A History of Food

Voorkant
John Wiley & Sons, 25 mrt. 2009 - 776 pagina's
1 Reviewen
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

 

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A History of Food

Gebruikersrecensie  - Not Available - Book Verdict

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 ... Volledige recensie lezen

LibraryThing Review

Gebruikersrecensie  - jontseng - LibraryThing

Not comprehensive and obviously Francophile, but contains many fascinating nooks and crannies, particularly for Francophiles. Volledige recensie lezen

Inhoudsopgave

About Ham
378
Sausages
381
The Symbolism of the Pig
384
The History of Foie Gras
385
Facts about Foie Gras
392
The Symbolism of Liver
393
The History of Truffles
394
PART VI The Era of the Merchants
401

Mead and Sacramental Intoxication
30
2 The History of Gathering
35
The Symbolism of Beans
40
The Etymology and Entomology of Haricot Beans
41
The Holy War of Cassoulet
45
the Most Widely Eaten Plant in the World
46
Nutritional Facts and Figures
50
Roots
57
Table 21 Vegetable Nutrition The use made of fruits leaves stems pulp roots seeds
65
3 Hunting
66
Nutritional Facts and Figures about Game
79
Meat Milk Cereals
81
The Evidence of Occupied Sites
83
4 The History of Meat
85
Table 41 Areas of Origin of the First Domestic Animals
88
Likes and Dislikes
89
The Horse the Spirit of Corn
95
5 The History of Dairy Produce
103
Fermented Milk
108
the Cream of the Milk
109
The Symbolism of Butter
113
6 The History of Cereals
114
The Symbolism of Wheat
117
Table 61 The Long March of Cereals
118
Imperialist Cereals
119
The Myth of Demeter
126
Everyday Cereals
127
Harvest Festivals
133
Strategic Cereals
134
Rice in the East
139
The Symbolism of Rice
149
Why Maize is Called I Have No More Gumbo
159
Why CornCobs are Thin and Small Bororo myth
160
From Porridge to Beer
161
The Technique of Brewing Beer
167
The History of Pasta
170
The History of Grain Spirits
176
Oil Bread Wine
181
The Fundamental Trinity
183
7 The History of Oil
185
The Dietary History of Olive Oil
187
Olive Oil in Legend and Symbolism
191
Making Olive Oil
193
Other Oils
196
Margarine
199
8 The History of Bread and Cakes
201
The Symbolism of Bread and Cakes
207
Four Stages in the Development of BreadMaking
209
The Taste of Bread
210
The Technique of BreadMaking
214
Our Daily Bread
215
Special Cakes for Sundays
218
9 The History of Wine
223
Dessert Grapes
230
The Technique of WineMaking
231
The Symbolism of Wine
233
The Legend of Dionysus
235
The Proper Use of Wine
236
Cooking with Wine
249
Wine and God
251
A Wine of Revolution
258
PART IV The Economy of the Markets
263
The Centre of the City
265
10 The History of Fish
268
A Whos Who of Sea Fish
272
a family of aristocrats
273
Fishing in Legend
277
The Symbolism of Fish
281
Uses for Less Profitable Fish
284
The Providential Nature of Salt Fish
287
Drying Salting and Smoking Fish an AgeOld Procedure
293
Table 101 The Nutritional Values of Fish
294
Blue Europe or the Common Fish Market
298
From Fishing to Our Plates
301
Table 102 The Economic and Social Potential of a Common Fishing Zone of 1240000 sq km
302
11 The History of Poultry
305
Choosing Poultry
312
The Symbolism of Poultry
319
their Uses and Customs
322
PART V Luxury Foods
331
The Revels of the Gauls
333
12 Treasures from the Sea
338
The History of Caviare
339
A Whos Who of Caviare
345
How to Keep Caviare Happy
347
The History of Shellfish and Crustaceans
348
Facts about Crustaceans
356
The History of ShellfishFarming
359
The Biology of the Oyster
366
The Biology of the Mussel
368
13 The Treasure of the Forests
369
Making a Good Profit
403
14 An Essential Food
414
The Symbolism of Salt
429
The Technique of Winning Salt
430
15 Spice at Any Price
433
The Secrets of Spices
437
Cinnamon
439
Pepper
441
Ginger
446
Turmeric and Cardamom
450
Cloves
453
The Great Trading Companies
458
Nutmeg and Mace
461
Chillies and Sweet Peppers
464
Aromatics and the Imagination
467
Vanilla
471
Everyday Condiments and Herbs
473
Herbs
478
The Proper Use of Spices Aromatics and Condiments
481
The Grocers Trade
488
PART VII New Needs
491
Gluttony and Greed for Gain
493
16 The Lure of Sugar
496
Rum A Sugar Spirit
504
The Legend of Sugar
505
17 Confectionery and Preserves
507
18 Chocolate and Divinity
515
Definitions of Chocolate
519
19 Coffee and Politics
521
Coffee from the Islands
530
Coffee in Legend
532
20 Tea and Philosophy
535
Tea in Legend
543
The Symbolism of Tea
544
PART VIII
545
Instructions for the Garden
547
21 The Tradition of Fruits
558
Grafting
561
Dessert Apples
562
Table 211 Production of Apples in EC Countries 19823 in thousands of tonnes
564
Cider and Calvados
567
Pears
572
Plums
575
Peaches
578
The Peach in Legend
581
Apricots
582
The Dietetics of Apricots
584
The Dietetics of Cherries
585
Strawberries
586
Melons
590
Oranges
593
Growing and Selling Oranges
600
A Whos Who of Oranges
602
Figs
603
The Symbolism of Figs and The Fig Tree
607
Pineapples
609
Bananas
610
Avocados
612
22 The Evolution of Vegetables
620
Cabbages
622
Cauliflowers
625
Salad
626
Chicory and Endive
629
Watercress
630
Asparagus
631
Growing Asparagus
633
Artichokes
636
Tomatoes
637
23 The Potato Revolution
641
Sweet Chestnuts
645
Potatoes
646
Soufflé Potatoes
653
PART IX
657
The Hows and Whys of Quality
659
24 Preserving by Heat
662
Canned Sardines
668
The Technique of Canning
670
Food Preservation
671
Pasteurized Milk
673
25 Preserving by Cold
675
QuickFreezing
677
26 The Reassurance of Dietetics
680
Vitamins
683
Chronology of Dietary Progress first occurrences known from dated archeological evidence
684
27 A Reassuring Future
690
Notes
706
Select Bibliography of Recent EnglishLanguage Works
723
Bibliography to Original Edition
729
Index
733
Colour Plate
757
Copyright

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Over de auteur (2009)

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.

Bibliografische gegevens