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History of Food

by Anthea Bell, Maguelonne Toussaint-Samat
$18.85
History of Food - Thryft
History of Food - Thryft

Feast on the past: History of Food.

This book is perfect for foodies looking to explore the cultural ties between humanity and food. Toussaint-Samat's definitive history covers all aspects of cuisine, detailing the transitions of our diets and the effects on social behavior. Through her exploration of dietary habits and cooking methods, readers can expect to gain an in-depth understanding of the social history of eating.

History of Food

by Anthea Bell, Maguelonne Toussaint-Samat
$18.85
ISBN: 9780631194972
Authors: Anthea Bell, Maguelonne Toussaint-Samat
Publisher: Wiley-Blackwell
Date of Publication: 1994-09-28
Format: Paperback
Related Collections: Food & Drink, History
Related Topics: Food and Drink, Food, Cooking
Goodreads rating: 4.0
(rated by 401 readers)

Description

This wide-ranging and comprehensive reference history covers in one volume the history of foodstuffs, the story of cuisine and the social history of eating. From the origins of mankind, and the transition from a vegetable to an increasingly carnivorous diet, the story unfolds of the interrelationship between people and diet, between particular foods and social mores, between dietary custom and cuisine. A strong theme of natural history runs through the book. Bees and honey are examined and discussed, as are pulses, soya, fungi, cereals and the sources of vegetable oils. Game and meat of all kinds from poultry to horsemeat are described, as are all kinds of sea foods. Domestic animals, vegetable and fruit farming, fish farming and other human initiatives are compared with the economic markets they serve, and the dietary effects they have. Foods of pleasure, from confectionery to wine, from coffee to caviar are also covered. This vast survey concludes with an investigation of scientific issues, including methods of food preservation, dietetics and the importance of vitamins. A selection of significant illustrations is included in the text, and there is a comprehensive bibliography and index. The French edition of this book won the History Prize of the Societe des Gens de Lettres de France.
Condition guide

Book Condition Guide

Books in Like New Condition

This book may contain very minor cosmetic defects, but it is in pristine condition. There should be no yellowing, no foxing, no water damage, and no annotations of any kind on the cover and the pages. For paperbacks, there should not be any crease marks on the spine. This book is good as new — lucky you!

*Books may be missing bundle media (e.g. CD, e-book code), if included.

Books in Very Good Condition

This book has been used, but it is still in a clean condition. There should be no foxing or annotations of any kind on the inner pages, but a sparse amount may be present on the cover, title pages, or outside edges of the book. There should be no water damage of any kind. For paperbacks, there may be light crease marks on the spine.

*Books may be missing bundle media (e.g. CD, e-book code), if included.

Books in Good Condition

We do our best to ensure the quality of our books, but there is no escaping the wear and tear that comes with time. Slight foxing and some annotations may be present on the pages and the cover. There should be no water damage of any kind. For paperbacks, there may be several crease marks on the spine.

*Books may be missing bundle media (e.g. CD, e-book code), if included.

Books in Well Read Condition

This is a well-read book, which means that the previous owner probably really enjoyed it! The cover and pages may include moderate foxing and annotations, but the text is not obscured and still readable. Moderate cosmetic defects and minor water damage may be present on the edges of the book. For paperbacks, there may be multiple crease marks on the spine.

*Books may be missing bundle media (e.g. CD, e-book code), if included.

 

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Feast on the past: History of Food.

This book is perfect for foodies looking to explore the cultural ties between humanity and food. Toussaint-Samat's definitive history covers all aspects of cuisine, detailing the transitions of our diets and the effects on social behavior. Through her exploration of dietary habits and cooking methods, readers can expect to gain an in-depth understanding of the social history of eating.