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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Thanks for telling us about the problem. Return to Book Page. History of Food by Maguelonne Toussaint-Samat. This wide-ranging and comprehensive reference history covers in one volume the history of magkelonne, the story of cuisine and the social history of eating. From the origins of mankind, and the transition from a vegetable to an increasingly carnivorous diet, the story unfolds of the interrelationship between people and diet, between particular foods and social mores, betwe This wide-ranging and comprehensive reference history covers in one volume the history of foodstuffs, the story of cuisine and the social history of eating.
From the origins of mankind, and the transition from a vegetable to an increasingly carnivorous diet, the story unfolds of the interrelationship between people and diet, between particular foods and social mores, between dietary custom and cuisine. A strong theme of hstory history runs through the book.
Bees and honey are examined and discussed, as are pulses, toussaint-xamat, fungi, cereals and the sources of vegetable oils.
Game and meat of all kinds from poultry to horsemeat are described, as are all kinds of sea foods.
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. Foods of pleasure, from confectionery to wine, from coffee to caviar are also covered.
This vast survey concludes with an investigation of scientific issues, including methods of food preservation, dietetics and the importance of vitamins.
A selection of significant illustrations is included in the text, and there is a comprehensive bibliography and index. Paperbackpages.
A History of Food, 2nd, New and Expanded Edition
Published September 28th by Wiley-Blackwell first published To see what your friends thought of this book, please sign up. To ask other readers questions about History of Foodplease sign up. Lists with This Book. Nov 03, Jim Chevallier rated it really liked it. This is pretty much required reading for anyone with a serious interest hstory comprehensive food history.
A History of Food – Maguelonne Toussaint-Samat – Google Books
It is dense with information and carefully organized. My one big quibble is that Toussaint-Samat uses footnotes very sparingly. This is already frustrating when trying to track down some of her sources; it is all the worst when she passes on erroneous information. Which she unfortunately does on a number of occasions – Le Grand d’Aussy’s distorted account of Charlemagne’s cheese which she furt This is pretty much required reading for anyone with a serious interest in comprehensive food history.
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 the exact cheese and regionthe standard myth about the croissant being invented at a siege, a completely bogus item about Dagobert II apparently fabricated by a 19th century writeretc.
She also makes some strange mistakes on her own account, such as confusing Radegund a saint with Fredegund a murderess. So anyone using this work for scholarship should double check information from it. But these, in the overall scope, are minor blemishes in a monumental work.
Aug 12, Scheherazade W. Ramblings of a French woman presented as a global “history” despite lacking consistent scientific and historical citations. I don’t mind a thick book, or rambling French women. I do however want to be sure I’m reading something on food history that is fact checked and internationally inclusive if that’s even reasonably possible with such a broad subject.
Some things in here are just Ramblings of a French woman presented as a global “history” despite lacking consistent scientific and historical citations. Some things in here are just out and out made up by the author. The title is also misleading. She has western European food history covered, especially France, but other countries and cultures are presented as a garnish. Don’t bother picking this one up. A whacking huge brick of a book, but if you’re at all interested in culinary history, or want to know where an ingredient was first eaten and when, this book will tell you.
Lots of pictures, lots of detail, this is one of my keepers. For the more complete review, please go here: Nov 27, Stacy rated it really liked it Shelves: I agree with a previous reviewer — the focus is very euro-centric, with North America considered and Asia added as afterthoughts for some topics.
However, thoroughly researched and terribly informational. I used it as a reference for a paper and found myself plowing through the rest of it out of sheer curiosity and interest. Jun 26, Brad rated it really liked it Shelves: Despite the Euro and Franco-centric scope of the book as broader history, this book contains fascinating food scholarship wrapped into cogent narrative morsels.
Many people I know use it as a reference book but I couldn’t put it down and read it cover-to-cover. Mar 10, Joan Maguelomne rated it it was amazing. A must read for foodies.
History of Food
Nov 30, Margaretha rated it it was amazing. Excellent book on all kinds eatable from histories’ most long ago to histories’ most recent. Very interesting, very educative. Perfect for the food-nerd you didn’t know you were. Jan 21, Saba rated it really liked it. Podobnie jak swojej ceny. There should be an option ‘unfinished”. Overall, a very impressive collection of facts regarding foods.
However it’s a heavy read, and more like a collection of small books, each on one topic. I didn’t find it entertaining enought to have it on my nighttable. On the down side I am havi There should be an option ‘unfinished”.
I am having some issues with the veracity of some of her statements. For example, she mentions that one of the first letters of the alphabet is after oil or olive cna’t remember. I used to be super interested by the topic of the history of writting and how letters evolved in various civilization. I have checked my books again and didn’t find any trace of what she is talking about and I am pretty sure my books are excellent references I hope to read here other comments to help me figure out.
Jun 08, SL rated it it was ok. Tried to read this one mainly because Nistory Ballard had it on his bookshelf but got way too bogged down in it Just too general, sprawling and scattershot for my liking Apr 22, Alison rated it liked it. This book is fascinating and comprehensive, but is better dipped into over time than read end-to-end.
It’s a bit French-centric, and the section on spices is weak and wrong in a few spots. It also ends abruptly with no effort to pull the full story together. More of a reference book. Sep 21, Wm rated it liked it Shelves: A crazy mix of maguelonje, history, classical allusions, anecdotes, commentary and cultural history all wrapped up in a robust love for gastronomy and a Franco-orientation.
Delightful and very very long so long as you don’t take as the gospel truth. Mabuelonne the fascinating read.
Fold 09, Spencer Rich rated it really ttoussaint-samat it. It’s very witty, informative and French, but it’s awfully long–sometimes long-winded. Some things were skimmed. A great reference to have on your shelf; not so much a great thing to check out from the library. Something every foodie should own, anyway. Jul 29, Toussaint-sqmat rated it really liked it. This had just the information I was looking for — which is just what Publisher’s Weekly didn’t like about it.
I wanted to find information about French food from medieval through s, and there’s quite a bit about that in here. Loved the mix of history and edibles.
Jul 10, Charles Seluzicki rated it it was amazing. Just reading this histoy by Betty Fussell! Jan 28, Amy marked it as to-read. This is more of a reference book, and it’s about three inches thick, so maybe it will always stay on my to-read “shelf”.
Nov 19, Bryan Rucker is currently reading it. As other reviewers have said, this is definitely Euro-centric. It is sometimes a little dry, but still pretty engaging.