000			04179cam a2200409 i 4500
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008			920101s1993 maua b 001 0 eng d
010			_a 92013999
011			_aBIB MATCHES WORLDCAT
020			_a0631177418
020			_a9780631177418
035			_a(OCoLC)25746443
040			_aDLC _beng _erda _cDLC _dAGL _dBTCTA _dYDXCP _dOCLCG _dBTN _dSXC _dATU
041	1		_aeng _hfre
050	0	0	_aTX353 _b.T6413 1993
082	0	4	_a641.3
100	1		_aToussaint-Samat, Maguelonne, _d1926- _9226815
240	1	0	_aHistoire naturelle & morale de la nourriture. _lEnglish
245	1	2	_aA history of food / _cby Maguelonne Toussaint-Samat ; translated from the French by Anthea Bell.
264		1	_aCambridge, MA : _bBlackwell Reference, _c1993.
300			_axix, 801 pages : _billustrations ; _c27 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
500			_aTranslation of: Histoire naturelle & morale de la nourriture.
504			_aIncludes bibliographical references (pages 782-786) and index.
505	0	0	_tForeword -- _tAcknowledgements -- _tList of Illustrations -- _tIntroduction -- _gI. _tCollecting, Gathering, Hunting -- _g1. _tCollecting honey -- _g2. _tThe history of gathering -- _g3. _tHunting -- _gII. _tStock-Breeding, Arable Farming: Meat, Milk, Cereals -- _g4. _tThe history of meat -- _g5. _tThe history of dairy produce -- _g6. _tThe history of cereals -- _gIII. _tThe Three Sacramental Foods: Oil, Bread, Wine -- _g7. _tThe history of oil -- _g8. _tThe history of bread and cakes -- _g9. _tThe history of wine -- _gIV. _tThe Economy of the Markets -- _g10. _tThe history of fish -- _g11. _tThe history of poultry -- _gV. _tLuxury Foods -- _g12. _tTreasures from the sea -- _g13. _tThe treasure of the forests -- _gVI. _tThe Era of the Merchants -- _g14. _tAn essential food -- _g15. _tSpice at any price -- _gVII. _tNew Needs: Sugar, Chocolate, Coffee, Tea -- _g16. _tThe lure of sugar -- _g17. _tConfectionery and preserves -- _g18. _tChocolate and divinity -- _g19. _tCoffee and politics -- _g20. _tTea and philosophy -- _gVIII. _tOrchards and Kitchen Gardens -- _g21. _tThe tradition of fruits -- _g22. _tThe evolution of vegetables -- _g23. _tThe potato revolution -- _gIX. _tScience and Conscience in the Diet -- _g24. _tPreserving by heat -- _g25. _tPreserving by cold -- _g26. _tThe assurance of dietetics -- _tNotes -- _tBibliography -- _tIndex.
520	1		_a"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.
588			_aMachine converted from AACR2 source record.
650		0	_aNutrition _xSocial aspects _xHistory _9646847
650		0	_aFood _xHistory. _9652611
650		0	_aFood supply _xHistory. _9653138
907			_a.b10277572 _b11-05-18 _c27-10-15
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998			_a(2)b _a(2)c _b11-05-18 _cm _da _feng _gmau _h2
999			_c1114824 _d1114824