A History of Food
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
"This book should be in all libraries where history and food are a concern. It gives information that is not available anywhere else. It is well written and fascinating reading." (American Reference Books Annual, 2010)
"A History of Food is a concise yet massively entertaining read that looks at the earliest hunter-gatherer societies and moves on to bring readers right up to the modern day. … It goes quite well with a cup of tea and a biscuit, and dipping in anywhere will uncover something delicious." (Heritage Key, December 2009)
"The reader will be amazed and fascinated by the dizzying array of details about various foods in this 700-page tome." (Choice Reviews, May 2009 .