A history of food / by Maguelonne Toussaint-Samat ; translated from the French by Anthea Bell.
Material type: TextLanguage: English Original language: French Publication details: Cambridge, MA : Blackwell Reference, 1994.Description: xix, 801 p. : ill. ; 27 cmISBN:- 9780631194972
- Histoire naturelle & morale de la nourriture. English
- 363.8/09 20
- TX353 .T68 1994
Item type | Current library | Collection | Call number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Books | Zetech Library - Mang'u General Stacks | Non-fiction | TX353 .T68 1994 (Browse shelf(Opens below)) | Available | Z011283 |
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Translation of: Histoire naturelle & morale de la nourriture.
Includes bibliographical references and index.
Collecting gathering hunting--Collection honey--The history of gathering--Hunting--Stock-breeding arable farming: meat, milk, cereals--The history of meat--The history of dairy produce--The history of cereals--The three sacramental foods: oil, bread, wine--The history of oil--The history of bread and cakes--The history of wine--The economy of the markets--The history of fish--The history of poultry--Luxury foods--Treasures from the sea--The treasure of the forests--The era of the merchants--An essential food--Spice at any price--New needs: sugar, chocolate, coffee, tea--Confectionery and preserves--Chocolate and divinity--Coffee and politics--Tea and philosophy--Orchards and kitchen gardens--The tradition of fruits--The evolution of vegetables--The potato revolution--Science and conscience in the diet--Preserving by heat--Preserving by cold--The reassurance of dietetics--A reassuring future.
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