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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Chillies and Sweet Peppers. Full of astonishing but insufficiently known facts. Instructions for the Garden. Permissions Request permission to reuse content from this site. Request permission to reuse content from this site.
History of Food by Maguelonne Toussaint-Samat. Common terms and phrases Alexandre Dumas America ancient animals Apicius apple aromatic asparagus Athenaeus Ausonius beans became beer bees birds boiled bread butter cakes called caviare cent centimetres century cereals charcuterie cheese Chinese cinnamon cloves coffee colour contains cooked cultivated delicious diet Dionysus dish dried drink eaten eggs English Europe European famous fermentation fish flavour flour foie gras France French fresh fruit garden garum Gaul Gaulish ginger goose grain grapes Greek grow grown haricot beans harvest honey Indian Italian juice kilos kind King Louis Louis XIV maize meat medieval Mediterranean mentioned Middle Ages milk nutmeg olive Olivier de Serres orange oysters Paris particularly pepper plant popular potato produce Provence recipe rice roasted Roman saffron salt sauce seeds sold soya spices sugar sweet taste tonnes trade traditional tree truffles varieties vegetables vine wheat wild wine word.
Loved the mix of history and edibles. Facts about Foie Gras. It’s very witty, informative and French, but it’s awfully long–sometimes long-winded. She has written for a variety of periodicals in France and published over seventeen books on cuisine, history, and French regional culture.
The Symbolism of Wine. The Evidence of Occupied Sites. Description 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.
Aromatics and the Imagination. Bees and honey are examined and discussed, as are pulses, soya, fungi, cereals and the sources of vegetable oils.
At pages, I’ll be salivating over this for some time to come I’m sure! The Symbolism of Beans. Domestic animals, vegetable and fruit farming, fish farming and other human initiatives are compared with the economic markets they serve, and the dietary effects they have.
It is a marvellous reference to a great many topics. Podobnie jak swojej ceny. The Etymology and Entomology of Haricot Beans.
A selection of significant illustrations is included in the text, and there is a comprehensive bibliography and index. A Foood Who of Caviare. Mar 10, Joan Porte rated it it was amazing.
A History of Food
Refresh and try again. Everyday Condiments and Herbs. Which she unfortunately does on a number of occasions – Le Grand d’Aussy’s distorted account of Charlemagne’s cheese which she further distorts by making assumptions about toussaint-samah exact cheese and regionthe standard myth about dood croissant being invented at a siege, a completely bogus item about Dagobert II apparently fabricated by a 19th century writeretc.
Table The Nutritional Values of Fish. Open Preview See a Problem? 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.
History of Food by Maguelonne Toussaint-Samat
The Symbolism of Bread and Cakes. Blue Europe or the Common Fish Market. Special Cakes for Sundays. Foods of pleasure, from confectionery to wine, from coffee to caviare are also covered. Excellent book on all kinds eatable from histories’ most long ago to histories’ most recent. Sep 14, Greg rated it liked it.
Read first half then skimmed second half. As other reviewers maguelinne said, this is definitely Euro-centric. Account Options Sign in. I hope to read here other comments to help me figure out. It’s probably the most remarkable book on the subject I have ever had the pleasure of reading. It is sometimes a little dry, but still pretty engaging.
A History of Food – Maguelonne Toussaint-Samat – Google Books
A Taste of Honey. Dantzler is currently reading it. The Symbolism of Liver.
How to Keep Caviare Happy. Covers all known foodstuffs Copiously illustrated Full social and geographical coverage Awarded the History Prize of the Societe des gens de lettres Que Vivan Los Tamales!: A History of Food.
Would you like to change to the site? This had just the information I was looking for — which is just what Publisher’s Weekly didn’t like about it. Foods of pleasure, from confectionery to wine, from coffee to caviar are also covered. The Symbolism of Butter.