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A History of Food
by Maguelonne Toussaint-Samat




Overview -
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

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Hardcover - Expanded Ed.
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More About A History of Food by Maguelonne Toussaint-Samat

 
 
 

Overview

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



This item is Non-Returnable.

 

Details

  • ISBN-13: 9781405181198
  • ISBN-10: 1405181192
  • Publisher: Wiley-Blackwell
  • Publish Date: October 2008
  • Page Count: 756
  • Dimensions: 9.94 x 7.16 x 1.63 inches
  • Shipping Weight: 3.78 pounds


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