A history of food /
Toussaint-Samat, Maguelonne, 1926-
A history of food / by Maguelonne Toussaint-Samat ; translated from the French by Anthea Bell. - xix, 801 pages : illustrations ; 27 cm
Translation of: Histoire naturelle & morale de la nourriture.
Includes bibliographical references (pages 782-786) and index.
Foreword -- Acknowledgements -- List of Illustrations -- Introduction -- Collecting, Gathering, Hunting -- Collecting honey -- The history of gathering -- Hunting -- Stock-Breeding, Arable Farming: Meat, Milk, Cereals -- The history of meat -- The history of dairy produce -- The history of cereals -- The Three Sacramental Foods: Oil, Bread, Wine -- The history of oil -- The history of bread and cakes -- The history of wine -- The Economy of the Markets -- The history of fish -- The history of poultry -- Luxury Foods -- Treasures from the sea -- The treasure of the forests -- The Era of the Merchants -- An essential food -- Spice at any price -- New Needs: Sugar, Chocolate, Coffee, Tea -- The lure of sugar -- Confectionery and preserves -- Chocolate and divinity -- Coffee and politics -- Tea and philosophy -- Orchards and Kitchen Gardens -- The tradition of fruits -- The evolution of vegetables -- The potato revolution -- Science and Conscience in the Diet -- Preserving by heat -- Preserving by cold -- The assurance of dietetics -- Notes -- Bibliography -- Index. I. 1. 2. 3. II. 4. 5. 6. III. 7. 8. 9. IV. 10. 11. V. 12. 13. VI. 14. 15. VII. 16. 17. 18. 19. 20. VIII. 21. 22. 23. IX. 24. 25. 26.
"This wide-ranging and comprehensive reference 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 carnivorous diet, the story unfolds of the interrelationship between people and diet, between particular foods and social mores, between dietary custom 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 meat of all kinds from poultry to horsemeat are described, as are all kinds of sea foods. Domestic animals, vegetable and fruit farming, fish farming and other human initiatives are compared with the economic markets they serve, and the dietary effects they have. Foods of pleasure, from confectionery to wine, from 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 Gens de Lettres de France."--BOOK JACKET.
0631177418 9780631177418
92013999
Nutrition--Social aspects--History
Food--History.
Food supply--History.
TX353 / .T6413 1993
641.3
A history of food / by Maguelonne Toussaint-Samat ; translated from the French by Anthea Bell. - xix, 801 pages : illustrations ; 27 cm
Translation of: Histoire naturelle & morale de la nourriture.
Includes bibliographical references (pages 782-786) and index.
Foreword -- Acknowledgements -- List of Illustrations -- Introduction -- Collecting, Gathering, Hunting -- Collecting honey -- The history of gathering -- Hunting -- Stock-Breeding, Arable Farming: Meat, Milk, Cereals -- The history of meat -- The history of dairy produce -- The history of cereals -- The Three Sacramental Foods: Oil, Bread, Wine -- The history of oil -- The history of bread and cakes -- The history of wine -- The Economy of the Markets -- The history of fish -- The history of poultry -- Luxury Foods -- Treasures from the sea -- The treasure of the forests -- The Era of the Merchants -- An essential food -- Spice at any price -- New Needs: Sugar, Chocolate, Coffee, Tea -- The lure of sugar -- Confectionery and preserves -- Chocolate and divinity -- Coffee and politics -- Tea and philosophy -- Orchards and Kitchen Gardens -- The tradition of fruits -- The evolution of vegetables -- The potato revolution -- Science and Conscience in the Diet -- Preserving by heat -- Preserving by cold -- The assurance of dietetics -- Notes -- Bibliography -- Index. I. 1. 2. 3. II. 4. 5. 6. III. 7. 8. 9. IV. 10. 11. V. 12. 13. VI. 14. 15. VII. 16. 17. 18. 19. 20. VIII. 21. 22. 23. IX. 24. 25. 26.
"This wide-ranging and comprehensive reference 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 carnivorous diet, the story unfolds of the interrelationship between people and diet, between particular foods and social mores, between dietary custom 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 meat of all kinds from poultry to horsemeat are described, as are all kinds of sea foods. Domestic animals, vegetable and fruit farming, fish farming and other human initiatives are compared with the economic markets they serve, and the dietary effects they have. Foods of pleasure, from confectionery to wine, from 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 Gens de Lettres de France."--BOOK JACKET.
0631177418 9780631177418
92013999
Nutrition--Social aspects--History
Food--History.
Food supply--History.
TX353 / .T6413 1993
641.3