Research Catalog
A history of food / by Maguelonne Toussaint-Samat ; translated from the French by Anthea Bell.
- Title
- A history of food / by Maguelonne Toussaint-Samat ; translated from the French by Anthea Bell.
- Author
- Toussaint-Samat, Maguelonne, 1926-
- Publication
- Cambridge, MA, USA ; Oxford, UK : Blackwell Reference, 1992.
Items in the Library & Off-site
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1 Item
| Status | Format | Access | Call Number | Item Location |
|---|---|---|---|---|
| Text | Use in library | TX353 .T6413 1992 | Off-site |
Details
- Additional Authors
- Cohen, Sheldon G.,
- Description
- xix, 801 p. : ill.; 27 cm.
- Summary
- "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 caviare 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."--Jacket.
- Uniform Title
- Histoire naturelle & morale de la nourriture. English
- Alternative Title
- Histoire naturelle & morale de la nourriture.
- Subjects
- Genre/Form
- History.
- Note
- Translation of: Histoire naturelle & morale de la nourriture.
- Bibliography (note)
- Includes bibliographical references (p. 764-786) and index.
- Processing Action (note)
- committed to retain
- Contents
- Collecting, gathering, hunting -- Stock-breeding, arable farming: meat, milk, cereals -- Three sacramental foods: oil, bread, wine -- Economy of the markets -- Luxury foods -- Era of the merchants -- New needs: sugar, chocolate, coffee, tea -- Orchards and kitchen gardens -- Science and conscience in the diet.
- ISBN
- 0631177418
- LCCN
- ^^^92013999^
- Owning Institutions
- Harvard Library