History of Food

ISBN-10: 0631194975
ISBN-13: 9780631194972
Edition: 1994
List price: $32.95
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Description: The story of cuisine and the social history of eating is a fascinating one, and Maguelonne Toussaint-Samat covers all its aspects in this definitive history. She looks at the transition from a vegetable - to an increasingly meat-based diet, as well  More...

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Book details

List price: $32.95
Copyright year: 1994
Publisher: John Wiley & Sons, Incorporated
Publication date: 9/28/1994
Binding: Paperback
Pages: 824
Size: 7.25" wide x 10.25" long x 1.75" tall
Weight: 3.432
Language: English

The story of cuisine and the social history of eating is a fascinating one, and Maguelonne Toussaint-Samat covers all its aspects in this definitive history. She looks at the transition from a vegetable - to an increasingly meat-based diet, as well as at the relationship between people and what they eat, between particular foods and social behavior and between dietary habits and methods of cooking.

Anthea Bell was born in Suffolk, was educated at Somerville College, Oxford, and works as a translator, primarily from German and French. Her translations include works of non-fiction, literary and popular fiction, and books for young people including classic German works by the Brothers Grimm, Clemens Brentano, Wilhelm Hauff and Christian Morgenstern. She has been the recipient of a number of translation prizes and awards including the 1987 Schlegel-Tieck Award for Hans Berman's The Stone and the Flute, the Marsh Award for Children's Literature in Translation for Christine N�stlinger's A Dog's Life, the 2002 Helen and Kurt Wolff Translator's Prize for her translation of W.G. Sebald's novel Austerlitz, and the Oxford Weidenfeld Translation Prize in 2009 for How the Soldier Repairs the Gramophone.

Foreword
Acknowledgements
List of Illustrations
Introduction
Collecting, Gathering, Hunting
Collecting Honey
The History of Gathering
Hunting
Stock-Breeding, Arable Farming: Meat, Milk, Cereals
The History of Meat
The History of Dairy Produce
The History of Cereals
The Three Sacramental Foods: Oil, Bread, Wine
The History of Oil
The History of Bread and Cakes
The History of Wine
The Economy of the Markets
The History of Fish
The History of Poultry
Luxury Foods
Treasures From the Sea
The Treasure of the Forests
The Era of the Merchants
An Essential Food (Salt)
Spice at any Price
New Needs: Sugar, Chocolate, Coffee, Tea
The Lure of Sugar
Confectionary and Preserves
Chocolate and Divinity
Coffee and Politics
Tea and Philosophy
Orchards and Kitchen Gardens
The Tradition of Fruits
The Evolution of Vegetables
The Potato Revolution
Science and Conscience
Preserving by Heat
Preserving by Cold
The Assurance of Dietetics
Reassurance for the Future
Chronology of Dietary Progress
Notes
Bibliography
Index

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