An edition of Histoire naturelle & morale de la nourriture
(1987)
A history of food
New expanded ed.
by Maguelonne Toussaint-Samat
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An exploration and celebration of man's relationship with food from earliest times to the present. Looks at the relationship between particular foods and social behavior, and between dietary habits and methods of cooking.
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Book Details
Table of Contents
Collecting gathering hunting
Stock-breeding arable farming: meat, milk, cereals
The three sacramental foods: oil, bread, wine
The economy of the markets
Luxury foods
The era of the merchants
New needs: sugar, chocolate, coffee, tea
Orchards and kitchen gardens
Science and conscience in the diet.
Edition Notes
Translation of: Histoire naturelle & morale de la nourriture.
Includes bibliographical references (p. 723-732) and index.
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Food History
from Laura Harris
History
- Created January 8, 2009
- 22 revisions
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| November 29, 2023 | Edited by MARC Bot | import existing book |
| December 26, 2022 | Edited by MARC Bot | import existing book |
| December 8, 2022 | Edited by ImportBot | import existing book |
| January 1, 2022 | Edited by ImportBot | import existing book |
| January 8, 2009 | Created by ImportBot | Imported from Buffalo State College record |