A History of Food (9781405181198)
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
Product details
- Hardback | 776 pages
- 176 x 262 x 41mm | 1,700g
- 10 Nov 2008
- John Wiley and Sons Ltd
- Wiley-Blackwell (an imprint of John Wiley & Sons Ltd)
- Chicester, United Kingdom
- English
- 2nd, New and Expanded Edition
- 1405181192
- 9781405181198
- 132,050
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