Author:
Toussaint-Samat, Maguelonne, 1926-
Edition Statement:New Expanded ed.
Imprint:Cambridge, MA : Blackwell Reference, 2009, 2007.
Descriptionxix,756 p. : ill., [16] p. of plates ; 26 cm.
Note:Translation of Histoire naturelle & morale de la nourriture.
Note:Collecting gathering hunting -- Stock-breeding arable farming: meat, milk, cereals -- The three sacramental foods: oil, bread, wine -- The economy of the markets -- Luxury foods -- The era of the merchants -- New needs: sugar, chocolate, coffee, tea -- Orchards and kitchen gardens -- Science and conscience in the diet.
Bibliography Note:Includes bibliographic references (p. 723-732) and index.
Note:"This wide-ranging and comprehensive references history covers in one volume the history of foodstuffs, the story of cuisine and the social history of eating. From the origins of mankind, and the transition from a vegetable to an increasingly carnivorious diet, the story unfolds of the relationship between people and diet, between particular foods and social mores, between dietary customs and cuisine." "A strong theme of natural history runs through the book. Bees and honey are examined and discussed, as are pulses, soya, fungi, cereals and the sources of vegetable oils. Game and meal of all kinds from poultry to horsemeat are described, as are all kinds of seafood. Domestic animals, vegetable and fruit farming, fish farming and other human iniatives are compairedd with the coffee to caviare are also covered." "This vast survey concludes with an investigation of scientific issues, including methods of food preservation, dietetics and the importance of vitamins. A selection of significant illustrations is included in the text, and there is a comprehensive bibliography and index." "The French edition of this book, won the History Prize of the Societe des Lettres de France." ---Book jacket.
