Name: A History of Food
Brand: Wiley-Blackwell
SKU: 9781405181198
Price: 2728.0 INR
Availability: InStock

A History of Food

by Maguelonne Toussaint-Samat

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ISBN13: 9781405181198
Binding: Hardcover
Subject: N/A
Publisher: Wiley-Blackwell
Publisher Imprint: Wiley-Blackwell
Publication Date: N/A
Pages: 756
Original Price: USD 45.95
Language: English
Edition: New and Expande
Item Weight: 1715 grams
BISAC Subject(s): History and World

About The Book

The story of cuisine and the social history of eating is a fascinating one, and Maguelonne Toussaint-Samat covers all its aspects in this classic history.

New expanded edition of a classic book, originally published to great critical acclaim from Raymond Blanc, The New York Times, The Sunday Telegraph, The Independent and more
Tells the story of man's relationship with food from earliest times to the present day
Includes a new foreword by acclaimed food writer Betty Fussell, a preface by the author, updated bibliography, and a new chapter bringing the story up to date
New edition in jacketed hardback, with c.70 illustrations and a new glossy color plate section

"Indispensable, and an endlessly fascinating book. The view is staggering. Not a book to digest at one or several sittings. Savor it instead, one small slice at a time, accompanied by a very fine wine."
-New York Times

"This book is not only impressive for the knowledge it provides, it is unique in its integration of historical anecdotes and factual data. It is a marvellous reference to a great many topics."
-Raymond Blanc

"Quirky, encyclopaedic, and hugely entertaining. A delight."
-Sunday Telegraph

"It's the best book when you are looking for very clear but interesting stories. Everything is cross-referenced to an extraordinary degree, which is great because the information given is so complex and interweaving."
-The Independent

"A History of Food is a monumental work, a prodigious feat of careful scholarship, patient research and attention to detail. Full of astonishing but insufficiently known facts."
-Times Higher Education Supplement

About The Author

Maguelonne Toussaint-Samat

The author is an historian, journalist, and writer. She has written for a variety of periodicals in France and published over seventeen books on cuisine, history, and French regional culture. Her books on the Loire and Périgord received commendations from the Académie Française and the Académie du Périgord. Her principal historical interest is in the medieval and renaissance culture of Europe, in particular the domestic economy, food, and clothing. She pursues her research in association with the École des Hautes Études.

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