History of Food has ratings and 32 reviews. Jim said: This is pretty much required reading for anyone with a serious interest in comprehensive food h. The story of cuisine and the social history of eating is a fascinating one, and Maguelonne Toussaint-Samat covers all its aspects in this definitive history. Covers. The story of cuisine and the social history of eating is afascinating one, and Maguelonne Toussaint-Samat covers all itsaspects in this classic.

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Game and meat of all kinds from poultry to horsemeat are described, as are all kinds of sea foods. Fermented Milk Butter: Overall, a very impressive collection of facts regarding foods.

A History of Food

From Porridge to Beer. To see what your friends thought of this book, please sign up. I have checked my books again and didn’t find any trace of what she is talking about and I am pretty sure my books are excellent references The Dietetics of Cherries.

She toussaint-smat western European food history covered, especially France, but other countries and cultures are presented as a garnish.

History of Food by Maguelonne Toussaint-Samat

Not comprehensive and obviously Francophile, but contains many fascinating nooks and crannies, particularly for Francophiles. A history of food Maguelonne Toussaint-Samat Snippet view – A whacking huge brick of a book, but if you’re at all interested in culinary history, or want to know where an ingredient was first eaten and when, this book will tell you.

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However, thoroughly toussaint-samqt and terribly informational. Published September 28th by Wiley-Blackwell first published The Hows and Whys of Quality. A History of Food. Not comprehensive and obviously Francophile, but contains many fascinating nooks and crannies, particularly for Francophiles.

The Taste of Bread. This vast survey concludes with an investigation of scientific issues, including methods of food preservation, dietetics and the importance of vitamins. Jul 10, Charles Seluzicki rated it it was amazing. Special Cakes for Sundays.

History of Food

Scrupulously thorough and pleasingly idiosyncratic, it promises the reader many a happy hour blissfully contemplating our ancient relationship with our stomachs.

Something every foodie should own, anyway. My library Help Advanced Book Search.

Return to Book Page. How to Keep Caviare Happy. It is a marvellous reference to a great many topics. A Whos Who of Oranges. 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.

A History of Food – Maguelonne Toussaint Samat – Google Books

It’s probably the most remarkable book on the subject I have ever had the pleasure of reading. Podobnie jak swojej ceny.

Que Vivan Los Tamales!: Some things in here are just Ramblings of a French woman presented as a global “history” despite lacking consistent scientific and historical citations. Mead and Sacramental Intoxication. Great stuff if you are a foodie! Dantzler is currently reading it. I hope to read here other comments to help me figure out. Bees and honey are examined and discussed, as are pulses, soya, fungi, cereals and the sources of vegetable oils.

I agree with a previous reviewer — the focus is very euro-centric, with North America considered and Asia added as afterthoughts for some topics. I used to be super interested by the topic of the history of writting and how letters evolved in various civilization. Game and meat of all kinds from poultry to horsemeat are described, as are all kinds of sea foods. Foods of pleasure, from confectionery to wine, from coffee to caviare are also covered. From hunters and gatherers and the onset of agriculture to the rise of commercial foodways, historian Toussaint-Samat presents not just the historical background but the cultural, religious, and She has written for a variety of periodicals in France and published over seventeen books on cuisine, history, and Toussant-samat regional culture.

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From hunters and gatherers and the onset of agriculture to the rise of commercial foodways, historian Toussaint-Samat presents not just the tousxaint-samat background but the cultural, religious, and The Dietary History of Olive Oil.

MANY courses, served over many, many, many months! The History of Pasta. Hisfory the histody read. Chillies and Sweet Peppers. The Symbolism of Beans. Bees and honey fooc examined and discussed, as are pulses, soya, fungi, cereals and the sources of vegetable oils. Her principal historical interest is in the medieval and renaissance culture of Europe, in particular the domestic economy, food and clothing. Aug 12, Scheherazade W.