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" A history of food / "
Maguelonne Toussaint-Samat ; translated by Anthea Bell
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BL
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| Record Number
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664349
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| Doc. No
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dltt
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| Uniform Title
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Histoire naturelle & morale de la nourriture.English
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| Main Entry
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Toussaint-Samat, Maguelonne,1926-
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| Title & Author
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A history of food /\ Maguelonne Toussaint-Samat ; translated by Anthea Bell
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| Edition Statement
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New expanded ed
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| Publication Statement
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Chichester, West Sussex, U.K. ;Malden, MA :: Wiley-Blackwell,, 2009
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| Page. NO
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xx, 756 p., [16] p. of plates :: ill. (some col.) ;; 26 cm
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| ISBN
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9781405181198 (hbk.)
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: 1405181192 (hbk.)
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| Bibliographies/Indexes
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Includes bibliographical references (p. 723-732) and index
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| Contents
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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
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| Abstract
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Pioneering food historian Toussaint-Samat has expanded her 1987 French classic (English translation, 1992) to include updates on scientific and technological discoveries. She divides her account into nine major sections, which range from discussions of food gathering and production techniques to histories of individual types of food to the role played by science in nutrition and food preservation. She broadens her account to examine the importance of food in myth and legend. Further, she explores the role played by food--hunger in particular--as a generative force in shaping the direction of human history
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| Subject
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Nutrition-- Social aspects-- History
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| Subject
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Food-- History
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Food supply-- History
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| Dewey Classification
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641.3009
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| LC Classification
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TX353.T6413 2009
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TX353.T6413 2009
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