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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From Porridge to Beer. Books by Maguelonne Toussaint-Samat.
The History tojssaint-samat ShellfishFarming. Paperbackpages. But these, in the overall scope, are minor blemishes in a monumental work. It is a marvellous reference to a great many topics. Covers all known foodstuffs Copiously illustrated Full social and geographical coverage Awarded the History Prize of the Societe des gens de lettres de France, for the French edition Over sold in hardback.
The Technique of Brewing Beer. It also ends abruptly with no effort to pull the full story together.
A History of Food, 2nd, New and Expanded Edition
About the Author Maguelonne Toussaint-Samat is an historian, journalist and writer. The Symbolism of Beans.
The Myth of Demeter. Savor it instead, one small slice at a time, accompanied by a very fine tooussaint-samat. The Symbolism of Rice. A history of food Maguelonne Toussaint-Samat Snippet view – The Symbolism of Wheat. Everyday Condiments and Herbs. Table 61 The Long March of Cereals. The Revels of the Gauls. The view is staggering.
Jan 21, Saba rated it really liked it. Special Cakes for Sundays. Everything is cross-referenced to anextraordinary degree, which is great because the information givenis so complex and interweaving.
A History of Food – Maguelonne Toussaint-Samat – Google Books
Savorit instead, one small slice at a time, accompanied by a very finewine. The Biology of the Mussel. I hope to read here other comments to help me figure out. It’s very witty, informative and Histtory, but it’s awfully long–sometimes long-winded.
A History of Food. The Symbolism of Salt. More of a reference book. Fab for food geeks, it’s one to dip into rather than devour in one go. Read first half then skimmed second half. The Biology of the Oyster.
A History of Food – Maguelonne Toussaint Samat – Google Books
My one big quibble is that Toussaint-Samat uses footnotes historyy sparingly. Apr 22, Alison rated it liked it. As other reviewers have said, this is definitely Euro-centric. Lots of pictures, histoyr of detail, this is one of my keepers. Which she unfortunately does on a number of occasions – Le Grand d’Aussy’s distorted account of Charlemagne’s cheese which she furt This is pretty much required reading for anyone with a serious interest in comprehensive food history.
Bees and honey are examined and discussed, as are pulses, soya, fungi, cereals and the sources of vegetable oils.
WileySep 28, – History – or. Mead and Sacramental Intoxication. Game and meat of all kinds from poultry to horsemeat are described, as are all kinds of sea foods. The Toussaunt-samat of Sugar. There should be an option ‘unfinished”. A Whos Who of Oranges. Rice in the East.
The History of Caviare. Tried to read this one mainly because JG Ballard had it on his bookshelf but got way too bogged down in it The Symbolism of Wine.