History of Food has ratings and 32 reviews. Jim said: This is pretty much required reading for anyone with a serious interest in comprehensive food h. 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. Covers. The story of cuisine and the social history of eating is afascinating one, and Maguelonne Toussaint-Samat covers all itsaspects in this classic.

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Jul 29, Ann rated it really liked it. Nutritional Facts and Figures. The Etymology and Entomology of Haricot Beans. Nov 27, Stacy rated it really liked it Shelves: Great stuff if you are a foodie!

A History of Food – Maguelonne Toussaint-Samat – Google Books

The Hows and Whys of Quality. Nutritional Facts and Figures about Game. The Symbolism of Liver. Maguelonnee of pleasure, from confectionery to wine, from coffee to caviare are also covered. The history of gathering. Goodreads helps you keep track of books you want to read. Olive Oil in Legend and Symbolism. The History of Caviare.

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

Jan 21, S. Sep 14, Greg rated it liked it. Table The Nutritional Values of Fish. It explores the 10,year-old relationship between humans and food, including facts about foie gras, the history of olive oil and the symbolism of poultry.


May 15, Suzy rated it really liked it. Just a moment while we sign you in to your Goodreads account.

Special Cakes for Sundays. Very interesting, very educative. Overall, a very impressive collection of facts regarding foods. As other reviewers have said, this is definitely Euro-centric. Not a book to digest at one or several sittings.

History of Food by Maguelonne Toussaint-Samat

So anyone using this work for scholarship should double check information from it. A selection of significant illustrations is included in the text, and there is a comprehensive bibliography and index.

I hope to read here other comments to help me figure out. The History of ShellfishFarming. The Legend of Dionysus.

History of Food

A Whos Who of Caviare. It is sometimes a little dry, but still pretty engaging. This had just the information I was looking for — which is just what Publisher’s Weekly didn’t like about it.

No trivia or quizzes yet.

Some areas receive more intense scrutiny—wine for example …. Bees and honey are examined and discussed, as are pulses, soya, fungi, cereals and the sources of vegetable oils.

The Providential Nature of Salt Fish. A must read for foodies. The History of Grain Spirits. Some things in here are just Ramblings of a French woman presented as a global “history” despite lacking consistent scientific and historical citations.


Aromatics and the Imagination. Pilcher Limited preview – Account Options Sign in. From hunters and gatherers and the onset of agriculture to the rise of commercial foodways, historian Toussaint-Samat presents not just the historical background but the cultural, religious, and Extensively researched with quotations from a wide array of historical sources …. Fab for food geeks, it’s one to dip into rather than devour in one go. From the origins mafuelonne mankind, and the transition from a vegetable to an increasingly carnivorous diet, the story unfolds of the interrelationship Despite the Euro and Franco-centric scope of the book as broader history, this book contains fascinating food scholarship wrapped into cogent narrative morsels.

At pages, I’ll be salivating over this for some time to come I’m sure! It is well written and fascinating reading. MANY courses, served over many, many, many months! Game and meat of all kinds from poultry to horsemeat are described, as are all kinds houssaint-samat sea foods. You are currently using the site but have requested a page in the site. Uses for Less Profitable Fish. A strong theme of natural history runs through the book.