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A History of Food, 2nd, New and Expanded Edition

Wiley, J,
E-Book ( PDF mit Adobe DRM )
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The story of cuisine and the social history of eating is afascinating one, and Maguelonne Toussaint-Samat covers all itsaspects in this classic history.
* New expanded edition of a classic book, originally published togreat critical acclaim from Raymond Blanc, The New YorkTimes, The Sunday Telegraph, The Independent andmore
* Tells the story of man's relationship with food fromearliest times to the present day
* Includes a new foreword by acclaimed food writer Betty Fussell,a preface by the author, updated bibliography, and a new chapterbringing the story up to date
* New edition in jacketed hardback, with c.70 illustrations and anew glossy color plate section
"Indispensable, and an endlessly fascinating book. The view isstaggering. Not a book to digest at one or several sittings. Savorit instead, one small slice at a time, accompanied by a very finewine."
-New York Times
"This book is not only impressive for the knowledge it provides,it is unique in its integration of historical anecdotes and factualdata. It is a marvellous reference to a great many topics."
-Raymond Blanc
"Quirky, encyclopaedic, and hugely entertaining. Adelight."
-Sunday Telegraph
"It's the best book when you are looking for very clear butinteresting stories. Everything is cross-referenced to anextraordinary degree, which is great because the information givenis so complex and interweaving."
-The Independent
"A History of Food is a monumental work, a prodigiousfeat of careful scholarship, patient research and attention todetail. Full of astonishing but insufficiently known facts."
-Times Higher Education Supplement

Details
Schlagworte
Autor

Titel: A History of Food, 2nd, New and Expanded Edition
Autoren/Herausgeber: Maguelonne Toussaint-Samat
Ausgabe: 2. Auflage

ISBN/EAN: 9781444305142

Seitenzahl: 776
Produktform: E-Book
Sprache: Englisch

Maguelonne Toussaint-Samat is an historian, journalist and writer. She has written for a variety of periodicals in France and published over seventeen books on cuisine, history, and French regional culture. Her books on the Loire and Perigord received commendations from the Academie Française and the Academie du Perigord. Her principal historical interest is in the medieval and renaissance culture of Europe, in particular the domestic economy, food and clothing. She pursues her research in association with the École des Hautes Études.

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