A History of Food 2nd Edition by Maguelonne Toussaint Samat ISBN 1405181192 9781405181198

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Product details:

ISBN 10: 1405181192 

ISBN 13: 9781405181198

Author: Maguelonne Toussaint-Samat

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.

Table of contents:

Part I: Collecting, Gathering, Hunting

1. From Fire to the Pot
1.1 Collecting Honey
1.2 The History of Gathering
1.3 Hunting

Part II: Stock-breeding, Arable Farming: Meat, Milk, Cereals
2. The Evidence of Occupied Sites
2.1 The History of Meat
2.2 The History of Dairy Produce
2.3 The History of Cereals

Part III: The Three Sacramental Foods: Oil, Bread, Wine
3. The Fundamental Trinity
3.1 The History of Oil
3.2 The History of Bread and Cakes
3.3 The History of Wine

Part IV: The Economy of the Markets
4. The Centre of the City
4.1 The History of Fish
4.2 The History of Poultry

Part V: Luxury Foods
5. The Revels of the Gauls
5.1 Treasures from the Sea
5.2 The Treasure of the Forests

Part VI: The Era of the Merchants
6. Making a Good Profit
6.1 An Essential Food
6.2 Spice At Any Price

Part VII: New Needs: Sugar, Chocolate, Coffee, Tea
7. Gluttony and Greed for Gain
7.1 The Lure of Sugar
7.2 Confectionery and Preserves
7.3 Chocolate and Divinity
7.4 Coffee and Politics
7.5 Tea and Philosophy

Part VIII: Orchards and Kitchen Gardens
8. Instructions for the Garden
8.1 The Tradition of Fruits
8.2 The Evolution of Vegetables
8.3 The Potato Revolution

Part IX: Science and Conscience in the Diet
9. The Hows and Whys of Quality
9.1 Preserving by Heat
9.2 Preserving by Cold
9.3 The Reassurance of Dietetics
9.4 A Reassuring Future

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Tags: Maguelonne Toussaint Samat, History, Food