A History of Food, Hardcover (2nd Ed.)

Contributor(s):

• Author: Maguelonne Toussaint-Samat

The story of cuisine and the social history of eating is afascinating one, and Maguelonne Toussaint-Samat covers all itsaspects in this classic history.

• New expanded edition of a classic book, originally published togreat critical acclaim from Raymond Blanc, The New YorkTimes, The Sunday Telegraph, The Independent andmore
• Tells the story of man's relationship with food fromearliest times to the present day
• Includes a new foreword by acclaimed food writer Betty Fussell, a preface by the author, updated bibliography, and a new chapterbringing the story up to date
• New edition in jacketed hardback, with c.70 illustrations and anew glossy color plate section

"Indispensable, and an endlessly fascinating book. The view isstaggering. Not a book to digest at one or several sittings. Savorit instead, one small slice at a time, accompanied by a very finewine."
-New York Times

"This book is not only impressive for the knowledge it provides, it is unique in its integration of historical anecdotes and factualdata. It is a marvellous reference to a great many topics."
-Raymond Blanc

"Quirky, encyclopaedic, and hugely entertaining. Adelight."
-Sunday Telegraph

"It's the best book when you are looking for very clear butinteresting stories. Everything is cross-referenced to anextraordinary degree, which is great because the information givenis so complex and interweaving."
-The Independent

"A History of Food is a monumental work, a prodigiousfeat of careful scholarship, patient research and attention todetail. Full of astonishing but insufficiently known facts."
-Times Higher Education Supplement

• Christianity Today - pg. 91 - 09/01/2008
• Library Journal - pg. 96 - 11/01/2008