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.
Related Links
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Institute of the History of Medicine Books - Stack Level 6, Welch LibraryAvailable
- Also known as
-
- Uniform Title: Histoire naturelle & morale de la nourriture. English
- Subjects
- Medical Subjects
- Contents
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- 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
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- Includes bibliographical references (p. 723-732) and index.
- ISBN
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- 9781405181198 (hbk.)
- 1405181192 (hbk.)
- Identifying numbers
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- OCLC: 268643874
- OCLC: 268643874
