Status
Available
Collection
Publication
Oxford : Blackwell, 1994.
Description
The story of cuisine and the social history of eating is a fascinating one, and Maguelonne Toussaint-Samat covers all its aspects in this classic history.New expanded edition of a classic book, originally published to great critical acclaim from Raymond Blanc, The New York Times, The Sunday Telegraph, The Independent and moreTells the story of man's relationship with food from earliest times to the present dayIncludes a new foreword by acclaimed food writer Betty Fussell, a preface by the author, updated bibliography, and a new chapter bringing the story up
User reviews
LibraryThing member jontseng
Not comprehensive and obviously Francophile, but contains many fascinating nooks and crannies, particularly for Francophiles.
Awards
Grand Prix SGDL de l'Essai (1987)
Language
Original language
French
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