Book , Print in English

A history of food

Maguelonne Toussaint-Samat ; translated by Anthea Bell.
  • Chichester, West Sussex, U.K. ; Malden, MA : Wiley-Blackwell, 2009.
  • New expanded ed.
  • xx, 756 pages, [16] p. of plates : illustrations(some colored) ; 26 cm.
  • Institute of the History of Medicine Books - Stack Level 6, Welch Library
    TX353 .T734 2009 c. 1
    Available
Also known as
Subjects
Medical Subjects
Contents
  • 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.
Other information
  • Includes bibliographical references (p. 723-732) and index.
ISBN
  • 9781405181198 (hbk.)
  • 1405181192 (hbk.)
Identifying numbers
  • OCLC: 268643874
  • OCLC: 268643874