Vândut de elefant.ro
Contributor(s):Author: Maguelonne Toussaint-SamatThe story of cuisine and the social history of eating is afascinating one, and Maguelonne Toussaint-Samat covers all itsaspects in this classic history. New expanded edition of a classic book, originally published togreat critical acclaim from Raymond Blanc, The New YorkTimes, The Sunday Telegraph, The Independent andmoreTells the story of mans relationship with food fromearliest times to the present dayIncludes a new foreword by acclaimed food writer Betty Fussell, a preface by the author, updated bibliography, and a new chapterbringing the story up to dateNew edition in jacketed hardback, with c.70 illustrations and anew glossy color plate sectionIndispensable, and an endlessly fascinating book. The view isstaggering. Not a book to digest at one or several sittings. Savorit instead, one small slice at a time, accompanied by a very finewine.-New York TimesThis book is not only impressive for the knowledge it provides, it is unique in its integration of historical anecdotes and factualdata. It is a marvellous reference to a great many topics.-Raymond BlancQuirky, encyclopaedic, and hugely entertaining. Adelight.-Sunday TelegraphIts the best book when you are looking for very clear butinteresting stories. Everything is cross-referenced to anextraordinary degree, which is great because the information givenis so complex and interweaving.-The IndependentA History of Food is a monumental work, a prodigiousfeat of careful scholarship, patient research and attention todetail. Full of astonishing but insufficiently known facts.-Times Higher Education Supplement Review citationsChristianity Today - pg. 91 - 09/01/2008Library Journal - pg. 96 - 11/01/2008
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Vânzător: Elefant.ro
Brand: Wiley-blackwell
