A History of Food

A History of Food

New Expanded Edition

Book - 2009
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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 jacketed hardback, with c.70 illustrations and a new glossy color plate section

"Indispensable, and an endlessly fascinating book. The view is staggering. Not a book to digest at one or several sittings. Savor it instead, one small slice at a time, accompanied by a very fine wine."
-New York Times

"This book is not only impressive for the knowledge it provides, it is unique in its integration of historical anecdotes and factual data. It is a marvellous reference to a great many topics."
-Raymond Blanc

"Quirky, encyclopaedic, and hugely entertaining. A delight."
- Sunday Telegraph

"It's the best book when you are looking for very clear but interesting stories. Everything is cross-referenced to an extraordinary degree, which is great because the information given is so complex and interweaving."
- The Independent

" A History of Food is a monumental work, a prodigious feat of careful scholarship, patient research and attention to detail. Full of astonishing but insufficiently known facts."
- Times Higher Education Supplement

Publisher: Chichester, West Sussex, U.K. ; Malden, MA : Wiley-Blackwell, 2009
Edition: 2nd ed
ISBN: 9781405181198
1405181192
Characteristics: xx, 756 p., [16] p. of plates : ill. (some col.) ; 26 cm

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