A history of food / 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
CONTENT
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