Description
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
Chapter
A Taste of Honey
pp.：
34 – 36
Honey in the Golden Age
pp.：
34 – 34
Honey in Legend
pp.：
36 – 38
Honey in Nature and History
pp.：
38 – 41
Honey-Cakes, Spice-Bread, Gingerbread
pp.：
41 – 48
Mead and Sacramental Intoxication
pp.：
48 – 50
2 The History of Gathering
pp.：
50 – 55
The Symbolism of Beans
pp.：
55 – 60
The Ancient Pulses
pp.：
55 – 55
The Etymology (and Entomology) of Haricot Beans
pp.：
60 – 61
The Holy War of Cassoulet
pp.：
61 – 65
Soya: the Most Widely Eaten Plant in the World
pp.：
65 – 66
Soya: Nutritional Facts and Figures
pp.：
66 – 70
Mushrooms and Fungi
pp.：
70 – 70
Table 2.1 Vegetable Nutrition (The use made of fruits, leaves, stems, pulp, roots, seeds)
pp.：
77 – 85
Nutritional Facts and Figures about Game
pp.：
86 – 99
The Great Days and the Decline of Game
pp.：
86 – 86
PART II Stock-breeding Arable Farming: Meat, Milk, Cereals
pp.：
99 – 101
The Evidence of Occupied Sites
pp.：
101 – 103
4 The History of Meat
pp.：
103 – 105
The Birth of Stock-breeding and Society
pp.：
105 – 105
Table 4.1 Areas of Origin of the First Domestic Animals
pp.：
105 – 108
Meat-Eating: Likes and Dislikes
pp.：
108 – 109
The Horse, the Spirit of Corn
pp.：
109 – 115
5 The History of Dairy Produce
pp.：
115 – 123
Fat Oxen and Prosperous Butchers
pp.：
115 – 115
Cheese and Curds
pp.：
123 – 123
Yoghurt: Fermented Milk
pp.：
123 – 128
Butter: the Cream of the Milk
pp.：
128 – 129
The Symbolism of Butter
pp.：
129 – 133
6 The History of Cereals
pp.：
133 – 134
Cereals as Civilizers
pp.：
134 – 134
The Symbolism of Wheat
pp.：
134 – 137
Table 6.1 The Long March of Cereals
pp.：
137 – 138
Imperialist Cereals
pp.：
138 – 139
The Myth of Demeter
pp.：
139 – 146
Everyday Cereals
pp.：
146 – 147
Harvest Festivals
pp.：
147 – 153
Strategic Cereals
pp.：
153 – 154
Rice in the East
pp.：
154 – 159
The Symbolism of Rice
pp.：
159 – 169
Why Maize is Called ‘I Have No More Gumbo’
pp.：
169 – 179
Maize in the West
pp.：
169 – 169
Why Corn-Cobs are Thin and Small (Bororo myth)
pp.：
179 – 180
Zuni Legend of Maize Flour
pp.：
180 – 180
From Porridge to Beer
pp.：
180 – 181
The Technique of Brewing Beer
pp.：
181 – 187
The History of Pasta
pp.：
187 – 190
The History of Grain Spirits
pp.：
190 – 196
PART III The Three Sacramental Foods: Oil, Bread, Wine
pp.：
196 – 201
The Fundamental Trinity
pp.：
201 – 203
7 The History of Oil
pp.：
203 – 205
The Dietary History of Olive Oil
pp.：
205 – 207
Olive Oil in Legend and Symbolism
pp.：
207 – 211
Making Olive Oil
pp.：
211 – 213
Other Oils
pp.：
213 – 216
8 The History of Bread and Cakes
pp.：
219 – 221
The Bread on the Board
pp.：
221 – 221
The Symbolism of Bread and Cakes
pp.：
221 – 227
Four Stages in the Development of Bread-Making
pp.：
227 – 229
The Taste of Bread
pp.：
229 – 230
The Technique of Bread-Making
pp.：
230 – 234
Our Daily Bread
pp.：
234 – 235
Special Cakes for Sundays
pp.：
235 – 238
9 The History of Wine
pp.：
238 – 243
From the Vine to Wine
pp.：
243 – 243
Dessert Grapes
pp.：
243 – 250
The Technique of Wine-Making
pp.：
250 – 251
The Symbolism of Wine
pp.：
251 – 253
The Legend of Dionysus
pp.：
253 – 255
The Proper Use of Wine
pp.：
255 – 256
Cooking with Wine
pp.：
256 – 269
Wine and God
pp.：
269 – 271
A Wine of Revolution
pp.：
271 – 278
PART IV The Economy of the Markets
pp.：
278 – 283
The Centre of the City
pp.：
283 – 285
10 The History of Fish
pp.：
285 – 288
A Who’s Who of Sea Fish
pp.：
288 – 292
The Fish of the Ancient World
pp.：
288 – 288
The Salmonidae: a family of aristocrats
pp.：
292 – 293
Fishing in Legend
pp.：
293 – 297
The Symbolism of Fish
pp.：
297 – 301
Extravagance and Economy in Eating Fish
pp.：
297 – 297
Uses for Less Profitable Fish
pp.：
301 – 304
The Providential Nature of Salt Fish
pp.：
304 – 307
Drying, Salting and Smoking Fish; an Age-Old Procedure
pp.：
307 – 313
Table 10.1 The Nutritional Values of Fish
pp.：
313 – 314
Aquaculture and Pisciculture: Fish Farming
pp.：
314 – 314
Blue Europe, or the Common Fish Market
pp.：
314 – 318
From Fishing to Our Plates
pp.：
318 – 321
Table 10.2 The Economic and Social Potential of a Common Fishing Zone of 1,240,000 sq km
pp.：
321 – 322
11 The History of Poultry
pp.：
322 – 325
Facts about Poultry
pp.：
325 – 325
Choosing Poultry
pp.：
325 – 332
The Symbolism of Poultry
pp.：
332 – 339
Eggs: their Uses and Customs
pp.：
339 – 342
PART V Luxury Foods
pp.：
342 – 351
The Revels of the Gauls
pp.：
351 – 353
12 Treasures from the Sea
pp.：
353 – 358
The History of Caviare
pp.：
358 – 359
The History of Garum
pp.：
358 – 358
A Who’s Who of Caviare
pp.：
359 – 365
How to Keep Caviare Happy
pp.：
365 – 367
The History of Shellfish and Crustaceans
pp.：
367 – 368
Facts about Crustaceans
pp.：
368 – 376
The History of Shellfish-Farming
pp.：
376 – 379
The Biology of the Oyster
pp.：
379 – 386
The Biology of the Mussel
pp.：
386 – 388
13 The Treasure of the Forests
pp.：
388 – 389
The History of Pork and Charcuterie
pp.：
389 – 389
The Symbolism of the Pig
pp.：
401 – 404
The History of Foie Gras
pp.：
404 – 405
Facts about Foie Gras
pp.：
405 – 412
The Symbolism of Liver
pp.：
412 – 413
The History of Truffles
pp.：
413 – 414
PART VI The Era of the Merchants
pp.：
414 – 421
Making a Good Profit
pp.：
421 – 423
14 An Essential Food
pp.：
423 – 434
The History of Salt
pp.：
434 – 434
The Symbolism of Salt
pp.：
434 – 449
The Technique of Winning Salt
pp.：
449 – 450
15 Spice at Any Price
pp.：
450 – 453
About Spices
pp.：
453 – 453
The Secrets of Spices
pp.：
453 – 457
Turmeric and Cardamom
pp.：
466 – 470
The Great Trading Companies
pp.：
473 – 478
Nutmeg and Mace
pp.：
478 – 481
Chillies and Sweet Peppers
pp.：
481 – 484
Aromatics and the Imagination
pp.：
484 – 487
Everyday Condiments and Herbs
pp.：
491 – 493
The Proper Use of Spices, Aromatics and Condiments
pp.：
498 – 501
The Grocer’s Trade
pp.：
501 – 508
PART VII New Needs
pp.：
508 – 511
Gluttony and Greed for Gain
pp.：
511 – 513
16 The Lure of Sugar
pp.：
513 – 516
Rum, A Sugar Spirit
pp.：
516 – 524
The Legend of Sugar
pp.：
524 – 525
17 Confectionery and Preserves
pp.：
525 – 527
18 Chocolate and Divinity
pp.：
527 – 535
Definitions of Chocolate
pp.：
535 – 539
19 Coffee and Politics
pp.：
539 – 541
Coffee from the Islands
pp.：
541 – 550
Coffee in Legend
pp.：
550 – 552
20 Tea and Philosophy
pp.：
552 – 555
Tea in Legend
pp.：
555 – 563
The Symbolism of Tea
pp.：
563 – 564
Instructions for the Garden
pp.：
565 – 567
21 The Tradition of Fruits
pp.：
567 – 578
The Symbolism of the Apple
pp.：
578 – 578
Dessert Apples
pp.：
581 – 582
Table 21.1 Production of Apples in EC Countries, 1982–3 (in thousands of tonnes)
pp.：
582 – 584
Cider and Calvados
pp.：
584 – 587
The Peach in Legend
pp.：
598 – 601
The Dietetics of Apricots
pp.：
602 – 604
The Dietetics of Cherries
pp.：
604 – 605
Strawberries
pp.：
605 – 606
Growing and Selling Oranges
pp.：
613 – 620
A Who’s Who of Oranges
pp.：
620 – 622
Grapefruit
pp.：
622 – 622
The Symbolism of Figs and The Fig Tree
pp.：
623 – 627
Pineapples
pp.：
627 – 629
22 The Evolution of Vegetables
pp.：
632 – 640
Cauliflowers
pp.：
642 – 645
Chicory and Endive
pp.：
646 – 649
Watercress
pp.：
649 – 650
Growing Asparagus
pp.：
651 – 653
Artichokes
pp.：
653 – 656
23 The Potato Revolution
pp.：
657 – 661
Sweet Chestnuts
pp.：
661 – 665
Soufflé Potatoes
pp.：
666 – 673
The Hows and Whys of Quality
pp.：
677 – 679
24 Preserving by Heat
pp.：
679 – 682
Canned Sardines
pp.：
682 – 688
The Technique of Canning
pp.：
688 – 690
Food Preservation
pp.：
690 – 691
Pasteurized Milk
pp.：
691 – 693
25 Preserving by Cold
pp.：
693 – 695
Quick-Freezing
pp.：
695 – 697
26 The Reassurance of Dietetics
pp.：
697 – 700
Chronology of Dietary Progress (first occurrences known from dated archeological evidence)
pp.：
703 – 704
27 A Reassuring Future
pp.：
704 – 710
Select Bibliography of Recent English-Language Works
pp.：
726 – 743
Bibliography to Original Edition
pp.：
743 – 749
Colour Plate
pp.：
753 – 777
A History of Food
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