A History of FoodThe 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." |
From inside the book
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... orange trees rather than fruit . Orangers , arbres que j'adore Vos fleurs ont embaumé tout l'air que je respire . Orange trees , trees that I love , your flowers have scented all the air I breathe . These lines by La Fontaine might be ...
... orange a kind of angel among oranges - certainly had a navel . From what was it born , and to what would it give birth ? - The question deserved investigation . A missionary called Schneider , working in Brazil , thought Washington ...
Maguelonne Toussaint-Samat. A Who's Who of Oranges The Thomson orange is the earliest on Western European markets . Usually of good size , it has smooth , thick skin and divides easily into segments , to be eaten as it is or in salads ...
Contents
From Fire to the Pot | 9 |
THE HISTORY OF GATHERING | 35 |
HUNTING | 66 |
Copyright | |
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