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A History of Food / Edition 2
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A History of Food / Edition 2 in Franklin, TN
Current price: $57.45
Barnes and Noble
A History of Food / Edition 2 in Franklin, TN
Current price: $57.45
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A HISTORY OF FOOD
This classic work is an exploration and celebration of man’s relationship with food from earliest times to the present day. Maguelonne Toussaint-Samat tells the story of cuisine and the social history of food, taking in fascinating, little-known byways along the journey. For instance, we learn that Aztecs enjoyed chocolate as a drink with chilli and honey; we discover the Iroquois origins of popcorn; we hear about the potential culinary and farming uses of lupin seeds. Toussaint-Samat looks at the transition from a vegetable-based 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.
This new expanded edition includes a foreword by food writer, Betty Fussell, author of
The Story of Corn
and
Raising Steaks
, a new final chapter covering recent developments in food production and consumption around the world, and an updated bibliography. Beautifully illustrated with nearly 70 illustrations and new color plates,
A History of Food
will continue to be read and enjoyed by a fresh generation of readers.
This classic work is an exploration and celebration of man’s relationship with food from earliest times to the present day. Maguelonne Toussaint-Samat tells the story of cuisine and the social history of food, taking in fascinating, little-known byways along the journey. For instance, we learn that Aztecs enjoyed chocolate as a drink with chilli and honey; we discover the Iroquois origins of popcorn; we hear about the potential culinary and farming uses of lupin seeds. Toussaint-Samat looks at the transition from a vegetable-based 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.
This new expanded edition includes a foreword by food writer, Betty Fussell, author of
The Story of Corn
and
Raising Steaks
, a new final chapter covering recent developments in food production and consumption around the world, and an updated bibliography. Beautifully illustrated with nearly 70 illustrations and new color plates,
A History of Food
will continue to be read and enjoyed by a fresh generation of readers.
A HISTORY OF FOOD
This classic work is an exploration and celebration of man’s relationship with food from earliest times to the present day. Maguelonne Toussaint-Samat tells the story of cuisine and the social history of food, taking in fascinating, little-known byways along the journey. For instance, we learn that Aztecs enjoyed chocolate as a drink with chilli and honey; we discover the Iroquois origins of popcorn; we hear about the potential culinary and farming uses of lupin seeds. Toussaint-Samat looks at the transition from a vegetable-based 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.
This new expanded edition includes a foreword by food writer, Betty Fussell, author of
The Story of Corn
and
Raising Steaks
, a new final chapter covering recent developments in food production and consumption around the world, and an updated bibliography. Beautifully illustrated with nearly 70 illustrations and new color plates,
A History of Food
will continue to be read and enjoyed by a fresh generation of readers.
This classic work is an exploration and celebration of man’s relationship with food from earliest times to the present day. Maguelonne Toussaint-Samat tells the story of cuisine and the social history of food, taking in fascinating, little-known byways along the journey. For instance, we learn that Aztecs enjoyed chocolate as a drink with chilli and honey; we discover the Iroquois origins of popcorn; we hear about the potential culinary and farming uses of lupin seeds. Toussaint-Samat looks at the transition from a vegetable-based 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.
This new expanded edition includes a foreword by food writer, Betty Fussell, author of
The Story of Corn
and
Raising Steaks
, a new final chapter covering recent developments in food production and consumption around the world, and an updated bibliography. Beautifully illustrated with nearly 70 illustrations and new color plates,
A History of Food
will continue to be read and enjoyed by a fresh generation of readers.
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