obviously Francophile, but contains many fascinating nooks and crannies, particularly for Francophiles. Read full review

Contents

From Fire to the Pot
9
THE HISTORY OF GATHERING
35
HUNTING
66
Copyright

27 other sections not shown

Other editions - View all

Common terms and phrases

About the author (2009)

Maguelonne Toussaint-Samat is an historian, journalist and writer. She has written for a variety of periodicals in France and published over seventeen books on cuisine, history, and French regional culture. Her books on the Loire and Perigord received commendations from the Academie Franšaise and the Academie du Perigord. Her principal historical interest is in the medieval and renaissance culture of Europe, in particular the domestic economy, food and clothing. She pursues her research in association with the ╔cole des Hautes ╔tudes.

Bibliographic information