Maguelonne Toussaint-Samat, “A History of Food”

Maguelonne Toussaint-Samat, “A History of Food”
Wiley-Blackwell | 2008 | ISBN: 1405181192 | 776 pages | PDF | 3 MB
Review
“This densely informed history ranges from the first bread loaves to the low-down on cauliflowers. Fab for food geeks, it’s one to dip into rather than devour in one go.” (Metro, December 2008)

A fascinating study that starts with the era when we are all still living in trees. Scrupulously thorough and pleasingly idiosyncratic, it promises the reader many a happy hour blissfully contemplating our ancient relationship with our stomachs. And thats as much as you can ask from any food book. (Independent, November 2008)

“Forceful and challenging A powerful, compelling and readable case against biblical literalism and fundamentalism.” (Times Higher Education, November 2008)

“Encyclopaedic in scope, the result is never dull You will find it, I guarantee, unfailingly witty and comprehensively rewarding.” (The Glasgow Herald, November 2008)

“Scrupulously thorough and pleasingly idiosyncratic, it promises the reader many a happy hour blissfully contemplating our ancient relationship with our stomachs. And thats as much as you can ask from any food book.” (The Independent, November 2008)

“A fascinating, enormously impressive work which will delight not just the foodie but anyone in social history.” (Tribune, November 2008)

“Toussaint Samat presents not just the historical background but the cultural, religious and social impact of food. Extensively researched with quotations from a wide array of historical sources .Some areas receive more intense scrutinywine for example .A useful source for students or researchers as a strong first reference point and for anyone with a dedicated interest in food history. Recommended for larger public and academic libraries.” (Library Journal, November 2008)

“First published in France in 1987, the second edition of this dense tome is perfect for the historian on your list. It explores the 10,000-year-old relationship between humans and food, including facts about foie gras, the history of olive oil and the symbolism of poultry.” (San Francisco Chronicle, November 2008)

“A fascinating study that starts with the era when we were still living in trees (yes, really). Scrupulously thorough and pleasingly idiosyncratic, it promises the reader many a happy hour blissfully contemplating our ancient relationship with our stomachs. And thats as much as you can ask from any food book.” (The Independent on Sunday, November 2008)

“This densely informed history ranges from the first bread loaves to the lowdown on cauliflowers. Fab for food geeks, it’s one to dip into rather than devour in one go.” (Metro Food Books of the Year, December 2008)

“This excellent guide is an exploration of man’s relationship with food from the discovery of fire onwards.” (The Independent, October 2008)

“The second edition of this dense tome is perfect for the historian on your list.” (San Francisco Chronicle, December 2008)

“A fascinating, enormously impressive work which will delight not just the foodie but anyone interested in social history.” (Tribune, November 2008)

“This book should be republished and re-titled THE History of Food. Its probably the most remarkable book on the subject I have ever had the pleasure of reading.” (Mostly Food Journal, October 2008)

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