Maguelonne Toussaint-Samat

A History of Food, 2nd, New and Expanded Edition (eBook, PDF)

• Format: PDF

Produktbeschreibung

A HISTORY OF FOOD This classic work is an exploration and celebration of man's relationship with food from earliest times to the present day. Maguelonne Toussaint-Samat tells the story of cuisine and the social history of food, taking in fascinating, little-known byways along the journey. For instance, we learn that Aztecs enjoyed chocolate as a drink with chilli and honey; we discover the Iroquois origins of popcorn; we hear about the potential culinary and farming uses of lupin seeds. Toussaint-Samat looks at the transition from a vegetable-based to an increasingly meat-based diet, as well as at the relationship between people and what they eat, between particular foods and social behavior, and between dietary habits and methods of cooking. This new expanded edition includes a foreword by food writer, Betty Fussell, author of The Story of Corn and Raising Steaks, a new final chapter covering recent developments in food production and consumption around the world, and an updated bibliography. Beautifully illustrated with nearly 70 illustrations and new color plates, A History of Food will continue to be read and enjoyed by a fresh generation of readers.

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Produktdetails

• Verlag: John Wiley & Sons
• Seitenzahl: 776
• Erscheinungstermin: 25. März 2009
• Englisch
• ISBN-13: 9781444305142
• Artikelnr.: 37338196

Autorenporträt

Maguelonne Toussaint-Samat The author is an historian, journalist, and writer. She has written for a variety of periodicals in France and published over seventeen books on cuisine, history, and French regional culture. Her books on the Loire and Périgord received commendations from the Académie Française and the Académie du Périgord. Her principal historical interest is in the medieval and renaissance culture of Europe, in particular the domestic economy, food, and clothing. She pursues her research in association with the École des Hautes Études.

Inhaltsangabe

Foreword to new edition by Betty Fussell. Preface. Acknowledgments. List of
Illustrations. Introduction. Part I: Collecting, Gathering, Hunting. 1.
Collecting honey. 2. The history of gathering. 3. Hunting. Part II:
Stock-breeding, Arable Farming: Meat, Milk, Cereals. 4. The history of
meat. 5. The history of dairy produce. 6. The history of cereals. Part III:
The Three Sacramental Foods: Oil, Bread, Wine. 7. The history of oil. 8.
The history of bread and cakes. 9. The history of wine. Part IV: The
Economy of the Markets. 10. The history of fish. 11. The history of
poultry. 12. Treasures from the sea. 13. The treasure of the forests. Part
VI: The Era of the Merchants. 14. An essential food. 15. Spice at any
price. Part VII: New Needs: Sugar, Chocolate, Coffee, Tea. 16. The lure of
sugar. 17. Confectionary and preserves. 18. Chocolate and divinity. 19.
Coffee and politics. 20. Tea and philosophy. Part VIII: Orchards and
Kitchen Gardens. 21. The tradition of fruits. 22. The evolution of
vegetables. 23. The potato revolution. 24. Preserving by heat. 25.
Preserving by cold. 26. The assurance of dietetics. 27. A reassuring
future. Notes. Bibliography. Index