History of Food by Maguelonne Toussaint-Samat

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This wide-ranging history covers the history of food from the earliest, vegetarian members of the human race to the present day. The book explores the relationship between people and diet, and between food and social mores. The book covers a vast variety of foodstuffs - honey, cereals, meat, coffee, chocolate, tea, bread, oil, cake, fungi, fish - and shows how their consumption has evolved down the ages. It concludes with an investigation of scientific issues, including methods of food preservation, dietics and he importance of vitamins.

About Maguelonne Toussaint-Samat

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President of the Syndicate of French Writers
Published November 1, 1992 by Blackwell Pub. 824 pages
Genres: Political & Social Sciences, Education & Reference, Cooking, Science & Math, History. Non-fiction

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Publishers Weekly

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Although this voluminous compendium, mixing social and natural history, is a worthy resource, it lacks verve and narrative coherence.

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The Independent

Perhaps because so many French words necessarily remain, reminding us how all language is a translation of hungers into sounds, you can hear the original French text hovering in the background, like a cook in the kitchen spying on diners at table enjoying their meal.

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London Review of Books

It begins with a detailed description of the appearance of the asparagus and ends with reference to cette essence précieuse que je reconnaissais encore quand, toute la nuit qui suivait un dîner où j’en avais mangé, elles jouaient, dans leurs farces poétiques et grossières comme une féerie de Shak...

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