A history of food / by Maguelonne Toussaint-Samat ; translated from the French by Anthea Bell.

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.