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."
74 pages matching flour in this book
Results 1-3 of 74
What people are saying - Write a review
A History of FoodUser 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 ReviewUser Review - jontseng - LibraryThing
Not comprehensive and obviously Francophile, but contains many fascinating nooks and crannies, particularly for Francophiles. Read full review
From Fire to the Pot
THE HISTORY OF GATHERING
27 other sections not shown