ENGLISH

A history of food

By Maguelonne Toussaint-Samat

Book information

Publisher
Wiley-Blackwell
Year
2009
ISBN
978-1-405-18119-8, 1405181192
Language
english
Format
PDF
Filesize
3 MB (3388258 bytes)
Edition
New expanded ed
Pages
xx, 756 p., [16] p. of plates : ill. ; 26 cm\780
Time added
2014-06-12 06:00:00

Description

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. Read more...

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