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Opis

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

Szczegóły książki

Kategoria Książki po angielsku Society & social sciences Sociology & anthropology Sociology

• Pełny tytuł: History of Food 2e
• Autor: Maguelonne Toussaint-Samat
• Język: Angielski
• Oprawa: Twarda
• Liczba stron: 776
• EAN: 9781405181198
• ISBN: 1405181192
• ID: 04197741
• Wydawca: John Wiley and Sons Ltd
• Waga: 1708 g
• Wymiary: 254 × 178 × 40 mm
• Data wydania: 17. October 2008

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