A history of food
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.:.; New expanded edition of a classic book, originally published to great critical acclaim from Raymond Blanc, The New York Times , The Sunday Tel...
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Corporate Author: | |
Format: | Online Book |
Language: | English French |
Published: |
Chichester, West Sussex, U.K. ; Malden, MA :
Wiley-Blackwell,
2009.
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Edition: | New expanded ed. |
Subjects: | |
Access: | Online version |
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020 | |a 9781444305142 (ebk.) | ||
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100 | 1 | |a Toussaint-Samat, Maguelonne, |d 1926- | |
240 | 1 | 0 | |a Histoire naturelle & morale de la nourriture. |l English |
245 | 1 | 2 | |a A history of food |h [electronic resource] / |c Maguelonne Toussaint-Samat ; translated by Anthea Bell. |
250 | |a New expanded ed. | ||
260 | |a Chichester, West Sussex, U.K. ; |a Malden, MA : |b Wiley-Blackwell, |c 2009. | ||
300 | |a 1 online resource (xx, 756 p., [16] p. of plates) : |b ill. (some col.) | ||
500 | |a Title from e-book title screen (viewed July 9, 2009). | ||
504 | |a Includes bibliographical references (p. 723-732) and index. | ||
505 | 0 | |a Collecting gathering hunting -- Stock-breeding arable farming: meat, milk, cereals -- The three sacramental foods: oil, bread, wine -- The economy of the markets -- Luxury foods -- The era of the merchants -- New needs: sugar, chocolate, coffee, tea -- Orchards and kitchen gardens -- Science and conscience in the diet. | |
506 | |a Electronic access restricted to Villanova University patrons. | ||
520 | |a 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.:.; New expanded edition of a classic book, originally published to great critical acclaim from Raymond Blanc, The New York Times , The Sunday Telegraph , The Independent and more.; Tells the story of man's relationship with food from earliest 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 chapter bringing the story up to date. | ||
598 | |a 01-OCT-12 | ||
650 | 0 | |a Nutrition |x Social aspects |x History. | |
650 | 0 | |a Food |x History. | |
650 | 0 | |a Food supply |x History. | |
710 | 2 | |a Wiley Online Library. | |
776 | 0 | 8 | |i Print version: |a Toussaint-Samat, Maguelonne, 1926- |s Histoire naturelle & morale de la nourriture. English. |t History of food. |b New expanded ed. |d Chichester, West Sussex, U.K. ; Malden, MA : Wiley-Blackwell, 2009 |w (DLC) 2009417192 |w (OCoLC)268643874 |
856 | 4 | 0 | |z Online version |u http://ezproxy.villanova.edu/login?URL=http://onlinelibrary.wiley.com/book/10.1002/9781444305135 |t 0 |
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952 | f | f | |p Default |a Villanova University |b Villanova PA |c Falvey Memorial Library |d World Wide Web |t 0 |e TX353 .T6413 2009 |h Library of Congress classification |i Electronic Books |n 1 |