History of Food

Informationen zum Autor Maguelonne Toussaint-Samat The author is an historian, journalist, and writer. She has written for a variety of periodicals in France and published over seventeen books on cuisine, history, and French regional culture. Her books on the Loire and Périgord received commendations from the Académie Française and the Académie du Périgord. Her principal historical interest is in the medieval and renaissance culture of Europe, in particular the domestic economy, food, and clothing. She pursues her research in association with the École des Hautes Études. Klappentext This classic work is an exploration and celebration of man's relationship with food from earliest times to the present day. Maguelonne Toussaint-Samat tells the story of cuisine and the social history of food, taking in fascinating, little-known byways along the journey. For instance, we learn that Aztecs enjoyed chocolate as a drink with chilli and honey; we discover the Iroquois origins of popcorn; we hear about the potential culinary and farming uses of lupin seeds. Toussaint-Samat looks at the transition from a vegetable-based 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. This new expanded edition includes a foreword by food writer, Betty Fussell, author of The Story of Corn and Raising Steaks , a new final chapter covering recent developments in food production and consumption around the world, and an updated bibliography. Beautifully illustrated with nearly 70 illustrations and new color plates, A History of Food will continue to be read and enjoyed by a fresh generation of readers. Zusammenfassung 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. Inhaltsverzeichnis Foreword to the New Expanded Edition by Betty Fussell xiii Preface xv List of Illustrations xvi Acknowledgements xix Introduction 1 Part I: Collecting Gathering Hunting 9 From Fire to the Pot 1 Collecting Honey 14 Honey in the Golden Age 14 A Taste of Honey 16 Honey in Legend 18 Honey in Nature and History 21 Honey-Cakes, Spice-Bread, Gingerbread 28 Mead and Sacramental Intoxication 30 2 The History of Gathering 35 The Ancient Pulses 35 The Symbolism of Beans 40 The Etymology (and Entomology) of Haricot Beans 41 The Holy War of Cassoulet 45 Soya: the Most Widely Eaten Plant in the World 46 Soya: Nutritional Facts and Figures 50 Mushrooms and Fungi 50 Roots 57 Table of Vegetable Nutrition 65 3 Hunting 66 The Great Days and the Decline of Game 66 Nutritional Facts and Figures about Game 79 Part II: Stock-breeding Arable Farming: Meat, Milk, Cereals 83 The Evidence of Occupied Sites 4 The History of Meat 85 The Birth of Stock-breeding and Society 85 Table of Areas of Origin of the First Domestic Animals 88 Meat-Eating: Likes and Dislikes 89 The Horse, the Spirit of Corn 95 Fat Oxen and Prosperous Butchers 95 5 The History of Dairy Produce 103 Cheese and Curds 103 Yoghurt: Fermented Milk 108 Butter: the Cream of the Milk 109 The Symbolism of Butter 113 6 The History of Cereals 114 Cereals as Civilizers 114 The Symbolism of Wheat 117 Table of the Long March of Cereals 118 Imperialist Cereals 119 The Myth of Demeter 126 Everyday Cereals 127 Harvest Festivals 133 Strategic Cereals 134

List of contents

Foreword to new edition by Betty Fussell.
 
Preface.
 
Acknowledgments.
 
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.
 
12. Treasures from the sea.
 
13. The treasure of the forests.
 
Part VI: The Era of the Merchants.
 
14. An essential food.
 
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.
 
24. Preserving by heat.
 
25. Preserving by cold.
 
26. The assurance of dietetics.
 
27. A reassuring future.
 
Notes.
 
Bibliography.
 
Index

Report

"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)
 
"Classic text ... .[Brought] up to date by including 'the latest scientific and technological discoveries' regarding the food we eat." (Contemporary Review, 2009)
 
"This densely informed history ranges from the first bread loaves to the low-down on cauliflowers. Fab for food geeks, it's one to dip into rather than devour in one go." (Metro, December 2008)
 
"The second edition of this dense tome is perfect for the historian on your list." (San Francisco Chronicle, December 2008)
 
"This densely informed history ranges from the first bread loaves to the lowdown on cauliflowers. Fab for food geeks, it's one to dip into rather than devour in one go." (Metro Food Books of the Year, December 2008)
 
"A fascinating study that starts with the era when we are all still living in trees. Scrupulously thorough and pleasingly idiosyncratic, it promises the reader many a happy hour blissfully contemplating our ancient relationship with our stomachs. And that's as much as you can ask from any food book." (Independent, November 2008)
 
"Forceful and challenging ... A powerful, compelling and readable case against biblical literalism and fundamentalism." (Times Higher Education, November 2008)
 
"Encyclopaedic in scope, the result is never dull ... You will find it, I guarantee, unfailingly witty and comprehensively rewarding." (The Glasgow Herald, November 2008)
 
"Scrupulously thorough and pleasingly idiosyncratic, it promises the reader many a happy hour blissfully contemplating our ancient relationship with our stomachs. And that's as much as you can ask from any food book." (The Independent, November 2008)
 
"A fascinating, enormously impressive work which will delight not just the foodie but anyone in social history." (Tribune, November 2008)
 
"Toussaint Samat presents not just the historical background but the cultural, religious and social impact of food. Extensively researched with quotations from a wide array of historical sources ... .Some areas receive more intense scrutiny--wine for example ... .A useful source for students or researchers as a strong first reference point and for anyone with a dedicated interest in food history. Recommended for larger public and academic libraries." (Library Journal, November 2008)
 
"First published in France in 1987, the second edition of this dense tome is perfect for the historian on your list. It explores the 10,000-year-old relationship between humans and food, including facts about foie gras, the history of olive oil and the symbolism of poultry." (San Francisco Chronicle, November 2008)
"A fascinating study that starts with the era when we were still living in trees (yes, really). Scrupulously thorough and pleasingly idiosyncratic, it promises the reader many a happy hour blissfully contemplating our ancient relationship with our stomachs. And that's as much as you can ask from any food book." (The Independent on Sunday, November 2008)
 
"A fascinating, enormously impressive work which will delight not just the foodie but anyone interested in social history." (Tribune, November 2008)
 
"This excellent guide is an exploration of man's relationship with food from the discovery of fire onwards." (The Independent, October 2008)
 
"This book should be republished and re-titled THE History of Food. It's probably the most remarkable book on the subject I have ever had the pleasure of reading." (Mostly Food Journal, October 2008)
 
Praise for the First Edition:
 
"Indispensable, and an endlessly fascinating book. The view is staggering. Not a book to digest at one or several sittings. Savor it instead, one small slice at a time, accompanied by a very fine wine." (New York Times)
 
"This book is not only impressive for the knowledge it provides, it is unique in its integration of historical anecdotes and factual data. It is a marvellous reference to a great many topics." (Raymond Blanc, Restaurateur Writer)
 
"Quirky, encyclopaedic, and hugely entertaining. A delight." (Sunday Telegraph)
 
"It's the best book when you are looking for very clear but interesting stories. Everything is cross-referenced to an extraordinary degree, which is great because the information given is so complex and interweaving." (The Independent)
 
"A History of Food is a monumental work, a prodigious feat of careful scholarship, patient research and attention to detail. Full of astonishing but insufficiently known facts." (Times Higher Education Supplement)

Product details

• Authors: Maguelonne Toussaint-Samat, Maguelonne (President of the Synd Toussaint-Samat
• Publisher: Wiley, John and Sons Ltd
• Languages: English
• Product format: Hardback
• Released: 17.10.2008
• EAN: 9781405181198
• ISBN: 978-1-4051-8119-8
• No. of pages: 776
• Subjects: Humanities, art, music > History; Anthropologie, Geschichte, Sozialgeschichte, Lebensmittel, History, Anthropology, Social & cultural history, Social & cultural anthropology, Soziale u. kulturelle Anthropologie, Sozial- u. Kulturgeschichte