A history of food

by Maguelonne Toussaint-Samat

Other authorsAnthea Bell (Translator)
Paperback, 1994

Status

Available

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 more.; Tells the story of man's relationship with food from earliest 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 chapter bringing the story up to date.; New edition in

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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