A history of food
By: Maguelonne Toussaint-Samat ; translated by Anthea Bell.
Edition: New expanded ed.
Publisher: Wiley-Blackwell
Published: 2009
Place of publication: Chichester, U.K; Malden, MA
Language: eng
Number of pages: 756
ISBN-13: 9781405181198
Subjects: Nutrition -- Social aspects -- History; Food -- History; Food supply -- History
Work titles: Histoire naturelle & morale de la nourriture.
Description: An exploration and celebration of man's relationship with food from earliest times to the present. Looks at the relationship between particular foods and social behavior, and between dietary habits and methods of cooking.
Notes: Translation of: Histoire naturelle & morale de la nourriture.

Includes bibliographical references (p. 723-732) and index.
Table of contents: title: Collecting gathering hunting; title: Stock-breeding arable farming: meat, milk, cereals; title: The three sacramental foods: oil, bread, wine; title: The economy of the markets; title: Luxury foods; title: The era of the merchants; title: New needs: sugar, chocolate, coffee, tea; title: Orchards and kitchen gardens; title: Science and conscience in the diet.