A History of Food

Лицевая обложка
Wiley, 28 сент. 1994 г. - Всего страниц: 824
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 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 2500 sold in hardback.
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    A History of Food

    Пользовательский отзыв  - 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 ... Читать весь отзыв

    LibraryThing Review

    Пользовательский отзыв  - jontseng - LibraryThing

    Not comprehensive and obviously Francophile, but contains many fascinating nooks and crannies, particularly for Francophiles. Читать весь отзыв

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    Об авторе (1994)

    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, and is president of the Syndicat des écrivains de langue française.

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