UID:
almafu_9959328483902883
Umfang:
1 online resource (xx, 756 pages, 16 unnumbered pages of plates) :
,
illustrations (some color)
Ausgabe:
New expanded ed.
ISBN:
9781444305135
,
1444305131
,
9781444305142
,
144430514X
,
9781405181198
,
1405181192
Originaltitel:
Histoire naturelle & morale de la nourriture.
Inhalt:
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.
Anmerkung:
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.
Weitere Ausg.:
Print version: Toussaint-Samat, Maguelonne, 1926- History of food. Chichester, West Sussex, U.K. ; Malden, MA : Wiley-Blackwell, 2009 ISBN 9781405181198
Weitere Ausg.:
ISBN 1405181192
Sprache:
Englisch
Schlagwort(e):
Electronic books.
;
History.
;
Electronic books.
;
History.
;
Electronic books.
;
History.
DOI:
10.1002/9781444305135
URL:
https://onlinelibrary.wiley.com/doi/book/10.1002/9781444305135
URL:
https://onlinelibrary.wiley.com/doi/book/10.1002/9781444305135
URL:
https://onlinelibrary.wiley.com/doi/book/10.1002/9781444305135
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