A history of food
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 Telegrap...
| Autor principal: | |
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| Formato: | Libro electrónico |
| Idioma: | Inglés |
| Publicado: |
Chichester, West Sussex, U.K. ; Malden, MA :
Wiley-Blackwell
2009.
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| Edición: | New expanded ed |
| Materias: | |
| Ver en Biblioteca Universitat Ramon Llull: | https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009664729306719 |
Tabla de Contenidos:
- 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.
