A History of Food

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.

Informationen zum Autor Maguelonne Toussaint-Samat 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 Perigord received commendations from the Academie Française and the Academie du Perigord. 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. Klappentext 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- to an increasingly meat-based diet, as well as at the relationship between people and what they eat, between particular foods and social behaviour, 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 figures and new color plates, A History of Food will continue to be read and enjoyed by a fresh generation of readers. Zusammenfassung 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. Inhaltsverzeichnis Foreword to new edition by Betty Fussell.Preface.Acknowledgments.List of Illustrations.Introduction.Part I: Collecting, Gathering, Hunting.1. Collecting honey.2. The history of gathering.3. Hunting.Part II: Stock-breeding, Arable Farming: Meat, Milk, Cereals.4. The history of meat.5. The history of dairy produce.6. The history of cereals.Part III: The Three Sacramental Foods: Oil, Bread, Wine.7. The history of oil.8. The history of bread and cakes.9. The history of wine.Part IV: The Economy of the Markets.10. The history of fish.11. The history of poultry.12. Treasures from the sea.13. The treasure of the forests.Part VI: The Era of the Merchants.14. An essential food.15. Spice at any price.Part VII: New Needs: Sugar, Chocolate, Coffee, Tea.16. The lure of sugar.17. Confectionary and preserves.18. Chocolate and divinity.19. Coffee and politics.20. Tea and philosophy.Part VIII: Orchards and Kitchen Gardens.21. The tradition of fruits.22. The evolution of vegetables.23. The potato revolution.24. Preserving by heat.25. Preserving by cold.26. The assurance of dietetics.27. A reassuring future.Notes.Bibliography.Index...

Autorentext
Maguelonne Toussaint-Samat 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 Perigord received commendations from the Academie Française and the Academie du Perigord. 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.

Klappentext
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- to an increasingly meat-based diet, as well as at the relationship between people and what they eat, between particular foods and social behaviour, 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 figures and new color plates, A History of Food will continue to be read and enjoyed by a fresh generation of readers.

Inhalt
Foreword to new edition by Betty Fussell. Preface. Acknowledgments. List of Illustrations. Introduction. Part I: Collecting, Gathering, Hunting. 1. Collecting honey. 2. The history of gathering. 3. Hunting. Part II: Stock-breeding, Arable Farming: Meat, Milk, Cereals. 4. The history of meat. 5. The history of dairy produce. 6. The history of cereals. Part III: The Three Sacramental Foods: Oil, Bread, Wine. 7. The history of oil. 8. The history of bread and cakes. 9. The history of wine. Part IV: The Economy of the Markets. 10. The history of fish. 11. The history of poultry. 12. Treasures from the sea. 13. The treasure of the forests. Part VI: The Era of the Merchants. 14. An essential food. 15. Spice at any price. Part VII: New Needs: Sugar, Chocolate, Coffee, Tea. 16. The lure of sugar. 17. Confectionary and preserves. 18. Chocolate and divinity. 19. Coffee and politics. 20. Tea and philosophy. Part VIII: Orchards and Kitchen Gardens. 21. The tradition of fruits. 22. The evolution of vegetables. 23. The potato revolution. 24. Preserving by heat. 25. Preserving by cold. 26. The assurance of dietetics. 27. A reassuring future. Notes. Bibliography. Index

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