A history of food

著者

書誌事項

A history of food

by Maguelonne Toussaint-Samat ; translated from the French by Anthea Bell

Blackwell Reference, 1994

  • : pbk

タイトル別名

Histoire naturelle et morale de la nourriture

History of food

大学図書館所蔵 件 / 全19件

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注記

Includes bibliographical references and index

内容説明・目次

内容説明

The story of cuisine and the social history of eating is a fascinating one, and Maguelonne Toussaint-Samat covers all its aspects in this definitive history. She looks at the transition from a vegetable - to an increasingly meat-based diet, as well as at the relationship between people and what they eat, between particular foods and social behavior and between dietary habits and methods of cooking.

目次

Foreword. Acknowledgements. List of Illustrations. Introduction. Part I: Collecting, Gathering, Hunting: 1. Collecting Honey. 2. The History of Gathering. 3. Hunting. Part II: Stock-Breeding, Arable Farming: Meat, Milk, Cereals: 4. The History of Meat. 5. The History of Dairy Produce. 6. The History of Cereals. Part III: The Three Sacramental Foods: Oil, Bread, Wine: 7. The History of Oil. 8. The History of Bread and Cakes. 9. The History of Wine. Part IV: The Economy of the Markets: 10. The History of Fish. 11. The History of Poultry. Part V: Luxury Foods: 12. Treasures From the Sea. 13. The Treasure of the Forests. Part VI: The Era of the Merchants: 14. An Essential Food (Salt). 15. Spice at any Price. Part VII New Needs: Sugar, Chocolate, Coffee, Tea: 16. The Lure of Sugar. 17. Confectionary and Preserves. 18. Chocolate and Divinity. 19. Coffee and Politics. 20. Tea and Philosophy. Part VIII: Orchards and Kitchen Gardens: 21. The Tradition of Fruits. 22. The Evolution of Vegetables. 23. The Potato Revolution. Part IX: Science and Conscience: 24. Preserving by Heat. 25. Preserving by Cold. 26. The Assurance of Dietetics. 27. Reassurance for the Future. Chronology of Dietary Progress. Notes. Bibliography. Index.

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