A History of Food On Sale

A History of Food

Show Price

I got this product about 5 days ago and am really pleased with the product. I had an A History of Food and I would never purchase again. Up until now so excellent. Cannot be even worse than the A History of Food Likewise if you registered it on line you got an extra 2 months guarantee.

A History of Food Details

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

A History of Food Features

If you are looking for a A History of Food, so i high recommended this hot product to you. I bought this hot product at a price that offers in United States of America.

A History of Food even better than expected - highly recommend!!!

Most Underlined Buyer Review : Encyclopedic in scope
This book was originally written in French in 1987, with a second edition in 2009. Translation is by Anthea Bell.
A History of Food is not a quick and easy read. It is 705 pages, with another 50 pages of notes and index. But it is more than a history. It's an encyclopedia of food. Each topic includes science and biology, etymology, natural history, mythology and legend, economics, and often food purchasing and preparation tips. There is also more than a smattering of homeopathic medicine. I will keep it on my bookshelf as a treasured reference.
One of my favorite paragraphs is on page 39, in the chapter on "The History of Gathering". It is indicative of the dense information throughout the book.
The Roman legions gathered peas from the sands around the camps in Numidia and Palestine to supplement the rations they received, consisting of flour, oil, and salt meat, when not actually on service in the field. Our word pea is from Latin pisum, itself derived from...


Pay attention to The Reviews from Other Purchasers
well, not THAT bad !
I bought this book a couple of days ago with 40% coupon at my local dummied-down Borders. I noticed right away that there were some factual mistakes starting with the first section on honey. Bees DO have good color vision! But anyway, I actually like the book. I bought it as "just to have something around to dip into". It's definitely not a research source for your Ph.D.

But a the great bulk of the information and discussion is very interesting, as is the style, if you just are going to keep it in the kitchen as a diversion by the fire. And it is physical treat as an artifact. Unlike so many of today's books it is a handsome production. The plates, of which there are many, are very, very good. I found them of antquarian culinary interest in themselves. The binding is sewn and the pages are an excellent quality art paper. It's 800+ pages of fun to read stuff and if you can get the hard cover for twenty bucks, I think you'll get twenty bucks worth of pleasure from it. A...


Amusing but completely unreliable
This fat volume about food and cooking, packed with anecdotes and trivia and stories, is amusing but completely unreliable.

As a source of information about the history of food, it is useless. Many of the assertions of fact here are questionable, and none of them are footnoted so you can check them out. The author seems to have taken snippets from here and there (mostly, apparently, from French sources), sorted them thematically, and uncritically assembled them into a continuous text. No doubt a large proportion of the assertions here are true, but there is no way of telling the difference between the true ones and the others!

What's more, the translation is poor. Not only are some gallicisms rendered word-for-word (and so only intelligible if you translate them back into French), but there are no translator's notes for topical references.

I cannot recommend this book for anyone seriously interested in the history of food.

(This is a copy of...