A history of food

by Maguelonne Toussaint-Samat

Other authorsAnthea Bell (Translator)
Paperback, 1994

Status

Available

Publication

Oxford : Blackwell, 1994.

Description

Pioneering food historian Toussaint-Samat has expanded her 1987 French classic (English translation, 1992) to include updates on scientific and technological discoveries. She divides her account into nine major sections, which range from discussions of food gathering and production techniques to histories of individual types of food to the role played by science in nutrition and food preservation. She broadens her account to examine the importance of food in myth and legend. Further, she explores the role played by food--hunger in particular--as a generative force in shaping the direction of human history.

User reviews

LibraryThing member jontseng
Not comprehensive and obviously Francophile, but contains many fascinating nooks and crannies, particularly for Francophiles.

Language

Original language

French

Barcode

1854
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