CiNii 図書 - A history of food

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.

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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A history of food

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