A history of food
著者
書誌事項
A history of food
Blackwell Reference, 1992
- タイトル別名
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Histoire naturelle & morale de la nourriture
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注記
Includes bibliographical references (p. 782-786) and index
内容説明・目次
内容説明
This wide-ranging history covers the history of food from the earliest, vegetarian members of the human race to the present day. The book explores the relationship between people and diet, and between food and social mores. The book covers a vast variety of foodstuffs - honey, cereals, meat, coffee, chocolate, tea, bread, oil, cake, fungi, fish - and shows how their consumption has evolved down the ages. It concludes with an investigation of scientific issues, including methods of food preservation, dietics and he importance of vitamins.
目次
- Part 1 Collecting, gathering, hunting: collecting honey
- the history of gathering
- hunting. Part 2 Stock-breeding, arable farming - meat, milk, cereals: the history of meat
- the history of dairy produce
- the history of cereals. Part 3 The three sacramental foods: oil, bread, wine: the history of oil
- the history of bread and cake
- the history of wine. Part 4 The economy of markets: the history of fish
- the history of poultry. Part 5 Luxury food: treasures form the sea
- the treasure of the forests. Part 6 the era of the merchants: the essential food (salt),spice at any price. Part 7 New needs - sugar chocolate, coffee, tea: the lure of sugar
- confectionary and preserves
- chocolate and divinity
- coffee and politics
- tea and philosophy. Part 8 Orchards and kitchen gardens: the tradition of fruits
- the evolution of vegetables
- the potato revolution. Part 9 Science and conscience: preserving by heat
- preserving by cold
- the assurance of dietetics
- reassurance for the future
- chronology of dietary progress.
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