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History of Food. Translated by Anthea Bell.

Food History] Toussaint-Samat, Maguelonne.

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ISBN 10: 0631177418 / ISBN 13: 9780631177418
Published by Blackwell Publishers, Cambridge, 1992
From Gregor Rare Books (Langley, WA, U.S.A.)

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About this Item

A Fine copy in a Fine dust jacket. This etremely comprehensive reference book covers in one volume the history of foodstuffs, the story of cuisine, and the social history of eating. A strong theme of natural history runs through the book with discussions of bees and honey, pulses, soya, fingi cereals and the sources of vegetable oils. Catalog Pine. Bookseller Inventory # 22836

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Bibliographic Details

Title: History of Food. Translated by Anthea Bell.

Publisher: Blackwell Publishers, Cambridge

Publication Date: 1992

Edition: First Printing of the First Edition

About this title

Synopsis:

This wide-ranging history covers the history of food from the earliest, vegetarian members of the human race to the present day. The book explores the relationship between people and diet, and between food and social mores. The book covers a vast variety of foodstuffs - honey, cereals, meat, coffee, chocolate, tea, bread, oil, cake, fungi, fish - and shows how their consumption has evolved down the ages. It concludes with an investigation of scientific issues, including methods of food preservation, dietics and he importance of vitamins.

From the Back Cover:

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.

"About this title" may belong to another edition of this title.

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