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A history of food /

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Bibliographic Details
Main Author: Toussaint-Samat, Maguelonne, 1926-
Format: Book
Language:English
Published: Chichester, U.K. ; Malden, MA : Wiley-Blackwell, 2009.
Edition:New expanded ed.
Subjects:
Nutrition > Social aspects > History.
Food > History.
Food supply > History.
Table of Contents:
  • Collecting gathering hunting
  • Stock-breeding arable farming: meat, milk, cereals
  • The three sacramental foods: oil, bread, wine
  • The economy of the markets
  • Luxury foods
  • The era of the merchants
  • New needs: sugar, chocolate, coffee, tea
  • Orchards and kitchen gardens
  • Science and conscience in the diet.