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TitleA history of food
Author Maguelonne Toussaint-Samat ; translated by Anthea Bell
Imprint Chichester, West Sussex, U.K. ; Malden, MA : Wiley-Blackwell, 2009
Edition New expanded ed
Descript xx, 756 p., [16] p. of plates : ill. (some col.) ; 26 cm


Collecting gathering hunting -- Stock-breeding arable farming: meat, milk, cereals -- The three sacramental foods: oil, bread, wine -- The economy of the markets -- Luxury foods -- The era of the merchants -- New needs: sugar, chocolate, coffee, tea -- Orchards and kitchen gardens -- Science and conscience in the diet

Nutrition -- Social aspects -- History Food -- History Food supply -- History

Arts LibraryTX353 T734H 2009CHECK SHELVES

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