History of food 2e (John Wiley and Sons Ltd)

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 żeby acclaimed food writer Betty Fussell, a preface żeby 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 żeby 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