A History of Food - Maguelonne Toussaint-samat

Descriere A History of Food - Maguelonne Toussaint-samat

\nThe 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. \n- 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 \n- Tells the story of man's relationship with food from earliest times to the present day \n- 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 \n- New edition in jacketed hardback, with c.70 illustrations and a new glossy color plate section \nIndispensable, and an endlessly fascinating book. The view is staggering. Not a book to digest at one or several sittings. Savor it instead, one small slice at a time, accompanied by a very fine wine. \n -New York Times\n \nThis book is not only impressive for the knowledge it provides, it is unique in its integration of historical anecdotes and factual data. It is a marvellous reference to a great many topics. \n -Raymond Blanc\n \nQuirky, encyclopaedic, and hugely entertaining. A delight. \n -Sunday Telegraph\n \nIt's the best book when you are looking for very clear but interesting stories. Everything is cross-referenced to an extraordinary degree, which is great because the information given is so complex and interweaving. \n -The Independent\n \nA History of Food is a monumental work, a prodigious feat of careful scholarship, patient research and attention to detail. Full of astonishing but insufficiently known facts. \n -Times Higher Education Supplement\n

Detalii

Brand

Wiley-Blackwell

Categorie

ENSTK

EAN / GTIN

9781405181198

Magazine

1

Disponibilitate

in stock