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."
"Quirky, encyclopaedic, and hugely entertaining. A delight."
"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."
"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
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